Vegan Cooking with Whole Grains

---

 Brown In its natural state has good nutritional value.  It is better than corn and approximately as good as wheat.
Brown Rice is rice with the hulls removed, but with the bran left on and has about the same caloric, vitamin, and mineral content as whole wheat, less protein, but better quality proteins and more carbohydrates and fats. 

 Fried Brown Rice
4 Cups cooked long grain brown rice (cooled and refrigerated for a day, use leftovers from yesterday)
1 Clove garlic (chopped fine)
1 Cup thinly sliced fresh mushrooms
1 Cup frozen peas or mixed vegetables
 1/2 Cup of small pieces of broccoli
1 Cup finely chopped onions (opt)
Ingredients for sauce
1 1/2 Tablespoons Chicken Style Seasoning
 2 Tablespoons soy sauce
1 Tablespoon onion powder
1/4 Cup water
2 Teaspoons lemon juice
2 Cloves garlic (minced)
2 Teaspoon dried ginger powder
1 Teaspoon hot sesame oil
Directions:  Mix the sauce ingredients together in a small bowl.  In non stick skillet brown mushrooms, garlic and onion if using and stir fry with the heat turned on med high for about 4 minutes,   you may have to add a little water.   Add the rice and stir until hot.   Add the sauce ingredients and other vegetables of choice and cook covered a few minutes until everything is covered in the sauce and hot.

Glorified Rice
3 Cups cooked rice
1 1/2 Cup pineapple juice
1 20 oz. can crushed pineapple
1 Cup Chopped dried apples
1/2 Cup cashews
1/4 Teaspoons salt
2 Teaspoons vanilla
Directions:
Blend the cashews, dried apples and pineapple until smooth, add the cooked rice salt and vanilla and enough pineapple juice to make the blender turn again.  Blend until smooth.   Serve in a pretty glass with home made granola.   Delicious

12 Quick & Easy Ways to Dress up Rice!
4 Cups cooked Rice (pick your favorite)
These are not hard and fast rules, but any of the options should not take more than 5 minutes for chopping time!
1.  1/4 Cup dried currants, 1 Tablespoon pine nuts, pinch of safflower petals (white basmati or jasmine rice)
2.  1/4 Cup blanched slivered almonds, 1 Tablespoon fresh lemon zest (white jasmine)
3.  1/4 Cup raisins, 1/4 cup chopped cashews, 1/2 Teaspoon curry powder (basmati)
4.  1/4 Cup pecans, 1 Tablespoon olive oil, pinch of thyme, pinch of sage (long grain brown rice)
5.  1 Tablespoon or more of pesto (brown or white long grain)
6.  1/2 Tablespoon fresh orange zest , 1/2 Teaspoon basil (jasmine)
7.  1/4 Cup pistachios, 1/4 dried chopped apricots, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom (basmati)
8.  1 Teaspoon chopped fresh garlic, 1/2 teaspoon oregano (short grain brown)
9.  1/4 Cup coconut milk, 2 teaspoon sugar, 1/2 teaspoon vanilla (white basmati)
10. 1/4 Cup chopped green olives & a pinch of saffron (long grain rice)
11. A pinch each of cayenne, turmeric & cinnamon
12. 2 Tablespoons chopped green onion, 2 Teaspoons toasted sesame seeds 1 Teaspoon sesame oil (white or brown long grain)
Pick you favorite rice and pair it with your favorite flavors.  

Baked Brown Rice
3 Cups brown rice
6 Cups water
1 Teaspoon salt or to taste
Directions:
In a 9 X 12 Glass dish put all ingredients.   Bake in a preheated oven for about 60 minutes or until all the water is absorbed.  Very
easy and no mess!

Boiled Rice
1 Cup brown rice
2 Cups Water
Salt to taste
Directions:
Bring water to boil, add rice and salt,  simmer
for 1 approximately 1 hour or until water is absorbed.

Rice Cooker Brown Rice (in white rice cooker)
2 Cups rice
2 1/2 - 3  Cups water
Salt to taste
Directions:
Put all ingredients in cooker and press the on bottom.   It is best if you let it sit awhile after it is finished.

Brown Rice Pilaf
Slice mushrooms
Little margarine or olive oil
1/2 Cup fresh peas
2 Cups cooked brown rice
Juice of one lemon
1 Tablespoons toasted ground sesame seeds
1 Tablespoon currants or raisins
1/ 4 Cup coarsely chopped almonds
Directions:
Saute mushroom slices in margarine and add half a cup of fresh peas.   Cook a few minutes and then add brown rice, juice of one lemon, sesame seeds, currants or raisins, and almonds.   Toss butter, and add any herb or chopped parsley as desired.

Rice and Green Bean Salad
2 Cups red rice (cooked)
1/2 Cups black rice (cooked)
1/2 Teaspoon mild chili powder
1 Small can chopped tomatoes (or fresh)
2 Tablespoon olive oil
1/4 Cup pine nuts
Shallots, Green onions,or chives to taste
Salt to taste
Mix above ingredients
1 pound of fresh (thin) green beans sniped and blanched)
1 Package of Italian salad dressing mix
Oil oil for salad dressing
Lemon Juice
Directions:
Blanch green beans in boiling water for a few minutes until they turn a bright green, drain and emerge in ice water.  Drain again and proceed with the rest of the recipe.
Mix salad dressing according to directions substituting water for most of the olive oil and substituting lemon juice for the vinegar.  Marinate the green beans in the dressing overnight or for several hours.
Drain the dressing from the green beans and pour it over the rice. 
Arrange the green beans around the rice on a pretty platter and serve cold as a salad.

Couscous

1 Medium onion, chopped fine

 2 Stalks celery, diced 

1 Clove garlic, minced 

2 Tablespoons parsley 

1 Teaspoon  Savory 

1/2 Teaspoon Basil 

3 Carrots, shredded 

2 Cups Chopped, frozen and thawed spinach (well drained) 

1 Tablespoon olive oil 

3 Cups Couscous 

1/4 Cup Nutritional yeast flakes 

1 Tablespoon Cup Chicken Like Seasoning 

Salt to taste 

Directions: In a large Pot saute the onion, celery and garlic in water or a little olive oil.  Add the Water to the pot and bring to a boil, add the Couscous and rest of ingredients except the carrots and spinach. Simmer for a few minutes, add the carrots and spinach and simmer a few minutes more.  This is a pretty dish, serve with home made bread and a salad.  

Note:  Couscous is a wheat product and cooks in 5 minutes, it does not have much taste so add spices to taste.