December 30, 2012

Soothing Rice Dishes


During the holiday season, our systems can become over-loaded with rich, heavy foods. To soothe and gently cleanse the intestines this new year, try adding brown rice to a meal. 

Based on inspiration from a Turkish cookbook, I share these soothing rice recipes with you.

Mediterranean Cabbage with Olives and Rice
¼ cup olive oil
1 large yellow onion, halved and thinly sliced
4 garlic cloves, minced
1 teaspoon each: coriander and paprika
salt and pepper to taste
½ medium head of green or red cabbage, shredded (about 5 cups)
1/2 cup brown rice
¾ cup water or vegetable stock
¾ cup black olives, pitted
2 Tablespoons lemon juice
4 Tablespoons fresh parsley, minced

Heat the oil in a sauté pan over medium heat. Add onion, salt and pepper.
Lower the heat, and cook, stirring occasionally, for about 15 minutes.
Add the garlic, coriander and paprika and cook, for 2-3 more minutes.
Add the cabbage and cook until softened, about 10 minutes.
Add the broth/water, adjust the heat to medium-high, and bring to a strong simmer. Add the rice and ½ teaspoon salt, stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes.

Remove the cover, add the olives, stir the mixture once or twice, replace the cover, and set aside off the heat for 15 minutes. Add the lemon juice and parsley and stir to mix. Taste for salt and serve hot with white bean velouté if you like.


***

Rice Pilaf with Carrots and Leeks
¼ cup olive oil
4 carrots, chopped
1 teaspoon salt and black pepper to taste
½ teaspoon nutmeg
4 large leeks, halved length-wise, rinsed and chopped into crescents
1 splash white wine (if desired)
¾ cup water or vegetable stock
¼ cup brown rice
2 Tablespoons lemon juice
2 Tablespoons fresh dill, minced

Heat the oil in a sauté pan over medium-high heat. Add the carrots and cook, for 5 minutes.
Add the leeks, nutmeg, salt, pepper and wine (if desired). Cook, stirring frequently, until leeks soften, about 10 minutes.
Add the broth/water and bring to a simmer. Add the rice stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes.

Remove the cover, stir the mixture once or twice, replace the cover, and add the lemon juice and dill. Stir to mix. Taste for salt and serve hot with sautéed chicken or tempeh if you like.

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