Pax (funcrunch) wrote,

VeganMofo 7: Starch staples: Rice

Brown rice, uncooked
Rice: It's what's for dinner. And breakfast. And lunch. And dessert! An amazingly flexible food.

Brown rice, cooked

At home I use only brown rice. I buy long-grain in bulk and cook it on the stovetop; I found a great method to prepare it start to finish in only about 35 minutes. I typically make about nine cups at a time (starting from three cups uncooked) and store leftovers in the frig, using it in recipes throughout the week. When I'm out of cooked rice and really pressed for time, I occasionally use Trader Joe's frozen rice medley (brown rice, red rice, black barley), which boyziggy especially likes.

While brown rice is superior nutritionally to white, the latter isn't terrible when eaten the traditional Asian way, with lots of vegetables, very little meat, and plenty of exercise, as Dr. McDougall explains. I've eaten brown for so long that I simply prefer it, though I'll eat white at restaurants if that's all that's available (which is often the case).

A Day of Rice

ETA: Serving sizes for the meals below are highly variable depending on how hungry you are ;-) , but let's say the breakfast and dessert recipes make 1-2 servings, and the lunch and dinner make 3-4.

Breakfast: Rice with fruit
Adapted from Sweet Breakfast Rice in The Mcdougall Quick and Easy Cookbook

1 1/2 cups cooked brown rice
3 dates, pitted
1/2-1 cup vanilla almond milk or soymilk
One or more of the following: Banana, peach (peeled and pitted), strawberries
Dash of nutmeg, cinnamon, or cardamom, or a combination of these (optional)

Warm the rice in the microwave. Blend the dates and fruit with enough almond or soy milk to make a thick slurry. Pour over the rice, sprinkle with spices, and mix gently.

Lunch: Rice and beans
Adapted from Black Beans and Rice from Joy of Cooking, 1997 edition

1/4 cup vegetable broth
1 cup chopped onions
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup salsa
1 1/2 cups cold water
1 cup long-grain brown rice
1/2 teaspoon salt
2 cups cooked black or pinto beans

Sauté the onions, garlic, and red pepper flakes in the vegetable broth in a large nonstick saucepan until softened, about five minutes, adding more broth or water as needed to prevent sticking. Stir in salsa*, water, rice, and salt, and bring to a boil. Stir in beans. Cover and cook over medium-low heat until most of the water is absorbed, about 20-25 minutes. Turn off heat and let stand an additional 10 minutes until remaining water is absorbed.

Serve alone or on tortillas with chopped lettuce, tomatoes, and/or avocado slices.

* I have my ex-husband Robert to thank for substituting salsa for the optional diced tomatoes called for in the recipe.

Dinner: "Fried" rice
Adapted from Instant Fried Rice in The Mcdougall Quick and Easy Cookbook

3 cups cooked brown rice
1/4 cup vegetable broth
3 tablespoons reduced-sodium tamari or soy sauce
1-2 cloves garlic, minced
1/2 teaspoon minced fresh ginger root, or pinch of dried ginger
1 cup chopped green onions
1 1/2 cups broccoli florets
1/2 cup raw cashews

Put two tablespoons of the tamari and all remaining ingredients, except the rice, in a large saucepan. Cook, stirring frequently, for ten minutes. Stir in the rice and remaining tamari, and cook until heated through.

Dessert: Rice pudding
Adapted from Rice Pudding in The Mcdougall Quick and Easy Cookbook

1 1/2 cups cooked brown rice
1/2-1 cup vanilla almond milk or soymilk (depending on how milky you like your pudding)
1/2 cup raisins, chopped dates, or a combination of these
1 tablespoon maple syrup or agave nectar
1/4 teaspoon cinnamon*
1/8 teaspoon cardamom*
1/8 teaspoon nutmeg*

* All spice measurements are approximate; adjust to your taste

Combine all ingredients and microwave on high for three minutes, stirring halfway through.
Tags: mcdougall, veganmofo2012

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