Brown Rice, Lentil and Spinach Soup

This is such a wonderful robust soup.  It is definitely a meal in itself.  I love the texture of the brown rice.  The lentils add additional protein and fiber that makes this a filling soup along with the sweet Italian sausage.  Yummmmmm.


Ingredients:

1/2 lb sweet Italian sausage (removed from casing)
3 tblsp olive oil
2 carrots (chopped)
2 celery ribs (finely chopped)
1 large onion (minced)
1 tsp cumin seed
1/2 tsp dried thyme
1 small chile de arbol
12 cups chicken broth
3/4 cup brown lentils
1 cup long grain brown rice
1/2 lb of baby spinach leaves
Salt and pepper

Rinse brown rice in cool water, drain and set aside.  Rinse the lentils in cool water, drain and set aside.  Heat olive oil in a 5 quart pot.  Add the sweet Italian sausage , breaking it up into crumbles while browning.  Remove from the pan and transfer to a plate.  Add the carrots, celery and onion to the pot  and stir continuously until onions are a light golden color (appoximately 10-12 minutes).  Add cumin seeds, thyme and chile de arbol.  Continue sauteing for another 3 minutes until spices are incorporated with the vegetables.  Return the sausage to the pan and add the chicken broth.  Add the rinsed brown rice and lentils.  Stir and bring to a boil; season with salt and pepper to taste. Reduce the heat to medium-low. Cover and continue to cook, stirring occasionally for another 45 minutes.  Uncover and add the spinach leaves. Cook until spinach is wilted (approximately 1 minute).  Serve in your favorite bowls.

Fried Brown Rice

I recently wrote an article on brown rice based on a recent discovery that this very healthy food has changed. The new organic growing and processing methods has definitely changed this rice.  So, I decided to start adding brown rice to my repetoire.  Check out this new version of fried rice.  It goes great with any of your Asian dishes.

Ingredients:

2 tblsp sesame oil
2 green onions (chopped)
2 cups cooked brown rice
2 tblsp pine nuts
2 tblsp soy sauce
1 small red chillie (finely chopped)
1 clove garlic (minced)
1/2 inch ginger (minced)
Salt and pepper

Heat sesame oil in a frying pan or work.  Add garlic and ginger, stirring continuously for approximately 1 minute.  Add green onions and pine nuts and continue stirring for  2 minutes until pine nuts have a light golden color.  Add the brown rice and the soy sauce.  Continue stirring until rice clumps are removed and rice is well incorporated with the other ingredients (approximately 3 minutes).  Season with salt and pepper to taste.  Transfer to a bowl and garnish with the red chillie. Enjoy with your favorite Chinese or Asian toppings.

Brown Rice with Chicken and Chorizo

This is a hearty one pot meal.  The chicken combined with the chorizo and rice is similar to the classic Spanish dish called arroz con pollo.  The brown rice adds a nice twist.  Check it out.

Ingredients:

2 lbs chicken thighs
3/4 lbs smoked or Spanish chorizo (cut into 1" thick slices)
2 tblsp olive oil
2 tblsp chopped fresh oregano or 1 tblsp dried oregano
1/2 tsp crushed red pepper or less (to taste)
6 cloves garlic (minced)
1 large onion (minced)
1 bay leaf
1 1/2 cups long grain brown rice (rinsed)
1/2 cup white wine
3 cups chicken broth
3 roasted red peppers (cut in strips)
1 cup frozen peas
Salt and pepper


Preheat oven at 400 degrees.  In a large dutch oven or a deep oven proof pan, heat the olive oil.  Add the sliced chorizo and cook for approximately 5 minutes, stirring constantly.  Remove to plate with a slotted spoon.  Working in batches, add the chicken thighs.  Do not crowd.  Brown each side (about 4-5 minutes each). Remove from the pan and set aside. Once all the chicken thighs are done, Pour off some of the fat and grease, leaving approximately 3 tablespoon in the pot.  Add the onion and garlic stirring constantly until onions are lightly browned. Add the bay leaf, red pepper flakes and oregano and cook for another 30 seconds, then add the roasted red pepper.  Continue stirring for another 2 minutes, then add the brown rice.  Stirring constantly until rice is well coated and well mixed with the other ingredients.  Continue cooking for another 2-3 minutes.  Add the wine and continue to cook for another minute.  Return the chicken and chorizo to the pan and add the chicken broth.  Season with salt and pepper and cover bringing it to a boil; add the peas. 

Transfer the covered pot to the oven and bake for 1 hour and 10 minutes until chicken is done and rice is tender.  Remove from oven and allow to sit for 10 minutes covered before serving.

Vegetable Jambalaya

I am always trying to find vegetarian recipes.  I have friends who are vegetarian and it is always nice to surprise them with a special vegetarian dish.  I also like to bring a vegetarian dish to the office pot luck so that the vegetarians can enjoy as well.  This is a really beautiful and impressive looking dish.  The flavors are wonderful.  The original jambalaya calls for spicy sausage, but with this recipe, you don't miss it.

Ingredients:
3/4 cup brown rice
3 tblsp oilive oil
4 garlic cloves (minced)
1 red onion (large chopped)
1 eggplant (diced)
1 green bell pepper (diced)
1/2 can of baby corn on the cob (sliced in half)
1/2 cup frozen peas
1 small broccoli head (broken into florets)
2/3 cup vegetable broth
8oz can chopped tomatoes
1 tblsp tomato paste
1 1/2 tsp creole seasoning
1/2 tsp chili flakes
Salt and pepper

Cook brown rice following package instructions or your normal cooking process.  When done, fluff with a fork to loosen and set aside.

In a large skillet or pan, heat oil and add onions and garlic.  Cook stirring constantly for 3 minutes until onions are translucent.  Add creole seasoning and chili flakes.  Stirring constantly, cook for approximately 1 minute to heat the spices.  Add eggplant, bell peppers and broccoli.  Continue stirring for another 2-3 minutes.  Stir in peas, corn and tomatoes and mix well with the other vegetables in the pan.  Add the vegetable stock and tomato paste stirring until tomato past is incorporated.  Season with salt and pepper to taste and let cook  covered in low heat for approxmately 15 minutes stirring occasionally.  Stir in the brown rice and mix well.  Cook for another 4 minutes. This is best served warm, so serve immediately.

Brown Rice Fritters

I discovered that there are different cultures that have a version of rice fritters.  The Asian version all use short white sticky rice. The Italians have one that uses risotto.  This brown rice version give it a more earthy nutty texture. 



Ingredients:
2 cups cooked short grain brown rice
1/2 cup parmesan cheese (grated)
1/2 tsp oregano (chopped fresh)
salt and pepper
1 egg (beaten)
1/2 cup flour
1/4 cup olive oil
3 tblsp butter
Chopped parsley and additional butter for garnish

In a bowl combine the brown rice, cheese, oregano, egg, salt and pepper.  Mix well and form rice mixture into 2 inch round cakes. Place rice cakes on a sheet tray and refrigerate for approximately 30 minutes allowing it to firm.

Remove rice cakes from the refrigerator and pour flour onto a shallow bowl.  Dredge each rice cake into the flour.  Dust off any excess.  Heat oil and butter in a heavy skillet.  Fry rice cakes in batches.  Do not crowd.  Cook each side approximately 4 minutes or until brown, turning only once.  Remove from pan and garnish with  thinly sliced butter and chopped parsely.  Enjoy this great snack!