Rose's Kitchen Recipes

April 1, 2009

Brown Rice
Make it once, eat it all week

Make this big pot of rice and then use it for different recipes.  Cooked rice can be stored in the fridge for up to 5 days, or you can freeze it for up to 2 months.
2 cups long or short-grain brown rice
4 cups low sodium chicken or vegetable stock
Makes 7 – 8 cups

Lentil and Rice Salad

This salad is a complete meal in a bowl and you only need one bowl to put it together.  I always make a bit of extra dressing to add the next day.

1 Tbsp lemon zest
¼ cup fresh lemon juice
2 Tbsp olive oil
1 tsp Dijon mustard
¼ tsp cinnamon
Pinch cayenne
One 19-oz can lentils drained and rinsed
2 cups cooked rice
1 cup coarsely chopped fresh parsley
¾ cup diced red onion
½ cup currants or raisins
½ cup dried cranberries
In a large bowl, whisk together the lemon zest, lemon juice, olive oil, Dijon, cinnamon and cayenne.  Add the lentils and toss

Toss in the brown rice until just combined.

Add parsley, red onion, currants and dried cranberries.  Toss until combined.  Serve, cover and store any leftovers in the fridge for up to 3 days.

Japanese Brown Rice Salad

2 cups cooked brown rice
½ English cucumber, diced
2 carrots, grated
2 stalks celery, diced
1 red pepper, diced
4 green onions, finely chopped
½ avocado, diced

Dressing

2 Tbsp rice vinegar
1 Tbsp water
2 tsp low-sodium soy sauce
1 tsp canola oil
1 tsp wasabi paste

In a large bowl, toss together the rice, cucumber, carrots, celery, red pepper and green onion.
In a small bowl, whisk together the rice, vinegar, water, soy sauce, oil and wasabi paste.
Pour the dressing onto the salad and toss until the salad is well coated.  Store in the fridge.  When ready to serve, take out of the fridge and gently toss in the avocado.