Rice with a Twist

June 8, 2017

I planned a simple meal this week of brown rice and braised greens from the garden. Greens are fabulously plump with moisture in the morning, so I picked an armload before the sun came up. As I was getting the water on for the rice, I decided to toss in some chopped carrots. I had a few wonky specimens left from a bunch I received at Huerta de Valle Community Garden in Ontario.  

 

 

I generally don't follow the 2:1 ratio for steaming rice; I just put enough water in the pan and then a little more. this helps me avoid it getting sticky. This time I added another cup to account for what the carrots would soak up. I sliced the carrots into rounds and tossed them in the pot with the rice.

 

 

They cook at roughly the same rate at the low temp needed for the rice.

 

I braised the greens with onion, one of my favorite ways. I had a little leftover veggie broth and poured in a cup or so of Trader Joe's Veggie Juice (like V-8 only better). they cooked about 20 minutes, and everything was ready at the same time. 

 

The carrots add flavor and bright spots of color to the rice, and give me another color band of the rainbow for my Eat the Rainbow philosophy. 

 

 

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#1 

Give yourself permission to experiment. Very little can go wrong with veggies, as long as they are not overcooked. And if that happens, mash 'em up, add a bit of butter, and consider yourself ingenious.

#2

Use frozen and pre-cut veggies to ease your schedule. These choices can help make meal prep a breeze, and on the whole offer equal nutrition to their fresh brethren.

 

#3

There is no need for a time-consuming, multi-step method for preparing veggies. Steaming, braising, and seasoning are easy techniques that yield tasty results.

JOLENE'S
COOKING TIPS