BROWN RICE WITH BABY BELLA MUSHROOMS

PORTIONS: 4

INGREDIENTS

¾ cup brown rice

1½ cups water

1 tbsp. vegetable oil

¼ cup diced onions.

2 tbsp. diced red peppers

1 diced celery rib

1 cup sliced baby bella mushrooms

¼ tsp. thyme leaves

¾ tsp. salt

METHOD

Heat up a small pot with the oil and cook onion, peppers and celery together. Do not brown it. Add and cook mushrooms until start sweating.

Add rice, water, thyme leaves, salt and mix. Cover and bring the water to a boil. Lower the heat and cook rice for approximately 40 minutes. Turn off the heat and let it rest 5 minutes before serving 

THAI RED RICE WITH PRUNES

PORTIONS: 2

INGREDIENTS

½ cup Thai red rice

1 cup water

1 tbsp. vegetable oil

1 tsp. minced ginger

¼ cup diced red peppers.

¼ cup diced yellow peppers.

½ cup scallions. Cut it thinly slice in oblique angle

2 tbsp. diced prunes

METHOD

 In a pot bring to a boil the water and add the rice. Lower the flame and let it cook for 33 minutes, approximately, until rice is soft and the liquid is absorbed.

Heat up the oil in a frying pan and sauté the ginger. Add red peppers and yellow peppers and cook it slightly, then add scallions, prunes, rice and mix it all together. Serve hot.

STUFFED RED PEPPERS WITH THAI JASMINE RED RICE

PORTIONS: 2

INGREDIENTS

2 red peppers, cut the top and remove  the seed.

½ cup Thai jasmine red rice.

1 cup of water.

1½ tbsp. vegetable oil.

½ small chopped onion

½ tsp. minced ginger.

½ tsp. minced garlic.

1 tsp. salt.

½ tbsp. chopped scallions.

Chop the top of the red pepper that was removed

1 tbsp. yellow peppers finely diced.

1/3 cup walnuts chopped.

DIRECTIONS

Brush the peppers with a bit of oil and grill the outside.

Cook the rice in salt water until it is soft and the water is absorbed.

Heat up a frying pan with the oil and sauté onions, ginger, garlic, scallions and peppers together.

Add the rice and walnuts, heat it up and stuff the peppers.

Bake it in a 350° F. oven for 10 minutes. Pepper should be al dente.