recipe with brown rice

Artichoke, Green Onion and Curry Rice Salad

This salad brings back memories of the lunches I used to pack for myself in college. I lived at home and commuted into Portland, Oregon to Portland State University five days a week to attend classes, go to the library and study. Almost every day I would pack up my lunch and some snacks to last the day. I liked cooking so much even back then that I would make sure to cook things that would work well in a cold, packed lunch. 

This salad is one of the things I would often pack in my lunch. I remember how good it tasted after a long morning of studying and going to classes. It has such a great flavor and I love all of the components of the salad. 

I recently served this salad at a tea party for my meal customers, family and friends. I really enjoyed sharing this salad with everyone, so I thought I would share it here as well. Enjoy! It makes a great dish for parties or even for a packed cold lunch! 

Artichoke, Green Onion and Curry Rice Salad

2 cups dry brown rice: (cooked, then chilled)  cook in a rice cooker with chicken broth. I usually put the rice in, then fill the pot up with water or chicken broth until it is about 1 inch above the rice. Or, if you measure with your finger, the water or broth will be up to your knuckle. 

1   14 oz. can artichoke hearts, chopped

10-12 green olives stuffed with pimentos, sliced

1/2 cup green onions, chopped

1/2 cup plain Greek yogurt or coconut yogurt

2 tablespoons mayonaise

1-2 teaspoons curry powder

Mix all of the ingredients together in a bowl, then chill for 1-2 hours before serving. 

 

Homemade Puffed Brown Rice + Snack Ideas

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Lately I have been on a mission to create some yummy and healthy snacks. I had seen some photos and recipes for puffed brown rice snacks, but they all seemed to use purchased puffed rice. I am all about getting to the bottom of a recipe and seeing if I can make all or most of the components of it from scratch. I love the challenge and it keeps things fun and interesting in the kitchen. 

So, I found the following You Tube video that helped me figure out how to puff the rice and I pass on this information to you as well. The video is the original source for this recipe. I did use brown rice though, and it took way longer than 24 hours (like they said in the video)  to dry out the rice. 

Here is the video so you can see how to puff the rice: 

https://www.youtube.com/watch?v=joy3prllz3s

This was really a fun project! My sister in law was here visiting when I decided to puff the rice, so she helped me research the right kind of oil to use and helped to puff the rice. We also experimented with different toppings/mix-ins for the rice. We sprinkled some curry powder and salt on one little batch of the puffed rice and for another we added in cacao nibs and tiny dairy free chocolate chips. 

I encourage you to have fun with this puffed rice and get creative! Here is the puffed rice recipe and also a snack mix idea for it. Enjoy!! 

Puffed Rice: 

2 cups cooked brown rice, dried completely

2 cups safflower oil

1. After you cook your brown rice, spread it out on a rimmed sheet pan. My rice took about 4 days to completely dry. It must look and feel like uncooked rice. If you have a food dehydrator this would speed up the process quite a bit. 

2. Place a plate with paper towels on top next to the stove. You will want several layers of paper towels in between each batch of rice when it is puffed. 

3. Caution: Please keep children and pets away from the hot oil. In a wok or a large pot, heat the safflower oil. You must heat the oil to around 550-600 degrees Fahrenheit. I like the check the temperature using my infared temperature gauge. 

4. Place the dried rice in small batches in a metal/mesh strainer with a handle. Dip into the hot oil to fry the rice quickly until it is golden brown- it takes only 30 seconds or so. Dump the puffed rice out onto the paper towel lined plate. Place paper towels between each layer. 

5. Keep puffing the rice until you have puffed the whole batch. Leave the puffed rice to cool before using it in the snack mix. 

 

Fruit & Chocolate Snack Mix: 

1 cup puffed brown rice

1/2 cup chopped almonds

1/4 cup chopped dates

1/2 cup dried apricots, chopped

1/4 cup raisins

1/4 cup cacao nibs

1. Mix all of the above ingredients in a bowl. This makes a great snack and is great on top of fruit or salads as well. Enjoy! 

fruit and chocolate puffed rice snack mix

This is the amazingly wonderful and delicious snack mix! 

 

Korean BBQ Chicken Rice Bowl

Korean BBQ Chicken Rice Bowl

It is amazing how nice the weather has been this April! We have had several sunny and warm days so far this month, so for me that means getting out and grilling. I love to grill and I am thrilled to have a new gas grill to work with. I also plan on learning more about charcoal grilling this summer. And, my next cookbook will be all about grilling everything from main dishes to desserts. Yum! 

Do you love to grill? I think that you will love this rice bowl then. 

It is a fairly quick dish to make and some of the elements can be made ahead. You can prep the veggies ahead of time, make the rice ahead and marinate the chicken in the morning to grill in the evening. I love it! 

I am the one in the family that is in charge of the grill and I find every opportunity to grill everything I possibly can. It is great to be outside and enjoy the garden and flowers at the same time as I am cooking dinner. What could be better than that? 

This is also a great way to eat lots of veggies in one meal. You can customize any veggies you like to go with your bowl. You could saute some mushrooms, green beans or any other veggie that you love to go in this bowl. Enjoy! 

Korean BBQ Chicken Rice Bowl: 

Makes 4 servings

Chicken & Marinade: 

2 large chicken breasts (I slice 1/2 a chicken breast up per bowl, so it makes about 4 servings) 

1 cup coconut sugar

1 cup gluten free soy sauce

1 cup water

1/4 cup finely chopped onions

1/2 tablespoon fresh ginger, minced

1 teaspoon ground ginger

1-2 teaspoons lemon juice 

2-3 teaspoons hot chili paste or sauce

1. Place the coconut sugar, gluten free soy sauce, water, chopped onions, fresh ginger and powdered ginger in a medium saucepan over high heat. Let the mixture come to a boil. Then, turn down the heat to low and simmer the sauce while stirring for about 5 minutes. 

2. Remove the mixture from the heat and stir in the lemon juice and chili paste to taste. If you want a milder flavor you can omit the chili sauce. 

3. Save out 1/2 cup of the marinade to use as a sauce for the chicken after it is cooked. Place this in a separate small bowl in the refrigerator. 

4. Place the 2 chicken breasts in a bowl. Pour the remaining marinade over the chicken. Cover and marinate in the refrigerator for 4 hours minimum. 

5. When you are ready to grill the chicken: Prepare the grill. I like to heat 2 out of the 3 burners on my gas grill. This creates indirect heat to cook the chicken and keeps it moist while still cooking it through. First, clean the grill with a wire grill brush. Then, brush the grill grates with melted coconut oil. Let the grill heat up for 15 minutes. I keep 2 burners on about medium heat. 

6. Once the grill is heated, place the 2 chicken breasts on the grill. Grill for 7-9 minutes on each side. When the chicken is done the juices will run clear. 

7. Let the chicken rest 5-10 minutes on a plate off the grill. Then, slice into thin slices for the rice bowls. 

 

Rice + Veggies: 

2 cups brown rice, cooked (I like to cook mine in a mini electric pressure cooker) 

 

2-3 carrots, peeled and cut into small matchsticks

1-2 zucchini sliced into rounds and cut in half

1-2 cups broccoli florets, cut into small pieces

Sesame oil

Sesame seeds

1. Heat up a skillet over medium high heat with sesame oil in the pan. Then, saute each type of vegetable separately. Sprinkle with sesame seeds afterwards. 

 

Hot Sauce: 

4 pitted dates + boiling water

1/2 cup chili sauce

2 garlic cloves, minced

1. Place the dates in a small bowl. 

2. Pour enough boiling water over the dates to cover them. Let them sit for 10 minutes. Then drain. 

3. Place the soaked dates, chili sauce and minced garlic in a food processor. Process until smooth. Serve with the rice bowls. 

 

Assemble the Rice Bowls: 

1. Heat up the reserved marinade (1/2 cup that you stored in the refrigerator). 

2. Place some rice (as much as desired in each bowl) in the bottom of the bowl. Arrange sliced chicken & veggies as you wish on top. 

3. Then, put some of the reserved marinade on top of the chicken and a spoonful of the chili sauce onto the top of the bowl as well. 

4. Serve and enjoy! 

Trista's Favorite Chili

Trista's Favorite Chili- Gluten Free & Dairy Free

Last Sunday was a comfort food kind of day. It was a day to put some chili on the stove and let it simmer for a couple of hours. This is that kind of chili. It is well worth the wait, and very little work once you get everything in the pot. There is something very soothing about stirring a chili pot every 15 to 20 minutes. You can think about how delicious it is going to taste, almost meditating as you stir. It can put you into a very zen-like state. 

I love how the flavors meld together and how everything tastes. My son doesn't like overly spicy food just yet (he is 7 years old) so I make my chili fairly mild for our family. You can adjust the seasonings to make the chili spicier if you like. 

I love to serve this chili over brown rice, garnished with some corn chips and served with some roasted vegetables. 

Some other toppings might include: diced raw onions, diced fresh tomatoes, roasted corn kernels, diced chili peppers, shredded lettuce & more! 

Have fun and be creative with the sides and toppings! This chili would also be delicious served with polenta! Yum! 

I hope that you enjoy this recipe & the warmth and comfort it provides. 

Trista's Favorite Chili

Makes about 12+ servings

2 pounds grass fed organic beef

1 29-ounce can tomato sauce

1 29-ounce can kidney beans, drained and rinsed

1 29-ounce can pinto beans, drained and rinsed

1 6-ounce can tomato paste

1 4-ounce can mild green chilies

1 cup diced onions (or one whole onion, diced)

4 stalks celery, diced

4 medium fresh tomatoes, diced

3 cloves garlic, pressed

1 teaspoon onion salt

1 teaspoon sea salt

1 teaspoon cumin

1-2 tablespoons chili powder

1 1/2 teaspoons fresh ground black pepper

1 cup water

1. Brown the ground beef in a large pot over medium heat. 

2. Drain off any excess fat, but the beef will likely be quite lean. 

3. Add all of the remaining ingredients. 

4. Cook over medium-high heat until the chili simmers. Turn the heat down to a low simmer. 

5. Cook for 2-3 hours, stirring every 15-20 minutes. 

6. Take off the stove and let the chili  rest for about 15 minutes before serving. 

Enjoy and share with a friend that loves chili!!