as promised....Brown Rice Instructions

Now probably everybody else in the world knows how to prepare brown rice, but I didn't, and I kept trying to cook it like white rice - i.e. boiling water and salt until the water absorbs - but it would always still be crunchy. I finally decided to research, and here is what I've come up with as the easiest way to cook it. I cook it in batches and use it all week in various recipes:

6 cups water
3 1/2 cups brown rice
2 TBS. olive oil

In a large sauce pan, bring the 6 cups of water to a vigorous boil. In the meantime, add the olive oil to a large non-stick skillet, put in the rice, and toast it over high heat, stirring constantly. Once the water is boiling, pour it into the skillet and cover immediately. Turn down the heat to a low simmer, and do not disturb it for 45 minutes. It helps if the lid for your skillet is clear so that you can view the rice as it cooks, but no matter, don't remove the lid even if you can't see it. Just cook it on low. When the 45 minutes is up, remove from the heat and let sit a few more minutes. Then store in the fridge in a container and use from it in your recipes calling for rice. Brown rice is very healthy, full of fiber and much better for you than the white variety. If this is too much for you, just divide the amounts when starting out and follow the same cooking directions.

Brown Rice Meatloaf

Here is a meatloaf recipe I developed to help me work brown rice into at least 4 meals per week.


Ingredients

3 lbs. ground turkey or beef
1 1/2 cups cooked brown rice (the proper way to cook brown rice will be discussed in another post)
2 eggs, beaten
1 med. green bell pepper, chopped fine
1 med. onion, chopped fine
1 med. jalapeno, chopped fine
2 TBS. garlic infused olive oil (buy or make your own)
Marsala wine
1 cup shredded cheddar cheese
2 packages onion soup mix
1/2 cup bbq sauce
1-2 tsp. salt
1-2 tsp. pepper

Note:
If using turkey, add the following to the meat before mixing other ingredients:
2 TBS Worcestershire sauce
1-2 TBS Liquid Smoke
2 crumbled beef boullion cubes

Directions:

Saute onion and peppers in garlic oil till tender. Add rice and cook on med-high approximately 5 minutes, add marsala (approximately 1/2 cup or to taste). Cook on high stirring constantly until rice begins to brown. Salt and pepper to taste. Remove rice from heat and allow to cool about 10 minutes.

When rice has cooled somewhat, add to meat and mix thoroughly. Beat eggs and add to meat and rice mixture. Add cheese and onion soup mix and combine well. Add salt and pepper, and 1/2 cup bbq sauce last and mix well.

Pack into 2 loaf pans and chill for several hours. Invert onto foil lined baking sheet and bake @ 375 degrees until internal temp reaches 165 degrees (approximately 1 1/2 hours).

Option: Top with more shredded cheese during last couple minutes of cooking.

Introduction to me

I am just a woman. Just one woman in the midst of all the wonderful people in this wonderful world. I breathe. I consume. I COOK, oh my Lord, do I cook!!! I like the idea of what one puts into one's body becomes that body, and it is so true. Over the past 10 years, I have begun a journey toward complete health, and revamping my OLD habits into new and improved habits has become an obsession to me....especially the FOOD FACTOR! Join with me on my journey and I will try to help make it worth your while, and help you to learn how to love yourself by the way you feed yourself.

R'Becca