Baked Brown Rice with Onions

This recipe is adapted from America’s Test Kitchen. The original recipe has an optional roasted red peppers which we left out.

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The rice was sweetish from the onions.

Ingredients

  • 4 teaspoons olive oil
  • 2 medium onions, chopped fine
  • 1 cup low sodium vegetable or chicken broth
  • 2 1/4 cups water
  • 1 1/2 cups long or short-grain brown rice
  • 1 teaspoon salt
  • optional: 3/4 cup roasted red peppers, chopped
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan
  • 1 lemon, cut into wedges

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Lentil, Barley and Brown Rice Salad with Dates and Feta

Minoo prepared three recipes for the Gilmore Park Church community kitchen. Two of the recipes were taken from Vancouver Sun.

The recipes include a Lentil, Barley and Brown Rice Salad with Dates and Feta, a Butternut Squash Gratin with Parmesan Sage Breadcrumbs and a Ginger Pumpkin Muffin recipe.

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The combination of grains and legumes in the Lentil, Barley and Brown Rice Salad with Dates and Feta provides a complete protein meal. It is easy to pack for lunch or picnic.

Ingredients

  • 1/3 cup (80ml) brown rice
  • 1/3 cup (80ml) pearl or pot barley
  • 1/3 cup (80ml) dry green or brown lentils
  • 1/2 cup (125ml) crumbled feta
  • 1/2 cup (125ml) chopped fresh parsley
  • 1/4 cup (60ml) chopped dates, figs or apricots
  • 1 to 2 green onions, chopped
  • 1/2 cup (125ml) chopped walnuts, toasted (optional)
  • 1/4 cup (60ml) olive or canola oil
  • 3 tablespoons (45ml) red wine vinegar or lemon juice
  • salt and freshly ground black pepper to taste

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Source: Vancouver Sun

Makes 6 servings

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Stuffed Pepper with Beef and Brown Rice

The South Arm Cooking Club for Seniors met again at Bethel Church. For this meeting, Stella and Minoo were not able to make it and Marian was in charged of the kitchen. Perhaps, it was during the spring break, not many turned up for this kitchen. There were four seniors and four volunteers.

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Marian prepared four recipes for this kitchen. The above is Stuffed Pepper with Beef and Brown Rice. Bell peppers are in season and they are cheap. Bell pepper is also known as sweet pepper or capsicum. The green one is more pungent, that’s why Marian used the red, yellow and orange ones which are sweeter. Due to the shape and hollow nature of the bell pepper, it is great to be used as a container for stuffing.

Bell pepper is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Potassium, Thiamin, Riboflavin, Niacin, folate, Manganese, Magnesium and Pantothenic Acid. Bell pepper is ideal for maintaining optimum health and weight loss.

Ingredients

  • 6 red or yellow or orange peppers
  • 1 pound lean ground beef
  • 1/4 cup chopped onions
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/4 cups cooked brown rice
  • 3 to 4 green onions, chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil

Sauce

  • 1 can dice tomato
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • salt and pepper to taste
  • pinch of cayenne pepper

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Source: this recipe is adapted from Lazy Day Cooking

Serves 6

You may substitute brown rice with 2 cups of quinoa. The orange juice can be substituted with lemon juice.

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