Top Ten Reasons I Love Brown Rice

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Oh, brown rice, how do I love thee?  Let me count the ways.

1. You are the answer to procrastination and last minute meals.

A big pot of you in the refrigerator and I have a great start for a fast and healthy dish.

2. You’re the base for this amazing Mazidra.

3. You’re multicultural.

Mexican? No problem.  Asian? Like a pro.  Indian? With ease.  Middle Eastern? Yep.  Caribbean?  A natural.  Italian?  Buon appetito!  Peruvian? Absolutely.  Spanish? Claro que si!

4. You stuff collard leaves like a boss.

5. Your nutritional profile is impressive.

High in fiber, manganese, selenium, and niacin, you do a body good.

6. You add the perfect texture to these these fabulous Vegan Veggie Balls.

7. You make a dish into a real dish.

Without you, this Lime, Rice, and Beans, would be Lime, Beans, and Beans.

Mmmmkay. . .

8. You’re a morning person … er … a morning food.

Pineapple Coconut Rice . . . oooh! yummers!

9. You’re a cheap and healthy answer to overpriced and not-so-healthy box cereal.

Just heat leftover rice, add milk, a few frozen blueberries, and a sprinkle of chopped nuts – super healthy and super delicious!

10. You are gluten-free!

And vegan. So you can please a variety of dietary needs.

Bonus:

I quite like you in this Rice, Veggie, and Tofu Skillet. (Recipe below.)

Rice Makes Meals Easy

I really like to cook a big pot of brown rice at the beginning of the week and have it on hand in the frig since there are almost a zillion ways to use it.

How to Cook Brown Rice

For instructions on how to cook perfect brown rice, click here.

P.S.

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Rice, Veggie, and Tofu Skillet

A simple, super healthy rice dish that’s easy to adapt to individual tastes.

 

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Cook Time 25 mins

Course Main Course

YIELD 4 servings

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

• 1 pound frozen, extra-firm, water-packed tofu, thawed - (not silken tofu)
• 2 medium yellow onions, diced
• 1 – 2 tablespoons olive oil
• 2 cup chopped kale - or 3 cups baby spinach leaves
• 3 cloves garlic, minced
• 4 teaspoons granulated onion - (1 tablespoon + 1 teaspoon)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon sweet paprika
• 1 teaspoon salt
• 4 cups cooked brown rice
• 2 Roma tomatoes, diced
• 1 teaspoon lemon juice

Instructions

• Place tofu on a paper towel to drain. (Cut into strips if not already cut.)
• In a large pot or skillet, sauté onions in oil over low heat for 2 minutes.
• Turn heat to medium, add tofu, and sauté for 5 minutes or until tofu begins to lightly brown.
• Add greens and cook until greens are tender. (If greens stick to the pan, place a lid on pan to retain some moisture. Stir often.)
• Add minced garlic and cook for one minute.
• Add seasonings and brown rice and cook, stirring often, for 3 to 4 minutes or until heated through. (If your rice isn’t freshly cooked, add 1/4 cup of water and cook until water is absorbed – about 5 to 7 minutes.)
• Stir in tomatoes and lemon juice. Remove from heat.
• Serve hot.

Notes

To freeze tofu, drain in colander. Cut into cubes or strips. Place in plastic bag or sealable container. Freeze for at least 24 hours.

Freezing tofu gives it a meatier texture and helps it to hold together when sautéed.

 

 

* * * This recipe for Rice, Veggie, Tofu Skillet  is . . . gluten-free, plant based, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.

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