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[VEG] Brown Rice Jubilee
1 lb. Lundberg Jubilee Rice pkg. or brown rice.
Sauté in oil, ¼ lb. green peas, ¼ lb. shredded
carrots, ½ chopped onion and 1 T. soy sauce.
1 t. sugar, 1 T. sesame seeds, 1 T. sesame oil, 1 t. ginger, ½
t. garlic, ¼ c. sliced almonds
Rinse rice well and soak at least one hour. Cover rice with water. Add 1T. oil, bring to a boil and continue to cook over medium heat about 30 min.After rice has cooked toss all remaining ingredients together.
[VEG] The Unburger
5 c brown rice, cooked
2-1/2 c almonds, ground
2 c sunflower seeds. hulled and ground
1-1/2 T cumin
1 T garlic, minced (or powder)
2 T soy sauce
2 t seasoned salt
2 t curry powder
1 egg
Combine all ingerdients in a large mixing bowl: mix well with very clean hands. Shape into patties, lightly flour on both sides and either microwave for approximately 1 minute, or pan-fry in small amount of vegetable oil. Serve on whole-grain buns, with Unburger Spread, tomatoe slice and lettuce or sprouts; top with a slice of cheese, if desired.
Unburger Spread
2 cups mayo
1 t chili powder or cayenne pepper (or to taste)
2 T soy sauce
Combine all ingredients; wisk until smooth and well-blended. Store in air-tight container in refrugerator.
Cooking Pure & Simple ISBN: 0-943793-53-X
by: June Hunter Founder of THE GREENERY Natural Kitchen Fullerton,
CA
Sopa de Pollo (Mexican Chicken Soup)
[VEG] Note:Can be made vegetarian, omitting chicken and adding
2 t miso for flavoring
1 frying chicken cut up or 2 whole breasts
1 qt water
1 t salt
1 t garlic, minced
1 lg onion, chopped
1 bell pepper, diced
2 carrots, chopped
3 stalks of celery, chopped
1 1-lb can whole peeled tomatoes, diced
2 fresh tomatoes, diced
1 t poultry seasoning
1 t cumin
1 t chili powder (or to taste)
1 c brown rice, cooked
1 t parsley, chopped
1 10-oz package frozen corn
1/4/ c dry white wine
1/4 c chili salsa (or to taste)
Grated cheese, green onions and tortilla chips for garnish
Boil chicken in water to cover until tender. Remove skin; remove meat from bone, and dice or shread into small pieces. Strain chicken broth into large kettle. Add remaining ingredients and simmer about 1 hour. Taste for seasonings.
Serve topped with chpooed green onions, grated cheese and coarsly broken tortilla chips.
Serves 6 to 8.
Variation: Substitute 8oz dry noodles for brown rice.
Cooking Pure & Simple ISBN: 0-943793-53-X
by: June Hunter Founder of THE GREENERY Natural Kitchen Fullerton,
CA
Sesame Salad Dressing
Place in amixing bowl the following:
2 c mayo
1 T toasted sesame seeds
2 T vinegar
2 T soy sauce
1/4 c honey
1/2 c water
1/2 t garlic powder
1 T lemon juice
1 T Dijon mustard
Using whisk, blend well. Pour into container and store in refrigerator. Makes about 3 cups.
Cooking Pure & Simple ISBN: 0-943793-53-X
by: June Hunter Founder of THE GREENERY Natural Kitchen Fullerton,
CA
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Copyright © Feb-04 Michael A. Chylinski aka Jomodad, Fullerton, California |