Black Rice Risotto

Black Rice Risotto
Ingredients
  • 6 cups vegetable broth
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • [q:1 1/2] cups black rice
  • [q:1/2] cup dry white wine
  • salt and freshly ground pepper
  • [q:3/4] cup grated parmesan cheese
  • [q:1/4] cup fresh basil leaves, thinly sliced
Directions
  1. Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft.
  3. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low.
  4. Stir in the wine until the liquid is absorbed, about 3 minutes.
  5. Ladle in [q:3/4] cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes.
  6. Repeat with the remaining broth, adding [q:3/4] cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
  7. Stir in [q:3/4] teaspoon salt, pepper to taste and [q:1/2] cup parmesan.
  8. Divide among bowls.
  9. Top with the remaining [q:1/4] cup parmesan and the basil.

Brown Rice Pilaf with Sage, Walnuts, and Dried Fruit

Brown Rice Pilaf with Sage, Walnuts, and Dried Fruit
Ingredients
  • 1 medium onion, chopped
  • 1 medium stalk celery, ends trimmed and chopped
  • 2 cups uncooked brown rice
  • [q:2 1/2] cups water
  • 2 cups fat-free, reduced-sodium chicken or vegetable broth
  • [q:1/4] cup dark raisins
  • [q:1/4] cup chopped dried apricots
  • [q:1/4] cup chopped walnuts (optional)
  • 1 tsp dried sage
  • 2 Tbsp chopped fresh sage
Directions
  1. Spray large skillet with canola oil cooking spray. Heat skillet over medium heat.
  2. Saute onion and celery until tender, about 5 minutes. Add brown rice and saute for 5 minutes.
  3. Add water, broth, raisins, and apricots; heat to boiling. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 50 minutes.
  4. Stir in walnuts, if desired, dried sage, salt, and pepper. Transfer to serving dish. Garnish with fresh sage and serve immediately.

Tomato-Rice Casserole

Tomato-Rice Casserole
Number of Servings
Serves 6
Ingredients
  • [q:3/4] cups long-grain brown rice
  • 4 ripe large beefsteak-type tomatoes, [q:2 1/2] to 3 pounds, cored
  • 1 cup shredded lite three-cheese blend, such as mozzarella, Jack and Cheddar
  • [q:1 1/2] Tbsp. chopped fresh oregano, or 2 teaspoons dried
  • [q:3/4] tsp. salt, divided
  • Ground black pepper
  • Pinch cayenne pepper
  • 1 cup panko-style breadcrumbs
  • 1 garlic clove, minced
  • 1 tsp. dried oregano
  • 2 tsp. extra virgin olive oil
  • Cooking spray
Directions
  1. Preheat oven to 350 degrees F.
  2. Cook rice according to package directions; there should be [q:2 1/2] cups cooked rice.
  3. Cut thin slice from bottom of each tomato, discard it, and slice each tomato crosswise into 4 thick slabs. In mixing bowl, combine cooked rice, cheese, oregano, ground and cayenne pepper and half the salt. In another bowl, use a fork to combine the panko, garlic, oregano, remaining salt, and olive oil. Season to taste with black pepper, and set aside.
  4. Coat covered 2-quart heatproof casserole with cooking spray. Arrange 4 tomato slices to cover bottom of the casserole. Using half the rice mixture, cover tomatoes. Top with another 4 or 5 tomato slices, then remaining rice. Finish with another tomato layer, overlapping the slices to cover the rice completely.
  5. Cover casserole and bake for 45 minutes, until casserole is moist. Uncover, and sprinkle topping evenly over casserole. Bake uncovered for 20-30 minutes, or until topping is lightly colored, tomatoes are very tender, and casserole is bubbly under the topping. Let casserole sit for 20 minutes, or serve lukewarm.
Nutrition Info
180 calories, 6 g total fat (3 g saturated fat), 24 g carbohydrate, 10 g protein, 4 g dietary fiber, 460 mg sodium.

Homemade Sushi

Homemade Sushi
Ingredients
  • Nori seaweed
  • White or brown* short-grained rice, cooked
  • Sushi vinegar or rice vinegar
  • Salt and sugar (if using rice vinegar)
  • Soy sauce
  • Wasabi
  • Pickled ginger
  • Sushi filling options:
    • Cooked or raw sushi-grade seafood
    • Carrots, lightly boiled and julienned
    • Cucumber, julienned
    • Avocado
    • Mango
    • Bell peppers, julienned
    • Scrambled eggs
    • Sriracha hot Chile sauce or any other spicy sauce
Directions

Make Vinegared Rice

  1. Cook the rice according to the instructions on the package.
  2. While the rice is still hot, fold in the vinegar dressing (using sushi vinegar or a mixture of rice vinegar, sugar and salt).
    • A ratio of [q:1 3/4] cups uncooked rice, 3 Tbsp rice vinegar, [q:2 1/2] Tbsp sugar and 2 tsp salt is recommended.
  3. Let the rice cool to room temperature. (Don’t place it in the refrigerator or else it will become hard).

Make Makizushi

  1. Place a piece of nori seaweed on a square of plastic wrap.
  2. Spread several heaping spoonfuls of vinegared rice onto the nori seaweed, leaving about one inch on one of the sides of seaweed bare.
  3. Position the seaweed so that the side with the bare edge is at the top. Place your fillings on the bottom of the seaweed.
  4. Roll up the seaweed until it completes one roll and the seaweed is tucked underneath.
  5. Using your hands or a bamboo mat, gently form the roll and then continue rolling the seaweed until you reach the bare spot.
  6. Dab your fingers in water and spread the water on the bare seaweed so that the roll will seal together. Then finish rolling up the sushi.
  7. Set the rolled sushi on a platter and then when you are ready to serve them, cut them into slices, arrange them on a plate and serve them with soy sauce, wasabi and pickled ginger.
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