Rumbi Rice Bowl

Ingredients

1T sesame oil
4 carrots peeled and grated
3 celery stalks washed and sliced
2 heads of broccoli, cut into bite sized pieces
2 zucchini chopped into small cubes
***These amounts are only a start off point. I usually add more than this so we can have it for lunch the next day.

* Thai Peanut Sauce
* Brown rice



Instructions

Heat large skillet on medium hight heat. Add veggies and Sesame oil. Cook until veggies just become tender.

Serve veggies over Brown Rice, topped with Thai Peanut Sauce

Cilantro Lime Brown Rice (and my favorite way to cook brown rice)

Cilantro Lime Brown Rice 

• 4 2/3 c water
• 2 T chicken bouillon ( I like better than boulion organic chicken base from Costco)*
• 4 t garlic –minced
• ½ bunch cilantro
• 1 can green chiles—or equivalent fresh
• ¾ t salt
• 1 T butter (optional)
• ½ onion
• Juice of 1 lime
• 3 c brown rice (I like Lundberg’s short grain brown rice from Costco)

1. Pulse cilantro, green chiles, salt, water, chicken bouillon, and onion together in a blender.
2. In a rice cooker add brown rice, the mixture from the blender, lime juice, and butter if using.
3. Cook on brown rice setting.

***Instead of cooking the rice in a rice cooker, I like cooking the rice this way

Foolproof Oven-Baked Brown Rice
Perfected by America’s Test Kitchen

Ingredients
1 1/2 cups brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

Instructions
1. Adjust oven rack to middle position.  Preheat oven to 375 degrees.  Spread rice in an 8-inch square baking dish.

2.  Bring water and butter or oil to a boil, either in a saucepan or in the microwave.  Keep an eye on it and take it off heat immediately after it starts boiling.  Immediately stir in salt and pour water over rice in baking dish.  Cover baking dish tightly with 2 layers of foil, or heavy-duty foil.  Transfer baking dish to oven and bake rice until tender, about 1 hour.

3.  Remove baking dish from oven and uncover.  Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes.  uncover and let rice stand 5 minutes longer.  Serve immediately.

*** Can easily be doubled, just use a 9x13 pan. The cooking time remains the same.

Wild Rice Soup

*adapted from Our Best Bites

1 T butter

1 onion, chopped

4 cloved garlic, minced or pressed

1 cup chopped carrots (about 2 medium)

2 cups roughly chopped portabella or baby bella mushrooms

2 stalks celery, chopped

1/2 t poultry seasoning

1 (12-ounce) jar marinated artichoke hearts, drained and chopped

10 cups chicken broth

1 cup wild rice (or brown rice)

1/2 t salt

1/4 t freshly ground black pepper

1 cup cashews or peanuts for thickening.

Melt butter in large stockpot over medium heat. Add onion, garlic, carrots, muchsrooms, celery, and poultry seasoning and saute until onion is translucent, about 5 minutes. Add artichoke hearts and chicken broth and bring to a boil over high heat. Add rice and reduce heat, cover and simmer 50-60 minutes or until rice is tender. When rice is tender, remove from heat and add salt and pepper.

When soup has about 10 mins left, scoop out about 2 cups of liquid from stockpot and put in high powered blender. Add about 1/2 cup of nuts and puree. Pour puree into stockpot and mix. If the soup is too runny for your taste, repeat until desired thickness has been reached.