This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Respect Your Dinner: idolize it, enjoy it properly. You will be many hours in the week, many weeks in the year, and many years in your life happier if you do."
-William Makepeace Thackeray, Author
If you haven't noticed, I love rice. Jasmine, sushi, brown, long grained, short grained, risotto – it doesn’t matter. You can make rice dirty any way you like. Use whatever leftover veggies that you have. Celery, carrots, peppers, onions, mushrooms will all work well.
Most chili oil available is made with either peanut or sesame oil. Many of the items imported from Asia are not well labeled. Given that this oil is very spicy (I repeat, VERY SPICY) you won’t be using enough of it to matter whether it is a perfectly healthy oil or not.
Servings = 4 | Serving size =3/4 cup rice
Cooking Time = 45 Minutes
This recipe can be multiplied by 2,3,4.
The cooked rice doesn't keep well.
|1/2 cup||uncooked brown rice|
|2 tsp||olive oil|
|1 large||shallot (minced)|
|green onions (to taste)(sliced crosswise into white and green parts)|
|1/4 large||green bell pepper (seeded and diced)|
|1/4 large||red bell pepper (seeded and diced)|
|1/4 tsp||ground cumin|
|1/2 tsp||chili powder|
|1/2 tsp||dried oregano|
|cayenne (to taste)|
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice.
Lower the heat to medium-low and simmer, covered, for 30 to 35 minutes. Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.
While the rice is cooking, heat the oil in a medium-size skillet over medium heat. Add the shallots and cook, stirring occasionally. Add the white part of the green onions and cook for about 1 minute. Add the peppers.
Cook for about 5 minutes, stirring frequently. Add the cumin, chili powder, oregano, and cayenne to taste. Cook for about 1 minute, stirring until the spices are well blended.
When cooked, set aside until the rice is done. Add the spiced veggies to the rice with the green onion tops, and stir well. Serve.
Serving size = 3/4 cup rice
Servings = 2
Amount Per Serving
|Calories 244||Calories from Fat 55|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 43g||14%|
|Dietary Fiber 4g||17%|
|Vitamin A 39%||Vitamin C 154%|
|Calcium 4%||Iron 10%|
|Vitamin K 60 mcg||Potassium 272 mg|
|Magnesium 78 mg|