I want some! "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar
-----Original Message----- From: Debbra Piening via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, May 08, 2015 9:38 AM To: 'Nicole Massey'; cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking Brown Rice. Hot chocolate and brown rice, now there's an idea! -----Original Message----- From: Nicole Massey [mailto:ny...@gypsyheir.com] Sent: Friday, May 08, 2015 10:03 AM To: cookinginthedark@acbradio.org; 'Debbra Piening' Subject: RE: [CnD] Cooking Brown Rice. The same amount -- 2 cups for a cup of white rice, 3 cups per cup of brown rice. Any liquid with about the same consistency can replace water, though I haven't tried some of the more exotic options like hot chocolate or fruit juices. > -----Original Message----- > From: Debbra Piening via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, May 08, 2015 9:52 AM > To: cookinginthedark@acbradio.org; 'Penny Reeder'; 'ellen telker' > Subject: Re: [CnD] Cooking Brown Rice. > > If using chicken broth instead of water and bouillon, what amount > would you use? > > -----Original Message----- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, May 08, 2015 7:01 AM > To: cookinginthedark@acbradio.org; ellen telker > Subject: Re: [CnD] Cooking Brown Rice. > > Hi Ellen, Here it is from all the way back in 2003! Wow! > I have made brown rice this way, and it turns out well (for brown > rice...)! I still prefer white, but this works. I have made it with > only water, with the bouillion concentrate from Trader Joe's, and with > boxed chicken broth. Enjoy! > Penny > Sounds like a good way to cook it. LaWanda At 03:44 PM 9/7/03 -0400, > you > wrote: > >Hello Everyone, > >This past year I learned of a way to fix Brown Rice that is wonderful. > >I guess it would work well with other kinds. I know that I didn't > >always like Brown Rice, and this makes it so much better. > > > >I start with a 2 quart casserole. I use 2 cups of brown rice, 4 cups > >of boiling water, 2 large Chicken Bullion cubes (can use Chicken > >Broth instead of water and Bullion instead) > > > >(These amounts can be varied of course. If you want a smaller amount. > >Just remember that it's twice the amount of water per amount of rice. > > > >Dissolve the Bullion into the hot water. Put the rice in the > casserole > >dish, and pour the water over it. Add whatever you want, such as > >chopped onions, garlic, any other spices you like. Put either a > >stick of butter onto (I sometimes use Smart Balance) Just put it on > >top and cover. Bake in a 350 oven for approximately 70 minutes. Turn > >oven off and let it sit for a few minutes until there is no longer > >excess > liquid. > >This can easily be reheated in desired portions. It's delicious! > >Enjoy! > > > > > >--Debbie Hazelton > >Live The Light Within You!!! > >IntoItions Sanctuary Inc. > >Check out our new web site! > >http://www.intoitions.org > >We spell our name differently, so why not add us to your Favorites > list > >so you can visit us often! > > > >Get your own Voice Conferencing Room: > >http://www.ivocalize.com/p/?a=Affiliate_Debbie_Hazelton&r=0 > > > > > > > >-----Original Message----- > >From: Shelley Proulx [mailto:shelley.pro...@verizon.net] > >Sent: Sunday, September 07, 2003 2:36 PM > >To: Cooking in the DArk > >Subject: Cooking n Dark Lasagna Recipe from Shelley's dad > > > > > >Hi everyone, > > > >Been having trouble w/ my email for the last 24 hrs... finally > fixed... > >server problems at Verizon... Here's the Lasagna recipe I said I'd > >send... was a big hit at my birthday parties since 1975! :) It has > >changed some due to my family's desire to cut back on the fat and > such, > >but I figured if you're going to celebrate, why not eat the way you > >want! :) > > > >INGREDIENTS: > > > > * 2 lbs lasagna noodles (cooked) (Eggbows are easier) > > * 2 lbs ricotta cheese > > * 2 eggs > > * 4 cups spaghetti sauce > > * 1 lb mozzarella cheese > > * 4 tablespoons grated cheese > > * 1 1/2 teaspoons salt > > * 1/2 teaspoon pepper > > * dash of parsley > > > >DIRECTIONS: > > > > 1. Mix eggs and ricotta and season to taste with salt, pepper and > >parsley > > 2. Grease 11" x 16" baking dish and cover bottom with a layer of > > lasagna noodles > > 3. Cover with sauce, then ricotta mixture, then slices of > mozzarella > > 4. Sprinkle with grated cheese > > 5. Cover with layer of noodles and continue alternating mixtures > > until all ingredients are used up > > 6. Bake in 350 degree oven 30 to 40 minutes > > > >Notes: Makes 8 servings > > > > > > And, Another: > > Baked brown rice > > 1 tablespoon butter > 1 small onion, finely chopped 1/2 cup chopped walnuts > 1 tablespoon sesame oil > 2 1/2 cups chicken, beef or vegetable broth, heated to boiling > 1 cup brown rice > > Heat oven to 400 degrees. In a skillet, melt butter. Add onions > and nuts and saut until onions are soft, about 5 minutes. Pour heated > broth into an oven-proof casserole dish with a tight-fitting lid. Stir > in sesame oil, rice, sauted onions and nuts. Cover and bake 50 minutes > to > 1 hour or until rice is tender and liquid is absorbed. Fluff with a > fork. Makes 4 servings. > > Source: Noel Applebaum > > > > > > On 5/8/15, ellen telker via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > This is a recipe that was posted on this list a while ago when > someone > > was looking for recipes using canned tuna or salmon. I made it last > > weekend and > > > > I liked it. I didn't have a can of salmon so I just put several > > pieces of thawed frozen salmon on top of the rice in my casserole > dish and covered it. > > > > I added some onion, tarragon and thyme and I'll bet curry would have > > been good too. A long time ago someone posted a recipe for making > > rice in the oven which I have lost, and if someone has it that might > > help you too. Good > > > > luck! > > Salmon and Brown Rice Bake > > > > > > Yield: 4 Servings > > > > > > > > 1 (10 oz) pkg corn; frozen > > > > 1 (6 1/2 oz) can salmon; drained > > > > 3/4 cup brown rice > > > > 2/3 cup water > > > > 2 tbsp green onion; sliced > > > > 1/2 tsp low sodium chicken bouillon > > > > 1/4 tsp dried dill weed > > > > 1/4 cup cheddar cheese; low fat, shredded > > > > > > > > Preheat oven to 375F. > > > > > > > > In a 1 1/2 quart casserole, combine corn, salmon, uncooked rice, > > water, green onions, bouillon granules and dill weed. > > > > > > > > Cover and bake 30 minutes or until rice is tender. > > > > > > > > Sprinkle with cheese. Bake uncovered, 5 minutes more or until > > cheese melts. > > > > > > > > ----- Original Message ----- > > From: "Will Henderson via Cookinginthedark" > > <cookinginthedark@acbradio.org> > > To: <cookinginthedark@acbradio.org>; "'Suzanne Erb'" > > <suze...@comcast.net> > > Sent: Thursday, May 07, 2015 11:16 PM > > Subject: Re: [CnD] Cooking Brown Rice. > > > > > >> Thanks. Only reason I didn't do it was because I don't have a rice > >> cooker. Does it pay to buy one of those for a single person? > >> > >> > >> -----Original Message----- > >> From: Suzanne Erb via Cookinginthedark > >> [mailto:cookinginthedark@acbradio.org] > >> Sent: Thursday, May 07, 2015 3:50 AM > >> To: cookinginthedark@acbradio.org; ajackson...@att.net > >> Subject: Re: [CnD] Cooking Brown Rice. > >> > >> I particularly like cooking rice in a rice cooker. Once cooked, I > >> like to > >> > >> store the rice in ziplock freezer bags in the freezer. I like > >> brown rice, > >> > >> because of its nutritional content, its flavor and consistency. > >> Happy rice making! > >> Suzanne > >>> On May 7, 2015, at 5:32 AM, ajackson212--- via Cookinginthedark > >>> <cookinginthedark@acbradio.org> wrote: > >>> > >>> Hi, Will, > >>> Brown rice requires more liquid when cooking than white rice. For > >>> brown > >>> > >>> rice, the ratio is 3 to 1, so you need 3 cups of liquid to 1 cup > >>> of > rice. > >>> > >>> Using broth is good because it gives the rice some flavor. Also, > >>> did you > >>> > >>> lower the heat once the rice and broth were boiling? Don't give > up! > >>> Try > >>> > >>> it again using more liquid and perhaps lowering the temperature a > >>> bit on > >>> > >>> the burner. > >>> Hope this helps. > >>> Alice > >>> > >>> > >>> --- > >>> This email has been checked for viruses by Avast antivirus > software. > >>> http://www.avast.com > >>> _______________________________________________ > >>> Cookinginthedark mailing list > >>> Cookinginthedark@acbradio.org > >>> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
