Showing posts with label brown rice. Show all posts
Showing posts with label brown rice. Show all posts

Monday, 1 May 2017

Three ways with leftover rice - eat your greens

Sunday is the day when I cook grains and pulses, roast seeds and nuts  for the next five days. My favorite grain is short brown rice, it's sticky, grainy and flavoursome, perfect for a quick and healthy lunch . Organic Suma short brown rice is my favorite, I simply soak 1 - 2 cups in cold water over night, the next day I rinse out the rice and cook it for 20 - 25 minutes on a very low temperature.... 

This one is the easiest dish ever, ideal for one of those days when I haven't been for a run or long walk: simply cut one broccoli head in half and cook / steam it . The rice is flavored by one Tbsp of tamari . 1/4 to 1/2 avocado is must have !

This fresh salad is very rich of nutritional food: chickpeas, chopped fresh tomatoes, spring onions, sunflower seeds, topped by some homemade hummus as well as red pepper and cucumber. 

Roast sweet potatoes, kale and cooked rice was already in the fridge, I just had to chop some avocado and red cabbage and season it with olive oil and lemon juice !

I am sharing this post as a contribution to  eat your greens the lovely blog called Allotment 2 Kitchen 

I am also contributing to Cook once eat twice , another blog that is dear to me, it's called Searching for spice

Tuesday, 14 July 2015


I adore risotto, It's quick to make it, it's wholesome and great family meal. I don't make it in a classic way and I don't always add cheese but that doesn't change the taste. If I haven't got a home made stock, I just use water. Wine is no no in cooking but it's definitely big yes for drinking specially with these risottos.... 

White rice with courgettes:

Heat 3 tbsp of olive oil in a large pan, add 1 chopped onion, 2 cloves of garlic and stir well for few minutes before adding 1 cup of risotto type of rice.
Add 1 cup of warm water and keep stirring, add another cup of water, stir again and add the final cup of water and 1 chopped courgette.
I then put the lid on and after a while the rice and courgette are nice and soft.
Season with salt,pepper and fresh parsley and add 50 gr greeted Parmesan cheese, if you wish. Stir well and serve immediately. 

Brown rice with butternut squash:

Heat 3 tbsp of olive oil in a large pan, add 1 chopped onion and 2 cloves of garlic and after a while add 400 gr chopped butternut squash. Stir well and add 1 cup brown rice, long grain will do and then add 3 cup of warm water.Put the lid on and cook it for 35 - 40 minutes on a very low temperature.
Add more water if the rice is not cooked.
Season the rice with salt,pepper and fresh and chopped parsley.
Add some greeted cheese if you wish. 

White rice with roasted tomatoes:

Place 300 gr of cherry tomatoes in a roasting tin, sprinkle some crushed garlic, salt, pepper, olive oil and handful of fresh basil.
Roast the tomatoes on 190 C for 20 minutes.
In a meantime make the rice: fry 1 chopped onion with few tbsp olive oil, add some crushed garlic and after few minutes add 1 cup or rice.
Cook the rice adding 1 liter of stock or water, 1 cup at the time until the rice is just cooked.
Season with salt and pepper, add some cheese and stir in the roasted tomatoes.

Pearled spelt risotto with fresh peas:

Heat 2-3 tbsp of olive oil in a cooking pot, add chopped shallot or spring onion and after few minutes add the spelt grains, about 65 gr per person.
Pour in 3 cups of water and cook it on a medium heat stirring every now and then.
After 15 minutes add the peas and cook it for further 5 minutes. 
Season it lightly with salt if you are going to add cheese.

Tuesday, 2 June 2015

Пире од модар патлиџан со ориз и леќа / Mashed aubergine with rice and lentils

Once in a week I cook  big batch of brown rice and lentils so I always have quick lunch. I am usually mixing it up with raw veggies for salad us a lunch or I put more effort ( like I  did today) for dinner. It's amazing how adventurous it can be a bowl of rice ..

Потребни состојки:

1 чаша од 250 мл интегрален ориз
пола чаша зелена леќа
1 модар патлиџан
маслиново масло
мокови и брокула
цврст јогурт
1  домат или неколку мали домати
сол и бибер

Најпрво измијте го оризот заедно со леќата под млаз ладна вода.
Во подлабок сад загрејте 2 лажици маслиново масло, додајте ги оризот и леќата, промешајте па додајте 3 - 4 чаши топла вода.
Варете на тивко со капак околу 45 минути.
На крај посолете.
Во меѓувреме испечете го модриот: прободете го со вилушка на неколку места и ставете го во загреана рерна на 220 степени, печете го околу 30 минути или додека не омекне.
Додека е вруќ, пресечете го по  должина и со лажица одвојте го ‚месото‘ и веднаш ставете го да се цеди.
Обарете го зеленчукот на пареа.
Пасирајте го модриот со вилушка,додајте му сол и бибер и малку маслиново масло како и ситно сецкани домати.
Сервирајте со лажица - две јогурт или павлака.
Наросете сецкан магдонос!


1 cup brown rice
half a cup of green lentils
1 aubergine
olive oil
carrots and broccoli 
thick yogurt
salt and pepper

Wash the rice and lentils under cold water.In a big pot heat up 2 tbsp of olive oil, add the rice and lentils, stir up and add 3 - 4 cups of hot water.
Put the lid on and cook it on a low temperature for about 45 minutes.
In a meantime roast or grill the aubergine, I prick mine with fork and I roast it in a hot oven (220 C ) for 30 minutes.
While it's still hot, cut the skin and spoon the "meat" off. Drain in a colander.
Mash it up, add some salt and pepper, olive oil and chopped tomato.
Steam or boil the veggies.
Serve it up with dollop of yogurt and lots of parsley.
Enjoy !