Brown rice is nice

Monday night’s LAB meeting was one of the best we’ve had. Brooke is so comfortable to listen to and chat with. She demonstrated a simple fried rice recipe in her electric wok. I don’t think the nursery has ever smelled so good! She shared great tips from where to find whole, real, organic foods (even at Meijer) to how to store them (Ball jars work great), recipes, and just a myriad of wellness tips.

Here are a few brown rice recipes Brooke shared with us that are healthy and easy to try. She recommends cooking a big pot of brown rice then keeping it in an airtight container in the fridge and using rice as you need it throughout the week.

1. Beans and Rice Mountain

• 1/2 C. cooked brown rice
• 1/2 C. canned or cooked black, kidney, or pinto beans
• 1/4 avocado, peeled and sliced
• 3 T. fresh tomato salsa
• 1-2 T. alfalfa sprouts
• 1 T. shredded cheese (optional)
• 1 egg, fried (optional)

Layer the ingredients in a heaping mount on plate and eat!

2. Breakfast Brown rice

• 1 C. cooked brown rice
• 1-1.5 C. milk or milk alternative
• 1 t. vanilla extract
• 1 t. each cinnamon and nutmeg
• 1 T. almond slivers

Heat all ingredients in a small sauce pan over medium heat, stirring frequently. Once warmed through, garnish with raspberries and any additional milk desired. Sweeten with agave nectar or real maple syrup.

3. Fried Rice

• 2 T. olive oil
• 1 bunch scallions, sliced thinly
• 2 cloves garlic, pressed or minced
• 2 C. cooked and chilled brown rice
• 3 T. tamari (organic soy sauce)
• 1 C. frozen peas/carrots/beans
• 1-2 eggs, scrambled

Heat oil in large wok or skillet. Add onion and garlic and saute until fragrant. Add brown rice and half the tamari and stir fry until rice begins to brown/crisp. Add the veggies and fry from 2-3 more minutes. With a spatula, move the rice mixture to the sides of the wok. Pour the raw scrambled eggs into the center, mixing lightly while they cook to solid. Mix in with the rest of the rice mixture. Add the remaining tamari to taste.