Monday, January 10, 2011

Brown Rice and Veggies

A favorite of mine that freezes well!

Cook a large Dutch oven (6 qt.) full of brown rice, using a little more than twice as much water as rice. It takes 45 minutes of simmering time. While the rice simmers, put olive oil in a large nonstick pan. Add plenty of finely chopped carrots. I chop mine in the food processor. After the carrots soften up a bit, add plenty of chopped onions to the carrots, and cook both until tender. Lots of vegetables give added flavor, texture, and nutrition.

After the rice is tender, put it into a basin, and add the vegetable mixture.
I add some tarragon which gives it a yellow color. A large jar of chopped pimiento adds additional color and flavor. Pour in some dried dill weed, sweet basil or chopped parsley. Add salt, pepper and onion powder. Stir well and freeze.

Note: for less sticky rice, you may want to rinse the cooked rice in a colander with cold water before mixing with the vegetables.