2 cups of Soaked long grain brown rice (soak over night)this removes the enzyme inhibiting factors that make grain hard to digest for some people. Discard the soaking water.
Long grain rice has less carbohydrate, more protein and is lighter for summer salads.
3 cups of filtered water
pinch of sea salt
You can boil or pressure cook rice. Pressure cooking makes it easier to digest. Bring the rice, water and salt to boil, reduce heat to a minimum and cover or put the lid on pressure cooker if you are using one. I like the pressure cooker because it cooks the grain more thoroughly. It is not faster the time to allow for cooking is the same; 40 minutes.
Remove the cooked rice from the pan immediately. This allows for cooling evenly, other wise the rice will stick together and be mushy. Using a wooden spoon scoop out the cooked rice into another bowl, don’t stir or breakup the rice just separate it gently so it can cool evenly without sticking together.
Toss into the rice:
1/3 cup of fresh lemon juice
1/3 cup of extra virgin olive oil
course ground salt and pepper to taste
1/4 cup of sliced black olives
1/4 cup of chopped parsley or cilantro
1/4 cup of diced roasted red peppers
6-8 fresh basil leaves diced
any other fresh herbs you may enjoy!
1 medium zucchini slices into rounds and halved
1 large sweet onion sliced into half moons (cut in half and then slice from top to bottom)
2-3 cloves of garlic
1-2 large tomatoes
1 tablespoon of coconut oil
bring a heavy pan to heat add coconut oil and all other ingredient then sautee about 3-5 minutes. Place the vegetables on top of the rice and serve.
1/4 cup a cilantro diced
1/4 cup lemon juice
1 cup of cooked beans (pinto, black, or aduzki)
toss all the ingredient together with the rice and enjoy.