Note: this piece first appeared in the October 2007 issue of Clark Wellness ForkBytes.
Serves 2
1/2 cup brown rice, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teaspoon coconut oil or organic, unsalted butter
2 cups water
dark agave nectar or pure maple syrup to taste
Place the rice in a blender and process to a coarse meal (do not grind into flour). Add the rice to a small saucepan along with sea salt, cinnamon, vanilla, oil or butter, and water, and place over high heat. Bring the mixture to a boil, stirring occasionally with a wire whisk. Once the mixture comes to a boil, turn down the heat and continue to whisk constantly until the mixture is incorporated and slightly thickened. Remove the pan from the heat, cover, and allow to sit about 10 minutes or until rice is tender and mixture is thick. Serve topped with dark agave nectar or pure maple syrup to taste.
Note: this piece first appeared as the September 2007 ClarkWellness.net Recipe of the Month.
Serves 4
This simple dish is warm, comforting, and absolutely delicious. It makes a great breakfast on a cool morning — and it is a fantastic, simple dessert!
2 teaspoons coconut oil or organic, unsalted butter
1 teaspoon finely grated fresh ginger
1 cup brown rice, rinsed
1 cup water
1 cup coconut milk
generous pinch sea salt
1/2 teaspoon ground cinnamon
Heat the oil or butter in a medium saucepan. Add the ginger and cook briefly, then add rice and toast for about 1 minute. Add the water, coconut milk, salt, and cinnamon, and mix well. Bring the mixture to a boil, then reduce heat to low, cover, and cook, covered, until all the liquid has been absorbed, about 50 minutes. Fluff with a fork and serve.
Note: this piece first appeared in the February 2007 issue of Clark Wellness ForkBytes.
The use of kombu, a sea vegetable available in the macrobiotic/Asian section of the natural foods market, helps remineralize the lentils and rice and aids digestion.
Serves 3 to 4
1 cup brown or green lentils, rinsed
1 small piece kombu (about 2 inches long)
4 cups water
2 tablespoons extra-virgin olive oil
1 large yellow onion, sliced
1 1/2 teaspoons sea salt
1/4 teaspoon white pepper
1/4 cup chopped parsley
1/2 cup brown rice, rinsed
Place the lentils, kombu, and water in a soup pot. Bring to a boil, reduce heat, cover, and cook for 15 minutes.
Meanwhile, heat the olive oil in a small skillet. Add the onion and sauté until well browned. Set aside.
After the lentils have cooked for 15 minutes, add the onion and cooking oil (reserving some cooked onions for garnish if desired), salt, pepper, parsley (reserving some for garnish if desired) and brown rice. Re-cover and cook another 30 to 45 minutes or until the lentils and rice are tender, but not mushy. Garnish with reserved onions and/or parsley, if desired, and serve.
Note: this piece first appeared as the December 2006 ClarkWellness.net recipe of the month.
This nurturing and satisfying dish is a beautiful addition to your holiday table — or it can add pizazz to any “regular” meal. It’s colorful, simple, and easy to prepare.
Serves 4
2 cups water
1 cup brown basmati rice, rinsed
pinch sea salt
1/2 cup dried cranberries
1/2 cup walnut pieces
1/2 cup chopped fresh parsley
Bring water to a boil in a medium-sized cooking pot. Add rice and salt, turn down the heat to low, cover, and cook, covered, for 15 minutes. Remove the cover and add the cranberries and walnuts on top of the rice (do not stir). Replace the cover and continue to cook 15 to 25 minutes longer, until all the water has been absorbed by the grain. Remove from heat, add parsley, and fluff with a fork. Cover and allow to sit for 3 to 5 minutes off the heat before serving.
