Sunday- Grilled London Broil with horseradish mashed potatoes and sweet white corn on the cob
Monday- Steak fajitas with cowboy caviar
Tuesday- Halibut, twice cooked brown rice* with spinach
Wednesday- Baked Chicken, carrots, and steamed broccoli
Thursday- Chinese chicken salad
* Baked Rice. So the other day I got a wild hair and decided to try to "pop" rice in order to make homemade rice krispies....you know, because that's the bizarro things I do for fun. Just for the record, it is impossible to pop or puff up rice in my kitchen. I tried it on the stove and in the oven. I tried it with soaked rice and rice right out of the bag. Didn't work. However, I did discover something tasty and I will call it twice cooked rice.
First soak the rice for 7 to 24 hours, drain and rinse. Place in a dutch oven with some olive oil or butter and cook for 15 minutes on 425. Then move to the stove and cook on low for another 5 to 10 minutes. It was crispy and chewy at the same time.
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3 comments:
Sounds good!
Mmm.
That cowboy caviar looks fantastic.
And hey -- twice cooked rice looks pretty good too! Interesting!
BTW -- do you have a good resource for cooking times for sprouted/soaked grains? My biggest fear is overcooking after soaking.
Hi there, Sally Fallon writes and amazing book called Nourishing Traditions. She talks about the importance of soaking grains in addition the many, many recipes. Its a combonation of cookbook and traditional nutrition bible.
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