Not-My-Grandma's-Brown-Rice

Where in the world have I been?

I have been somewhere between the West and East Coasts. You see, we're moving. Again. But not like we did last year.

Last year's move two doors down was the first step towards our BIGGER move. In a little over two months the family will be heading from the Golden State of California to Washington DC.

We have never lived on the east coast so this will be a big change. I have been super preoccupied with finding housing and schools, while wrapping up clients and classes, all the time being a wife and mom. It's a busy time for sure.

My posts, for now, will be less frequent than in the past. I hope you all hang with me though, because my food journey in Washington DC is bound to be interesting.

In the meantime, I hope you enjoy this version of Not-My- Grandma's-Brown Rice.

My Grandmother Dorothy made "brown rice." Although, technically it was white rice cooked in broth which made it brown. She would saute the onions in butter, add the rice, poor in the broth and let it cook for 20 minutes. I used to request this dish from my mother at least once a week.

My version, just as tasty, is much hardier and better for you. Serve as a side dish, or a light meal on it's own. This combination is perfect to add to an egg for a well balanced breakfast.

Ingredients

1 T Butter

1 medium onion, diced

2-3 cloves of garlic, minced

2-3 cups of chopped greens (try collards, broccoli greens, kale or chard)

1 Cup Whole Grain (try Brown Rice, Spelt, or Barley)

3 Cups Broth

salt and pepper to taste

Directions

Heat skillet, add butter, onions, and garlic. Saute until soft. add grain and greens and stir mixing well. Add broth, reduce heat and cover. Cook for 40-45 minutes. Check broth occasionally adding a little if needed.

NOTE: In the photo above, I used radish seeds along with brown rice as my grain, and kale as my green.