(Shown with Salmon Fillets with Gremolata)
This method of preparing brown rice makes for perfect results every time.
1 cup (250 mL) long-, medium-, or short-grain organic brown rice
2 cups (500 mL) organic vegetable or chicken broth
6 tsp (30 mL) extra-virgin olive oil
1 1/2 tsp (7 mL) sea salt
1/2 onion, finely diced
1 garlic clove, minced
1 small red pepper, seeded and finely diced
1 small yellow pepper, seeded and finely diced
1/2 cup (125 mL) crushed frozen organic kale (freeze then crush; compost the stems)
Preheat oven to 375 F (190 C).
Rinse and drain rice and spread in baking dish with a tight-fitting lid. Bring broth to a boil. Stir in 2 teaspoons (10 mL) olive oil and salt. Immediately pour over rice. Cover dish tightly with lid or seal tightly with a double layer of foil.
Bake 1 hour or until tender. Remove from oven. Uncover. Fluff with a fork. Cover dish with a clean kitchen towel. Let stand 5 minutes.
Uncover and let stand 5 more minutes. While rice rests, heat remaining olive oil in saute pan. Add onion and garlic and saute for 2 minutes or until soft. Add diced peppers and continue to saute until bright and tender crisp.
Fold in rice and kale just until evenly mixed. Press rice into moulds and turn out onto heated serving plates and serve with salmon. Leftover rice can be frozen and reheated for another meal.
Each serving contains:
242 calories; 32 g protein; 6.5 g fat (1 g sat. fat, 0 g trans fat); 31 g carbohydrates; 5 g fibre; 116 mg sodium
source: “Romancing the Dinner Table“, alive #328, February 2010