grains

Exotic Rice Blend

3 Tbsp. vegetable oil
1 cup rice blend
2 ½ cups water or broth
(Salt & Pepper to taste)

Heat oil in a large saucepan. Add rice and fry on medium high heat, stirring constantly, until lightly browned. Slowly add the water or broth. Bring to a boil, and then reduce heat to low. Cover and simmer for 35-40 minutes. Remove from heat, keep covered and allow to steam for 15 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each).

Black Thai Sticky Rice

Black Thai Rice (Purple Sticky)


3 tbsp. veg. oil
2 cups water or broth
1 cup rice
salt & pepper to taste

Place rice and oil in large saucepan. Fry on med. high heat stirring constantly until lighyly browned. Carefully add liquid. Bring to a boil and reduce heat to low. Cover and let simmer 35-40 minutes.
Do not stir. Turn heat off and let steam for 15 minutes. Fluff with a fork and serve.

Yields 2 servings

Arborio Rice

1 cup of Arborio rice

2 cups water

1 Tbsp of olive oil or margarine

A tsp of salt (for optional taste)

Pour water into a medium-sized pot over medium-high heat. Let it boil. Use medium to large pot to avoid overspill and overcooking the rice.

Add the oil and salt once the water starts boiling.

Place the rice into the boiling water and stir it until the water starts boiling again. Gradually reduce the heat when it starts to boil.

Reduce the heat into a simmer for about 20 minutes. Cover

After the recommended time, check the rice for al dente texture and set aside

Let it cool for about 5-10 minutes to allow it to set.

Seasoned Brown Rice- Vegetarian & Vegan

Seasoned Brown Rice

2 cups water
1 cup rice blend

In a saucepan, bring water to a boil. Add rice blend. Return to a boil, stir, cover and reduce heat to low. Simmer for 15-20 minutes. Stir, remove from heat, keep covered and allow to steam for 5 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each).



OPTIONS:
Add your own vegetables, like celery, peppers, or Bok Choy
Add meat, like ham, bacon or chicken
Add scrambled eggs or more spices

, ,

Coconut Banana Black Rice Pudding

, ,

Recipe From Vivian Lee (Instagram @Vivayounghealth)

Coconut-Banana-Black Rice Pudding

Ingredients:

1 1⁄2 cup BD Provisions Thai black rice (Bin #1765)

1 cup water + 1⁄4 cup or more

1 cup reduced fat coconut milk

1-2 mashed bananas (Use one for slightly sweet and

two for extra sweet.)

(Optional) Toasted coconut flakes for topping (You

can buy these already toasted or toast them

yourself.)

Instructions:

1. In a saucepan at medium-heat, mix 2 cups

water, black rice, and coconut milk. Bring to a

rolling boil.

2. Reduce heat and simmer for 50 minutes or until rice is tender. Make

sure to keep an eye on it every so often.

3. Stir occasionally so as to avoid burning the rice.

4. During the last ten minutes of cooking, check to see if the rice mixture

is tender. If it is too dry, add extra water 1⁄4 cup at a time.

5. Stir in the mashed banana towards the end.

6. Simmer until pudding has the desired texture.

7. Serve in a small bowl topped with toasted coconut flakes.

Yields approximately 4 servings

,

Cilantro-Lime Rice and Tofu

,

Recipe from Vivian Lee (Instagram @vivayounghealth)

Ingredients:

1 1⁄2 cup BD Provisions brown basmati rice (Bin #1170)

2 1⁄4 cup water + 2 T water for sautéing

1 garlic clove, minced

BD Provisions Salt and pepper to taste

1 tsp lime zest

1 cup cilantro, washed and chopped (optional to

destem)

2 scallions, chopped

Juice of a lime*

3 oz of tofu, sliced into slabs

For cilantro chutney:

1 bunch of cilantro, washed and coarsely chopped

1 small green serrano chile (or jalapeno), finely chopped

2 garlic cloves, minced

2 Tbsp lime juice plus more, if desired

1 Tbsp BD Provisions maple syrup

(Optional) 2 T water to thin out

Shopping notes:

* You may want to purchase three limes in total and two bunches of cilantro for this

entire recipe.

  Instructions for the chutney:

1. Blend all the ingredients except the water and additional lime.

2. Taste test and add more liquid if the mixture is too strong or thick.

3. Add 1 tsp of maple syrup at a lime if more sweetness is desired.

4. Store in a small glass jar.

Instructions for the rice:

1. Wash and rinse the basmati rice.

2. Heat a medium saucepan on medium heat with the 2 tablespoons of

water. Add the rinsed rice and stir occasionally until it starts to brown.

3. Add the minced garlic until the rice starts to smell aromatic but before

it starts to burn.

4. Add the water, optional salt, lime zest.

5. Bring to a rolling boil, cover, and lower the heat to a simmer.

6. Allow the rice to cook for 20-25 minutes until fully cooked.

7. Remove from heat and let it cool for ten minutes.

8. While the rice is cooling, panheat the tofu by adding a tablespoon or

two of water in a frying pan. Flip the tofu and heat both sides. Set aside.

9. Return to the rice and fluff it with a fork, stirring in lime juice, cilantro,

and scallions.

10. Plate the rice and place the tofu on top. Drizzle with the chutney with a

spoon.

11. Garnish with extra sprigs of cilantro, if desired.

Tri Color Quinoa

Salad, side dish, main course)

Ingredients:

Quinoa Dish

1 -2 peaches, cut in half, pitted

Cooking spray

1 Cup BD Tri color Quinoa

2 cups water

1/3 cup green onion chopped

½ cup cooked corn

½ cup chopped carrots

1/3 cup chopped cucumber

½ cup chopped celery including the middle leaves

Handful of chopped parsley, cilantro or dill

Dressing Mix

4 Tablespoons BD Organic Arbequina Extra Virgin Olive Oil

5 ½ Tablespoons BD White Peach Vinegar

1 teaspoon BD dried mustard

1 teaspoon minced garlic

½ tsp BD salt

¼ tsp BD ground pepper

1 teaspoon fresh squeezed lemon juice

½ tsp BD honey or if vegan, BD maple syrup

For the dressing: mix all the above ingredients in a mason jar and shake vigorously to combine.

For the quinoa dish combo:

Spray a pan with cooking spray, place over medium high heat and add the peaches flesh side down into the pan and cook for 5 minutes to caramelize the peach.  Remove from heat and set aside.

In a medium saucepan place quinoa, water and salt, bring to a boil on high heat.  Reduce the heat to low once it boils and cover saucepan.  Simmer for 10 to 15 minutes until the water is absorbed.  Fluff with a fork and combine the remaining ingredients (green onion, corn, cucumber, carrots, celery).

When ready to eat, add the dressing, parsley (or other fresh herb) and the caramelized peaches.  Stir to combine and enjoy!

Haitian Rice & Black Beans

Haitian Rice & Black Beans

2 cups water
1 cup rice blend

In a saucepan, bring water to a boil. Add rice blend. Return to a boil, stir, cover and reduce heat to low. Simmer for 15-20 minutes. Stir, remove from heat, keep covered and allow to steam for 5 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each)

Product information/materials may change.
Refer to the package or call for updates.

Wheat Berries

Ingredients:

1 cup raw wheat berries

1/2 cup water

For stovetop cooking, bring 2 ½ cups (625 ml) of water to a boil for every 1 cup (250 ml) of raw wheat berries.  Before adding wheat berries to boiling water, place them in a colander and rinse under running water until the water runs clear.  Add wheat berries to boiling water, and stir until water returns to a boil.  Reduce heat to low, cover and simmer for 45 minutes to 1 hour or until wheat berries are tender.  Remove from heat, drain off any excess water and fluff wheat berries with a fork.  1 cup of raw wheat berries will yield 2 ½ cups cooked wheat berries.

Spicy Quinoa Pilaf


2 cups water
1 cup Spicy Quinoa Pilaf
2 tablespoons butter (optional)

Bring the water to a boil in a heavy bottomed sauce pan (add the butter if desired). Add the Spicy Quinoa Pilaf mix to the water; stir once; reduce heat to low and simmer covered for 15 minutes. Remove from the heat and allow it to steam, covered for 5 minutes.
Fluff with a fork and serve.

Yields 2 servings

Pearled Couscous

1 1/4 cups of water or vegetable broth

1 cup of Pearled Couscous

Simmer the grains stovetop, covered, for about 10 minutes. The grains fluff up just slightly, and, like barley, they have more an "al dente" mouth feel when done cooking.

For a basic recipe with a bit more flavor, toast the dried pearls for a minute or two in a bit of butter, vegan margarine, or olive oil before cooking.

Yields 2 servings

Orzo

1 cup Orzo pasta

  • 2 cups water or broth

  • 2 tsp butter

INSTRUCTIONS

  1. In a skillet over low-medium heat, melt the butter.

  2. Then add the uncooked Orzo, and mix well to coat the pasta in the butter. Stir continuously until the pasta is lightly golden brown, about 4 minutes.

  3. Whisk in the water or broth, and bring to a low boil.

  4. Then reduce the heat to low, cover and let simmer until all of the liquid is absorbed, about 15 minutes.

Himalayan Rice Blend (Organic) Bin 2704

1 c. Org. Himalayan Grain Blend 
2 c. Water 
3-4 Tbsp Butter or Oil 
3/4 tsp. Salt 

Place rice and oil in large saucepan. Fry on med. high heat stirring constantly 
until lightly browned. Carefully add the liquid. Bring to a boil and reduce heat to 
low. Cover and let simmer 35-40 minutes. Do not stir. Turn heat off and let steam for 
15 minutes. Fluff with a fork and serve. 

Serving Suggestions: Fresh vegetables like: 
carrots, onions, snow peas, celery, bok choi and/or mushrooms can be julienne cut and 
added at the end of the cook time and allowed to steam. Add your favorite spices like: 
black pepper, parsley, curry, oriental 5 spice, or soy sauce to make a delightful 
pilaf. Chicken broth can be used instead of water (Cooked meats may also be added). 

-Cook extra; store in the refrigerator to add to other meals, soups, or heat & add a little 
to milk, honey, and cinnamon for a nutritious breakfast. 

Yields 2-3 servings