Licensed Acupuncturist | The New Paradigm in Healing
Place the water (smaller amount for thicker consistency) and salt in a cooking pot and bring to a boil. Slowly add the cornmeal to the boiling water, stirring with a whisk or a wooden spoon to prevent lumping. Lower the heat, stir it for 15 minutes. Add 1 tbs. corn oil and tamari to taste.
Wash millet (and toast, optional). Bring to a boil and simmer 30 minutes or until water is absorbed. Saute onion and carrot in toasted sesame oil and add after millet has cooked for 15 minutes with 2 pinches of salt. Add celery and oil and tamari to taste at end of cooking, mix.
Variation 1:
Place mixture in an oiled baking dish, glaze top with a tamari/oil mixture and bake in preheated oven at 350 for 20-30 minutes. Serve plain or with gravy or toasted sunflower seeds.
Variation 2:
Millet croquettes. Form mixture into balls with an oiled ice cream scoop. Place on oiled baking sheet and bake in preheated oven at 350 for 20-30 minutes. Serve with gravy.
Variation 3:
Resurrection casserole or “Behold I make all things new casserole.” (A great way to use leftovers.) Take Mixture, or just plain cooked millet and chop up so not lumpy, place in oiled baking dish. Add any leftovers: vegetables, noodles, beans and seaweed dishes. Simmer a few cups of water in a pot, add tamari and a few spices such as thyme, basil, oregano, dill, cayenne… Can rehydrate “Heart line” soy chicken pieces in this liquid. Can also add arame seaweed or chopped green peppers, scallion, or chopped parsley to this liquid. Pour all this over the millet and leftovers and stir. Flatten and top with soy cheese. Bake for about 20 minutes at 350. Everybody loves it!
Wash millet (for fuller flavor dry roast until golden). Bring water to boil, add millet and salt. Bring to boil again, skim off foam, cover, lower heat and simmer for 35 minutes.
1. Wash millet with fine meshed strainer until water is clear.
2. Wash cauliflower and slice into 2 inch pieces.
3. Add water to pressure cooker and bring to boil, add millet, cauliflower and sea salt.
4. Skim off foam.
5. Cover and with high heat allow pressure to come up, place flame deflector under pot and cook on medium low heat for 15-20 minutes.
6. Remove pot from stove and allow pressure to come down by itself.
Can be eaten as is, or can be pureed in a food mill or food processor with a little vegetable oil and tamari to make a delicious mashed potato substitute, can top with gravy.
Cream nut butter with miso or soy sauce, and delute cream with 1/4 cup water. Add scallions if desired. Place over medium heat and add rest of water gradually until thinned to desired consistency. Heat until it boils, 3-4 minutes, stirring constantly. It will thicken, so add more water or other liquid (like brown rice vinegar, lemon, lime or orange juice) until desired consistency is reached.
Combine all ingredients except nuts and simmer for 15 minutes or until creamy. Roast nuts in dry skillet, add to mixture. Serve, or chill and serve with favorite topping (fresh fruit, rice dream…)
1. In mixing bowl mix rice with a few dashes of toasted sesame oil and tamari.
2. Place sheet of toasted nori (if green sheen is pre-toasted) with shiny side down, onto flat bamboo roller mat.
3. With rice paddle, scoop and flatten about a cup of rice onto nori and completely cover the two thirds of the sheet facing you leaving about 2 inches open at top.
4. Make an indentation with your finger across the middle of the rice, into this smear umeboshi paste and lay a scallion on top. Place carrot strips (boiled for one minute to soften) on top and sauerkraut on top of that. (Can add cucumber, steamed greens or with other vegetable, pickle slices or pickled ginger if desired).
5. Cover vegetables with a thin layer of rice.
6. Dab top edge with water.
7. Grab bamboo mat with thumbs, with fingers on top of the vegetables and roll away from you, allow leading edge to touch nori sheet, then roll backward. Lift entire rolled mat and roll tighter, packing in edges with rice if needed, or removing overflowing rice.
8. Unroll, dab nori with more water if didn’t stick together on seam.
9. Slice into 6 pieces with saw-like motion using a wet knife.
Can dip in tamari sauce, top with roasted sesame seeds or parsley sprigs, or top with wasabi (Japanese horseradish) paste that is made by adding water to wasabi powder.
1. Place toasted and plain sesame oil on bottom of large bottom pot, skillet, or wok, turn stove on medium heat.
2. Add salt, ginger, curry and cashews, stir until cashews are golden brown.
3. Add currants, basil, marjoram, scallions and a few dashes of tamari and stir for a minute.
4. Add grated carrot and celery and stir until slightly soft.
5. Add rice and stir all together, add tamari and curry to desired taste and color.
(General rule is 2 cups water per cup of rice)
Wash rice as in basic recipe and place in pot. Add water and salt and cover with a lid. Bring to a boil and simmer for an hour or until all water has been absorbed. Remove and serve. ( For more flavor and digestibility roast washed rice in a skillet until slightly golden before boiling).
1. Place rice into non-aluminum pressure cooker.
2. Wash rice by covering with water and gently stir in one direction and “scour” with hand and pour off cloudy water using a strainer. Repeat process until water is fairly clear (usually 3-5 rinsings).
3. Add water or use finger method (see* below).
4. Place over medium flame until water begins to boil.
5. Add salt.
6. Place lid on pressure cooker.
7. Increase heat to medium high and bring up to full pressure.
8. Place flame deflector under pot.
9. Reduce flame to medium low and cook an additional 40-50 minutes.
10. Remove pot from stove and let sit for 10 minutes.
11. Release any remaining pressure by tilting pressure valve or running pot under cold water, remove lid.
12. Place in serving bowl and mix top and bottom rice with rice paddle, cover with bamboo mat until serving.
13. Serve with favorite condiment, such as gomashio, powdered shiso, sea weed sprinkle, etc.
*To measure rice using “finger method” rest the tip of your index finger on top of rice. The height of the water standing above the rice should fall approximately between the first and second joint of your finger. The general rule is 1.5 cups water for every cup of rice if under 4 cups of raw rice and 1.25 cups of water per cup of rice if over 4.
VARIATIONS OF PRESSURE-COOKED BROWN RICE
BREAKFAST RICE
For breakfast cereal consistency, add 3-4 cups of water per cup of rice. Or just add water to leftover brown rice.
RICE WITH SQUASH
After measuring water, add 2 cups hard winter squash cut into 1″ pieces and continue as in basic recipe.
RICE AND SWEET CORN
2 ears sweet corn
Husk corn, remove silk. Cut kernels from cob, using the back edge of the knife blade to remove the germ of the corn.
After measuring water, add cut corn and cobs to pressure cooker, use your hand to mix corn throughout rice and continue as in basic recipe.
1. Heat the oil in pan. Add the diced onions, saute until translucent.
2. Add garlic, saute until clear. Mix in zucchini cubes.
3. Add 2 cups water and the herbs. Bring into a boil.
4. Mix in 1 cup quinoa and let simmer covered 15 minutes until quinoa is cooked.
Serve.
Variation: Add diced red pepper to vegetables for more colorful dish.
