Meals I’ve been enjoying lately…
“Fried Rice” Quinoa
I sauteed some frozen stir fry veggies and kale in a couple spoonfuls of sesame oil and once they were cooked through added cooked quinoa and then two eggs. Stirred until eggs were done and then added a spoonful of soy sauce. I tried sharing with Summer, but she thought it needed ketchup. I told her I didn’t think that was a good idea, to which she announced, “all done” and left me to eat in solitude. PS Chopsticks are just for show. Can’t use ’em to save my life.
Next up, BROWN RICE. Best I ever made too!
Like I’ve said before, I love my rice cooker, but it’s a cheap model and over 10 years old. So, often my grains don’t cook up all moist and fluffy, but I guess I’m just used to it. Since many of you don’t own a rice cooker, I decided to try another method for cooking my grains. Enter Jess’s Step By Step Guide To Making The Most Perfect Grain. I soaked my short grain brown rice overnight with a TBSP of apple cider vinegar and after draining and rinsing the next morning, I used fresh water for cooking the rice. I also skipped the wakame because I couldn’t find it. I’m not usually a fan of seaweed, but I was willing to give it a try in this recipe as I keep hoping my taste buds will change their mind. Anyway, the rice only took about 30 minutes total to cook – about the same time it would take in the rice cooker, and it came out fluffy and delicious. Thanks Jess – definitely a keeper!
Brown rice was topped with tempeh prepared hippie style and eaten alongside this kale with brewer’s yeast (butter makes kale SO MUCH BETTER!). I’m not a fan of tofu, but I love a little tempeh every once in a while.
And now I’m off to research rice cookers. Suggestions are welcome.