Brown Rice

Exciting stuff, I know. But marketing never was a stong point of mine.

Anyways, usually it is three parts water to one part brown rice. An improvement might be to add a little vinegar during the boiling process, or maybe to toast the rice in a little bit of oil and maybe some spices beforehand. Oh and probably a little salt, too.

Leftovers Oven Mix

• leftover brown rice from the fridge
• diced salmon jerky (the thin bits of a cut get put in the food dehydrator for about four hours. it probably needs a marinade, first)
• soy sauce
• crushed almonds (leftover from making almond milk, as found elsewhere on this site)
• small shallot cut into rings

Heat oven to 400F. Arrange the salmon and shallot and crushed almonds on a cookie tray or similar. Cover with brown rice and pat down. Dribble a little soy sauce over the whole thing. Cook probably until the brown rice has dried out a good bit.

Leftovers with Potatoes

• leftover brown rice from the fridge
• handful of potatoes, chopped up
• white wine vinegar
• a bit of water
• salt, pepper
• tumeric, paprika, cayanne powder
• nutritional yeast

Nuke chopped potatoes in microwave for five minutes. Mix with all the other ingredients minus the nutritional yeast and cook covered in the oven at 350F for a while. This risks undercooking the potatoes; better results might be had by adding a little boiling water to the metal pot used, and to fork-test the potatoes to see if the concoction needs a bit of microwave love to finish the deal.

Mix in a generous amount of nutritional yeast and serve.

The cooking time was complicated by not knowing exactly when folks would arrive for the meal, so it was probably good to keep something going in the oven rather than starting a cold oven only when they arrive.

Leftovers with Salmon Jerky

• leftover brown rice from the fridge
• mushroom stock (soy sauce, rice vinegar, mushrooms, seaweed, etc)
• salmon jerky
• black bean garlic sauce (蒜蓉豆豉酱)
• rice wine vinegar
• minced ginger root
• sesame seed oil
• black pepper, crushed

Saute ginger in sesame seed oil and black pepper. Add brown rice and cook that some more.

Microwave the mushroom stock if it came from the fridge and mix a little of the black bean garlic sauce into that.

Add the rice and ginger mixture to the mushroom stock.

Use rice wine vinegar and some of the stock (or water) on low heat to deglaze the brown rice from the pan, scrape out that flavor into the bowl and serve.