First Grain Order Delivered

Everyone has received the delicious grains from our first official bulk grain purchase. This time around we purchased from Sun Organic. I am in search of finding local growers for as much as I can and I will keep you posted on my findings.

So now that you have that wonderful brown rice and tasty couscous, let me share some recipes with you. First though, I would like to give you some information on why I chose short grain brown rice for one of our first purchases. My father was blessed to have studied the Macrobiotic Diet with non other than Michio Kushi who opened the Kushi Institute in Boston in 1978. Along with publishing many books he was responsible for popularizing the Macrobiotic Diet in the North America. My father eventually abandoned portions of his education their due to conflicts in religious beliefs. However, he clung to the diet guidelines and I was raised on the teachings of the diet. Although as a teenager I was often frustrated by his attempts to restrict my diet, I now know that Michio (and my dad) really did now what they were talking about. Much of my health and nutrition knowledge come from these teachings (and the learning never ends). Now that I hope to have established some credibility, let's talk about the rice. My father has always taught me that the most nutrient packed foods are the smallest. The smallest (shortest) grains of rice with a balanced shape. Smaller beans, smaller vegetables, etc... Why? Because the smaller it is the higher the concentration. So you are get the most bang for your buck. And it makes sense, if you put 1 tea bag in a gallon of water vs 1 tea bag in a cup of water, clearly the cup will be stronger. He gave me two thumbs up on the short grain brown rice I got. Good news for us all!

I have collected pages of information on brown rice alone. I will share it in time, but for now here are the recipes:

Arroz Brasiliero - Brazilian Style Rice

1 Tablespoon or so of Olive Oil
1-2 Garlic Cloves (minced)
1 Cup of Short Grain Brown Rice
Salt to taste
2 Cups of water or broth (boiling)

Heat oil in a pot and add garlic cloves. Before they turn golden add dry rice and salt. Fry for about a minute. Add boiling water/broth. Bring to a boil. Cover and simmer for about 45 minutes. Turn heat off and let sit with lid on for 10 minutes. My mom puts a dish towel over the pot and lid at this point (and she never made a bad pot of rice, she also learned to cook it from Kushi's wife). Remove fluff with a fork and enjoy. My two year old love this!

FYI: Short Grain Brown rice is especially suitable in recipes where a creamy texture is desired, such as puddings, rice balls, croquettes, paella, and risotto.

Olinda's Couscous

2 Tablespoons Olive Oil
1/2 Onion chopped
1 Celery stalk chopped
2 Cloves of garlic minced
Salt to taste
2 Cups of Turkey Broth or Water
1 Cup Couscous

Cook the onion, celery and garlic until it starts to get soft. Add liquid and bring to a boil. Add couscous. Reduce to a simmer and cook for 10-12 minutes. Fluff with a fork and enjoy.

FYI: Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussiére. We are using the traditional couscous.

Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping. Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping. It can be savory or sweet.

Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.1 cup dry couscous = 2-1/2 cups cooked.As a side dish, plan on 1/2 to 3/4 cup cooked couscous per person.