Baked Brown Rice

Tried it. Loved it.  Easy. I didn't have to clean a sticky rice pan.  Going to make again!

Baked Brown Rice

Yield: Makes about 3 1/2 cups cooked rice

Note: This recipe doubles beautifully for a 9X13-inch pan.

Ingredients

• 1 1/2 cups brown rice
• 2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt) I used chicken broth and loved the flavor.

Directions

1. Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
2. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Notes

Variations: Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 teaspoon of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 tablespoon sugar and 1/2 apple, finely diced.

2.5

http://www.melskitchencafe.com/baked-brown-rice/

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: my friend Jennifer S. http://www.melskitchencafe.com/baked-brown-rice/

cinnamon waffles

http://m.allrecipes.com/recipe/220191/carols-cinnamon-waffles

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I love these. I changed it a little when I made them to 1/2 whole wheat, used almond milk, and used coconut oil.  I love that these have sugar in them to make them sweet so I don't need syrup.

• 2 cups all-purpose flour
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 2 1/2 teaspoons ground cinnamon
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 egg whites
• cooking spray
• 
  

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Directions

1. Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
2. Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
3. Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
4. Fold the the beaten egg whites into the batter.
5. Preheat a waffle iron and coat with cooking spray.
6. Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.
7. All done! Now take a photo, rate it, and share your accomplishments!

zucchini and summer squash casserole

THIS recipe is very good. It reminds me a bit of a good egg casserole as it has that egg element in it. Mine looked better than this picture, i have to say. I think it's taken before the crumbly topping goes on. quite a few adjustments. I didn't have to cook the zucchini as long as it says and also, I cut them thicker than pictured. I used one really big green zuchini and three small/medium yellow squash. I cut down the salt and pepper by about 1/3 and added just a sprinkle of thyme (I don't love thyme).  I used vitamin D milk instead of cream. I think that's all. I think it's pretty versitile :)