Spinach Casserole

By Diana Rattray, About.com Guide (Source)

A spinach casserole with cheese and eggs.

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:

• 3/4 cup raw brown rice
• 1/2 cup shredded cheddar cheese
• 2 eggs, beaten
• 2 tablespoons chopped fresh parsley, or 2 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound well washed fresh spinach
• 2 tablespoons fine dry bread crumbs or plain wheat germ
• 1 tablespoon butter -- melted

Preparation:

Cook brown rice, following label directions. Combine the cooked rice and shredded Cheddar cheese. In a separate bowl combine the eggs, parsley, salt and pepper. Stir the two mixtures together and add the raw spinach. Pour into a buttered 2 1/2-quart casserole. Stir together bread crumbs or wheat germ and the 1 tablespoon of melted butter. Sprinkle over the top of spinach casserole.

Bake spinach casserole at 350° for 30 to 35 minutes.

Brown Rice and Pork Chop Bake

By Diana Rattray, About.com Guide (source)

Pork chops with a brown rice stuffing. Look for more pork chop recipes below.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

• 3/4 cup brown rice
• 2 cups beef broth
• 4 smoked pork chops
• 1 tablespoon shortening
• 2 medium carrots, cut in julienne strips
• 1/2 cup coarsely chopped onion
• 1/2 cup white wine
• 1/4 teaspoon dried leaf oregano, crumbled
• 1/4 teaspoon dried marjoram, crumbled
• 1/2 teaspoon salt
• dash ground black pepper

Preparation:

In a saucepan, combine brown rice and beef broth; bring to boil. Reduce heat, cover, and simmer for 45 minutes. Brown pork chops lightly on both sides in hot oil. Add remaining ingredients to rice; transfer to a shallow baking dish. Arrange pork chops on top. Cover with foil and bake at 350° for 45 to 55 minutes, stirring the brown rice a few times. Brown rice and smoked pork chop recipe serves 4.

Pecan Rice

By Diana Rattray, About.com Guide (source)

Pecan rice with beef broth, brown rice, green onion and toasted pecans.

Cook Time: 50 minutes

Total Time: 50 minutes

Ingredients:

• 3 cups brown rice
• 2 cups beef broth (or use 2 cans) and additional water to make 6 cups
• 1 tablespoon Worcestershire sauce
• 1 tablespoon butter or vegetable oil
• 4 ribs celery, chopped
• 1 medium onion, chopped
• 2 green onion, chopped w/some green
• 1 1/2 cups toasted pecans
• salt and pepper, to taste

Preparation:

Measure broth, Worcestershire sauce, and hot water to make 6 cups of liquid. Bring to a boil; add brown rice. Cover and cook 30 to 40 minutes, until tender.

In large skillet, heat the butter or oil and add the onions and celery; cook until just limp. Add pecans and toss until well mixed. Set aside, remove from heat until rice is cooked.

When rice is done, add celery, onions, and pecans. Mix well. Add additional butter or margarine if necessary. Taste and add salt and pepper as necessary.
Serves 4.

Brown Rice and Mushroom Risotto

Recipe By Diana Rattray, About.com Guide (Source)



Brown rice takes more time to cook, but it is more nutritious and makes a delicious, earthy dish with the mushrooms.

Cook Time: 55 minutes

Total Time: 55 minutes

Ingredients:

• 3 tablespoons olive oil, divided
• 12 to 16 ounces coarsely chopped mushrooms, a combination of varieties, if possible
• 2 cloves garlic, minced
• 4 green onions, thinly sliced
• 1 1/2 cups short grain brown rice
• 6 cups broth, vegetable and/or chicken
• 1/2 teaspoon dried leaf sage
• 1 cup frozen peas, cooked
• 1/2 cup finely shredded Parmesan cheese
• salt and pepper, to taste

Preparation:

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions; continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl; cover and set aside.

To the pan add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1/2 cup of broth and cook, stirring constantly, until broth has been absorbed. Continue adding broth in 1/2 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese.

Taste and add salt and pepper, to taste.
Serves 6 to 8.

Fast Whole Wheat Pancakes

Recipe contributed by Cobblestone health (Source)

2 c whole wheat flour or brown rice flour
2 c milk or almond milk or hemp milk
3/4 tsp salt
2 tbsp honey
1/2 tsp ginger
3 tbsp olive oil
3 1/2 tsp baking powder
2 eggs
Combine dry ingredients.
Stir in milk, honey, and oil.
Add eggs and beat until smooth.
Cook on a lightly greased, hot griddle.
Pancakes will be more fragile if you use brown rice flour.

Judith Cobb

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Whole Wheat Sponge Cake

Recipe contributed by Cobblestone health (Source)

This is a birthday favorite in our house!
6 to 8 eggs, depending on size, separated
1 1/2 c raw sugar or xylitol
1/2 c water
1/2 tsp vanilla
1/2 tsp lemon extract
1/4 tsp almond extract
1 1/2 c sifted whole wheat flour
1/4 tsp salt
1 tsp cream of tartar
Sift flour and salt 3 times. Beat yolks, sugar, water, and flavorings 5 to 7 minutes. Add flour to egg mixture while continuing to beat. Beat egg whites and cream of tartar until very still, at least 5 minutes. Fold immediately into first mixture. Bake in ungreased angel food pan for 1 hour at 325 - 350 F. Invert pan and allow to cool for 2 hours before removing from pan. Follow this recipe exactly as written! Great with whipped cream and fresh or frozen fruit.
from Natural Sweets and Treats

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Whole Wheat Cinnamon Buns

Recipe contributed by Cobblestone health (Source)

Dough:
1 egg, beaten plus enough milk to make 1 ½ cups of fluid
2 Tbsp butter
¼ c Demerara sugar
1 ½ tsp salt
3 ½ c whole wheat or multigrain flour
1 ¼ tsp yeast

Filling: (for after dough is removed from bread machine)
Soft butter
½ c demerara sugar
2 tsp cinnamon
Raisins if desired

If using bread machine put ingredients into pan in order listed. Select dough setting. When dough is done, roll out into a 10” x 15” rectangle. Spread with soft butter. Combine sugar and cinnamon. Sprinkle evenly over buttered dough. Sprinkle raisins on also. Roll up jelly roll style to form a 15” long log. Slice into pieces 1 ½ “ thick. Place cut side down in buttered 9” x 13” pan. Cover and let rise in warm place for 45 minutes. Bake in 350F oven for 18 – 20 minutes. Turn out of pan immediately after removing from oven.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html