Hot Rice Cereal With Nuts And Raisins Recipes

Steps:

• In a medium sized saucepan, combine the rice, milk, margarine, and salt. Add the raisins too, if you're using them. Stir the mixture mover medium heat until it is heated through, and he margarne is melted. Simmer for a minute or two to thicken. Serve immediately, while it is hot.
• Cooked wheat or bulgur may replace the rice, if desired.

Steps:

• Cook the rice as the label directs. Spread out on a baking sheet and let cool completely. Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chervil, basil, parsley, cilantro and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl. Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice. Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper. Top with the reserved pea shoots.
• Photograph by Jonny Valiant

Steps:

• In clean, dry skillet (preferably cast iron) toast brown rice on medium heat. Lower heat if rice starts to smoke.
• Toast rice for about 10 minutes, stirring constantly so that grains do not burn. Rice should turn a medium brown. Set aside to cool slightly.
• In blender fitted with steel blade, or in grain mill or food processor grind browned rice to the consistency of medium coarse cornmeal (grainy but not powdered.).
• The grinding process will have to be done in 3/4 cup portions to allow the rice grains to grind effectively.
• To store: Place ground rice cereal in airtight container or "ziploc" bag. The cereal must be kept either refrigerated or frozen. Brown rice goes rancid quickly if stored in cupboard.
• To prepare hot cereal: (1 serving/thick consistency*).
• In small saucepan with 1 cup of rapidly boiling, salted water gradually add 1/3 cup scant of prepared brown rice cereal using a fork to stir well. *For thinner consistency cereal, either increase amount of water, or reduce amount of cereal. Continue to cook rice on high for about 30 seconds breaking up any lumps. Reduce heat until boiling subsides, cover pan tightly and simmer for 10 minutes.
• Serve with your favorite toppings if desired. Season with salt if necessary. My favorite additions are toasted nuts, raisins and cardamom!

Steps:

• Add the olive oil to a saucepan, and then the onion and garlic. Cook over medium heat, stirring, until wilted. Add the rice, raisins and the pine nuts.
• Add the water, salt and pepper. Bring to a boil, stirring; cover, and simmer for exactly 17 minutes.
• Add the butter, stir to fluff the rice, and blend well.