Delish brown rice recipes

As I continue my plan to eat healthier, I'm blogging on different recipes using Doña Maria's brown rice. Eating healthy can be fun since you can experiment using different ingredients for your dishes. Your food doesn't have to be so bland, you're bored to death from chewing it. It can have flavor that titillates your taste buds.

Since I wasn't able to devour sushi in China during a recent trip, here's a recipe which I can definitely do at home. If you decide to host a dinner or cocktail party, you can add this to your menu. 

SUSHI BROWN RICE

Ingredients

3 cups                   Doña Maria Miponica brown rice

6 cups                   Water

1/3 cup                 Rice wine vinegar

3 Tbsp.                  Granulated sugar

1 dash                   Salt

 

For the filling

2 pcs.                  Avocado, thinly sliced

5 pcs.                  Kani, thinly sliced

1 pc.                   Carrot, shredded

250g                   Cream cheese, sliced horizontally

100g                   Romaine lettuce

1 sheet                Seaweed

 

Procedures

1. To make the sushi rice, use a rice cooker
2. To make the sushi sauce, mix the pure rice vinegar, granulated sugar and coarse table salt into a small mixing bowl and blend together well
3. Add the contents of the mixing bowl in a small skillet and heat until the sugar is completely melted on a low heat
4. Remove from heat and let it cool at room temperature
5. Once the rice is done, spread it out on a plate and drizzle the vinegar liquid onto the rice folding it very gingerly, try not to smash the rice down

If you're not a fan of sushi, why not make a Seafood Congee instead?  Fresh seafoods with brown rice is delicious.  Here's a recipe on how to make one at home.

SEAFOOD CONGEE BROWN RICE

 Good for six persons

500g                Uncooked Doña Maria Miponica Brown Rice

1L                    Water

500ml              Seafood stock

60ml                Olive oil

30ml                Sesame oil

60ml                Fresh lemon juice

60g                  Ginger, chopped

60g                  Carrots, diced

60g                  Red bell pepper, diced

120g                Shitake mushrooms

50g                  Bamboo shoots, sliced

30g                  Spring onions, chopped

50g                  Shrimps, deveined and peeled

50g                  Fish fillet

50g                  Scallops, shelled

50g                  Chinese fish balls, cut into half

396g                Soft tofu, diced

garnish             Coriander sprigs

pinch                Salt and pepper

 

PROCEDURES

1. In a saucepan, sauté ginger, onion, carrots, red bell pepper, shitake mushrooms and garlic with olive oil and sesame oil. Set aside.
2. On a separate stockpot, stir in chicken stock and water. Let it boil for 15 minutes.
3. Blanch shrimps, scallops and Chinese fish balls in the stock and rinse in cold water to preserve its texture and color. Set aside.
4. Using a strainer, blanch the shrimps’ head and skin until cooked. Set aside.
5. Add Doña Maria Miponica Brown Rice. Gently stir to incorporate. The amount of liquid may vary depending on how thin you want the soup to be.
6. Cover and let it boil for another 45 minutes or until the brown rice is cooked. Be sure to stir consistently to prevent sticking to the bottom.
7. Stir in again the shrimps, scallops, fish and Chinese balls. Let it simmer for another 2 minutes.
8. Stir in tofu.
9. Add fresh lemon juice, salt and pepper to taste.
10. Serve immediately
11.  Garnish with coriander and lemon wedges on the side.

 

 Recipes developed by Chef Sarah Mei (Doña Maria Centre for Culinary Excellence)