Recipes for Grains and Vegetables

The value of Brown Rice: According to Cornell University’s Consumer News; rice products are hypoallergenic and easily digestible, cholesterol free, and a good source of protein low in calories and sodium. The nutrients are concentrated in the bran layers of the rice kernel, brown rice contains rich nutrients. Studies have shown that rice bran lowers total cholesterol.

-Brown Rice Stir Fry (Submitted by Jean Reiss)

Materials:
1 cup of California Brown Rice
1 Bunch of green onion (4-5 stalks)
2 tomatos
2 carrots
2 stalks of celery
1 cup of green peas
1 cup of corn kernels
2 tablespoon light vegetable oil or olive oil
2 tablespoon sesame oil
1 teaspoon salt (bland) or more for stronger taste
1 teaspoon all spice or onion salt
Dash of soy sauce or barbecue sauce (optional)

Cooking Instructions:
-Wash and rinse brown rice, soak brown rice for one hour (it tastes tender after soaking) and cook according to package instruction. Set aside.

-Wash vegetables, cut carrots, celery, onion, tomatoes into small cube size, set aside.
-In a large size skillet, add oil in medium heat, stir in onion first, let it turn soft, then add the rest of the vegetables, salt, spice, cook covered for 5-10 minutes.
-Add cooked brown rice into the skillet with sesame oil, soy sauce and mix evenly for 2-5 minutes.

-Persian Style Rice (Submitted by Faye Safiyad)

Material:
1 cup Basmati or Elephant Rice per person
1 tablespoon salt
Olive oil or margarine
1/2 teaspoon saffron

Cooking Instructions:
-Wash rice with warm water, 2-3 times
-Cover rice and leave in water and add 1 tablespoon of salt
-Boil 2 quarts of water in a medium size pot.
-Add some salt to the boiling water, then add rinsed rice to the boiling water. Stir occasionally, let it boil or when rice double in size.
-Drain the water with a strainer, add a cup of cold water to wash out the extra salt from the rice.
-Add 2 tablespoon of olive or any kind of vegetable oil with 1 tablespoon of water in the empty pot, heat it on the stove, add the drained rice, cover with a lid for 10 minutes with medium heat, 20 minutes low heat.
-Add warm water to the saffron powder, mix it, then add to the top of the rice. Serve on the plate.

-Steamed Seaweed roll (Submitted by Jean Reiss)

Material:
1 bunch of dried wide seaweed
1 bunch of green onion, chopped
1 cup of brown rice or any kind of rice
1 cup of sweet corn kernels
1 cup of peas
1 cup of refried beans
Spices: salt, pepper, sesame oil

Cooking instruction:
Presoak and clean the seaweed in a bowl of water for one hour.
In a medium size bowl, combine rice, cornkernels, peas, refried beans, onion, spices and sesame oil.
Spread the seaweed, open and fill the seaweed with the mixed ingredients.
Steam for 20-30 minutes, cool and cut into 3- 4 inch serving length.

-Steamed Mushroom filled with assorted cheese (Submitted by Jean Reiss)

Materials:
1 package of medium to large size whole mushrooms
Shredded mixed cheese or any choice of shredded cheese
Salt, pepper

Cooking instruction:
Clean the mushrooms, remove the stems.
Fill the center of the mushrooms with the assorted cheese.
Place them inside the steamer lined with cheese cloth.
Steam for 15 minutes.
Sprinkle with salt and pepper.

-Mashed Yam (Submitted by Dan Reiss)

Materials:
2 large size yams
1 stick of margarine
Milk, salt, pepper

Cooking instruction:
Skin the yam, cut into 1 inch thickness, boil them till tender. Drain the liquid.
Place the cooked yam in a large mixing bowl, add the rest of the ingredients, mash and add milk to blend to a soft consistency.

-Eggplant, Squash and Yam Casserole (Submitted by Jean Reiss)

Ingredients:
1 medium size eggplant
2 small yellow squash
1 small yam
1 large size onion
2 medium size tomatoes
1 package of 6 oz. cut white mushroom
1 package of 6 oz. shredded mozzarella cheese
1 tablespoon vegetable oil

Sauce:
1 can of 6 oz. tomato sauce
1/2 tsp. salt
6 cloves of garlic,
2 tablespoons buckwheat flour or all purpose flour
2 tablespoons water

Cooking instruction:
Clean eggplant, yellow squash, yam (peel), onion, and cut them in quarter inch slices lengthwise.
Lightly grill the onions, eggplant, squash, and yam in vegetable oil, 2-3 minutes per side.
Cut tomatoes in quarter inch rounds.
Crush and cut garlic into small chunks.
Prepare sauce: Use the same pan, sauté the garlic in 1 tablespoon vegetable oil for a few minutes and pour the 6 oz. tomato sauce into the pan. Add ½ tsp. salt, 2 tablespoons buckwheat flour and 2 tablespoons water. Stir for a few minutes to blend all the ingredients.

Arrange the onion at the bottom layer of a 13” x 9” x 3” casserole dish. Layer half of the eggplant as the second layer, yellow squash as the third layer, yam as the fourth layer, mushroom as the fifth layer, tomato as the sixth layer, and the remaining of the eggplant as the top layer. Pour the mixed tomato sauce into the casserole dish. Cover all areas and sprinkle mozzarella cheese on top. Bake in the pre-heated oven at 375 F for 40 to 45 minutes. Turn off heat. Let it stand in the oven for 10-15 minutes before removing.

-Ratatouille (Submitted by June Martin)
Medium size eggplant
Zucchini, three small
Large onion
Green pepper, one
Large can tomatoes
Olive oil
Garlic, salt, pepper
1. Saute onion in olive oil.
2. Cut eggplant into cubes, slice zucchini into half inch slices.
3. Chop pepper into small slices.
4. Combine the above in a large pot.
5. Cook on top of stove.
6. Add canned tomatoes.
7. Add garlic, salt, pepper
8. Cook approximately 45 min.
9. Serves 4-6.

-Vegetable Croquettes (Submitted by Jean Reiss)

Materials:
1 medium size onion
2 Carrots
2 zucchini
1 cup corn kernel
1 cup chopped spinach
1 cup bean sprouts
2 teaspoons salt
1 teaspoons pepper
2 tablespoon corn starch or potato starch
2 tablespoon vegetable oil

Sauce:
3 tablespoon tomato sauce or ketchup
2 tablespoon sesame oil
1 tablespoon vinegar
1 tablespoon brown sugar or honey (optional)

In a small sauce pan, add all the ingredients and mix evenly cooking over medium heat. Stir till it starts to boil and let simmer for 2-3 minutes. Serve hot or cold.

Cooking instructions:

-Grate the carrots, zucchinis and onion using either a food processor or a manual grater.
-In a medium size mixing bowl, add the grated carrots, zuchini, corn, spinach, bean sprout, corn starch salt and pepper. Mix evenly and shape into balls.
-In a medium size frying pan, heat the oil, use a spatula carefully place the vegetable balls in the pan and allow enough space in between. Slightly flatten them with a spatula and fry them till golden brown, then turn over and fry them till golden brown.
-Remove the golden brown vegetable croquettes from the frying pan to a large plate lined with absorbing paper toweling.
- Serve with the sauce or any favorite salad dressing.

-Quick Party Salad (Submitted by Jean Reiss)

Ingredients:

1 tomato
1 cucumber
2 stalks celery
2 tomatoes
1 avocado
1 apple
1 cup raisins
1/2 head of iceberg lettuce or 1 bunch of romaine lettuce
1 pkg of alfafa sprouts
1 pkg crispy Chinese noodles(8 oz)

-Sesame oil and vinegar Dressing:
2/3 cup sesame oil
1/3 cup of vinegar
1 teaspoon salt
1 teaspoon pepper
Dash of sugar
Dash of onion salt
Dash of garlic salt
Mix all the ingredients in a blender or medium mixing bowl.
Alternatively: Oriental Sesame Dressing is also good to use.

Cooking Instruction:

Clean all the vegetables appropriately and slice them into thin slices (or using an electric food processor). Add all the ingredients in a large size salad bowl, except the Chinese crispy noodles. Mix evenly. Toss the crispy Chinese noodles just before serving.
Serve with the sesame oil and vinegar dressing.

-Vegetable Quiche (Submitted by Jean Reiss)

Materials for two quiches:
1 zucchini
1 cup corn kernels
1 cup sliced mushrooms
6 eggs
1 cup shredded cheese of choice
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 pkg 9” frozen pie crust contains 2 crusts

Cooking instructions:
-Remove a 9” pie crust from the package, separate the two crusts.
-Arrange sliced mushroom, corn kernel, sliced zucchini and shredded cheese inside the pie crust; fill evenly among the two crusts.
-In a medium size mixing bowl, beat the eggs, add heavy cream, salt, pepper and mix evenly.
-Pour over the pre-filled pie crusts, let it flow evenly.
-Bake them in 350 degree oven for 45 minutes to one hour or when a fork inserted in the middle comes out clean.