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So, I'm still on my kick about how to make the most of what is in your pantry. There are so many different dried goods out there–rice, for one. No one knows exactly, but they say there are over 140,000 varieties of rice worldwide. I wanted to share four different varieties that I've recently discovered and fallen in love with.

FORBIDDEN

Facts: High in antioxidants, in China, this rice is known as "longevity rice". It has a roasted nutty flavor and adds great color to a dish. Perfect with salmon dishes or grilled veggies.

How: Rinse. For every 1 cup of rice, 1 1/34 cups of liquid. Cover, reduce heat, and simmer for 30 minutes. Let stand covered for a few minutes.

JADE PEARL

Facts: Made from white pearled rice, infused with bamboo extract! So beautiful. Sadly, the green color fades a bit when it is cooked but it still has a lovely tint to it. It has a light flavor and texture. Great paired with a delicate fish dish.

How: Don't rinse! For every 1 cup of rice, 1 1/2 cups of liquid. Cover, reduce heat, and simmer for 20 minutes. Let stand covered for a few minutes. 

BHUTAN RED

Facts: Red rice is a semi-milled brown rice, which means it cooks faster than brown rice. Semi-milled simply means some of the bran is left on, causing the red color. This rice has a stronger flavor, I'd say, and earthy flavor. I like this rice in cold applications–such as a rice salad.

How: Rinse. For every 1 cup of rice, 2 cups of liquid. Cover, reduce heat, and simmer for 50 minutes. Let stand covered for a 10 minutes. 

BROWN CALIFORNIA BASMATI

Facts: This rice is a wonderful choice when you want the fragrant quality of basmati rice but would rather have whole grain. I like leaving basmati rice where lends itself best–to Asian and Indian cuisines.

How: Rinse. For every 1 cup of rice, 2 cups of liquid. Cover, reduce heat, and simmer for 50 minutes. Let stand covered for a 10 minutes.

 

RICE TIPS

– Every time I mention using "liquid", of course this can be water. However! I swear by cooking my rice in vegetable stock. Even if you split half water, half stock.

– Always season your liquid! The cooking process (similar to pasta) for rice is when it gets all its flavor. Depending on the flavor profile of your dish, spice your liquid accordingly. For example, rice for Mexican dishes, I add corriander to the pot. For Indian dishes, I add tumeric. You get the picture! At the least, add salt to your water–just a pinch will do.

– Cook extra! Leftover rice is wonderful to re-purpose. Whether it's for lunch the next day or rice cakes the next night. Especially on those rices that take an hour to cook! Save yourself the time. 

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I keep so many grains, beans, and canned vegetables on hand and am trying to get back in the habit of dreaming up ways to make them into fresh meals with the addition of a few fresh on hand ingredients (herbs, garlic, etc.). This particular dish of Spicy Lentils, is an Indian inspired entrée that is extremely flavorful. Almost as important, it is so healthy–low in fat, high in fiber, and even higher in protein.

Ingredients (serves 4)

lentils:
red lentils, rinsed and soaked for 25 minutes (1 cup)
jalapeño (1, cut in half lengthwise)
fresh ginger (1 inch piece, peeled and minced)
garlic (4 cloves, thinly sliced)
shallots (2 medium sized, diced)
cilantro (1/2 cup or to taste, coarsely chopped) 
water (2 cups)
can of diced tomatoes (16 oz)
spice oil:
canola oil or other high burn point oil (i.e. vegetable) (1 tbsp)
turmeric (1/2 tsp)
cumin seeds (1/2 tsp)
paprika (1/2 tsp)

Directions
Combine all ingredients (under lentil heading only, not spice oil ingredients!) in a medium-sized saucepan. Once the mixture has been brought to a boil, cover and reduce heat to simmer. Cook, stirring occasionally, for 30 minutes. If the lentils are still too chewy, cook for an additional 5 minutes or until tender.

In a small (non-stick!) skillet, heat your oil for about 20 seconds over low heat. Add in cumin seeds. They should immediately start to bubble–this is because all of the oils in the spices are starting to release. After 15 seconds, add in your remaining two spices. Stir and let the oil meld together for no more than 30 seconds. Use your intuition here, you just have to be careful not to let the spices burn.

Pour hot spice oil into lentils and stir in.

Stir in cilantro.

Serve and top with a wee more cilantro, if you are feeling fancy!

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