Gluten Free
Boiled Brown Rice
Brown rice (short or long grain) is a staple for many people who eat natural foods. Simple to prepare and complementary to most beans and vegetables, brown rice provides a foundation for building meals. Soaking is recommended before cooking brown rice. If there is no time to soak, roast first. Roasting inactivates the enzyme inhibitors, boosts flavor, and produces a light and fluffy dish.
Ingredients:
- 2 cups brown rice
- 4 cups water
- ⅛ tsp sea salt
Procedure – Wash and drain brown rice. Soak 4 to 8 hours. Add sea salt after soaking. Cover. Bring to a boil. Simmer over low heat for 1 hour, using a heat diffuser if needed.
Yield: 6 cups for short rice, 6½ cups for long rice
Source: Ohsawa Macrobiotics
Split Pea Soup
Ingredients:
- 2 cups split peas, boiled in 6 cups water
- 4 or more cups additional water
- 1 large onion, minced, 2 cups
- 2 medium celery stalks, quarter rounds, 1½ cups
- 2 medium carrots, thin quarter rounds, 1½ cups
- ½ tsp sea salt
- 5 tsp soy sauce, optional
Procedure – Boil split peas for 1 hour in 6 cups water until soft. Using the same pot, add the additional water. Mix with beans so water is at the bottom of the pot. Add vegetables. Sprinkle sea salt on top. Cover and bring to a boil. Simmer 30 minutes over low heat, using a heat diffuser if needed. Add soy sauce if used.
Yield: 10 cups
Source: Ohsawa Macrobiotics
Kitchari
Traditional Indian food for soothing diets. Nutritious and easily digested, Kitchari is simply rice and dahl cooked so thoroughly together that they make a creamy stew. This makes a good soup for an evening supper or a light meal while fasting. Total cooking time about 1 1/2 hours.
Ingredients:
- 1/4 cup mung lentils, cleaned and washed
- 1 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon Vata Churna
- 1/4 cup rice
- 2 tablespoons ghee
- 1 1/4 cup water
- 1/4 teaspoon saffron (optional)
- 1 tablespoon ghee
- 1 teaspoon cumin
- 1 teaspoon mustard seeds
Bring water to a boil in a 2 quart pan. Add lentils, salt, and Churna. Cover and bring back to a boil, then reduce heat to ver low and simmer for about an hour.
Add rice, ghee, water, and saffron. Increase heat and bring to boil again. Then reduce to low and simmer for half an hour. Stir frequently to avoid sticking and add more water if it becomes too thick. Khichari should have the consistency of thick gravy. When ready to serve heat ghee in small pan with spices. When mustard seeds start to pop stir spices into Khichari and serve.
Serves 2 or 3
Source: The Ayurveda Cookbook
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