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Whole, food for thought
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Simple
Whole And Fabulous.. Brown Rice Pilaf 1 tsp. olive oil 2 medium onions, minced 10 oz. mushrooms, sliced ½ tsp. thyme 1 ½ cup brown rice, uncooked 5 ¾ cup boiling organic chicken broth 1 tsp. or to taste ½ tsp black pepper or to taste Preheat over to 350 degrees. Heat oil in a 3 quart oven proof casserole on medium heat. Sauté onions and garlic for 10 minutes, until onions are transparent. Add mushrooms and thyme. Raise heat and sauté mushrooms until liquid evaporates. Add rice and mix until rice turns opaque. Add broth, salt and pepper. Cover casserole tightly and cook in oven for one hour. Check to see if all the liquid is absorbed. Fluff with a fork and serve. Fabulous as a stuffing. Kale with Plum Vinegar 4 cups kale- destemmed and chopped ¼ cup water 1 tsp. olive oil I large leek- thinly sliced Umeboshi Plum Vinegar to taste In a large skillet, sauté the leek in the olive oil for about 5 minutes. Cover the sautéed leek with the kale, add the water, cover the skillet, and lower the heat. Steam the kale for about 4 minutes or until it becomes bright green in color and slightly wilted. Remove from heat and sprinkle with the plum vinegar. Umeboshi vinegar is very salty – sprinkle slowly at first to taste. Add more if you like salty. Toss all together and eat it! Note: If you don’t have Umeboshi on hand, get some. Meantime, you can sprinkle fresh lemon juice, rice vinegar or apple cider vinegar. None compare to the health benefits of Umebosh. After one bottle, you’ll be buying it by case. Susan Powter |
   
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