Good Sunday morning everyone! I hope this week is dawning with wonderful possibilities for you all. I have to admit I am enjoying January. Minus the fact that my little 3 year old twin boys are about to fly the coup, they are so desperate to get outside and run around. To little guys cooped up inside for days and days can spell disaster. We either need this disgusting brown snow to melt away, or we need get hit with another storm to make some sledding fun. I would take either one! Other than that, January is good around here. On to the winner.
The winner of the Make-Ahead Meals for Moms Cookbook is, Kari who commented with a Hilarious Top Ten Reasons she needed this book. Kari, please email me at firstname.lastname@example.org with your address.
Congratulations, and thanks so much to everyone who took the time to sign up to follow her blog and receive her newsletter. She has got some great recipes, and wonderful food storing ideas. Thank you to Jane as well, for offering a book to one of my readers.
I have had several people ask me lately about Brown Rice. So, I thought I would give you all my very simple recipe and instructions. Be careful about replacing white rice, with brown in recipes. It needs more liquid to cook than white rice, so the measurements can get a little bit off.
Tomorrow I’ll be posting a FABULOUS salad, that I actually use brown rice in. I have found Brown Rice to be more filling than white. I don’t make it exclusively, but use it to add a little variation on the standard white rice….and it does seem to help me loose weight faster than if I just eat white rice. I’m a firm believer in eating nutrient dense foods. My body really seems to jump at the chance to put all of those great vitamins, and nutrients to use. And just between you and me, my body needs all the jump-up-and-go-gettum it can get.
Time: 45-60 minutes
Yield: about 6 servings
Recipe from Jamie Cooks It Up!
2 C brown rice
5 C water
1 bullion cube
1. Place the rice, water and bullion cube in a medium sized sauce pan. Bring to a boil.
2. Give it a couple of stirs to incorporate the bullion cube. Cover and reduce the heat to medium low.
3. Let it cook for 45-60 minutes. After 45 minutes, take the lid off and taste the rice. If it’s still crunchy keep on cooking.