Ingredients:

• 1 cup brown rice
• salt and butter to taste
• water to prepare rice
• 1/4 cup sesame seeds
• 1/2 cup grated parmesan cheese

Directions:

1. Prepare brown rice by steam, bake or slurry method.
2. Stir in sesame seeds and cheese.
3. Adjust salt.
4. Serve as side dish or as base for vegetables.

I don’t use butter when I make brown rice but that’s just my personal preference. Adding butter would boost the protein level of this dish if you’re eating the finished rice dish alone.

Day 1 – use as base for vegetables dressed with tamari soy sauce

Day 2 – Rice crust for vegetable pie.

1. Add one beaten egg to cooled rice mixture.
2. Mix thoroughly.
3. Press rice mixture into 9″ pie pan.
4. Bake at 375° for 15 minutes or until crust edge is slightly browned.
5. Fill bottom rice pie shell with layer of cooked vegetables such as spinach or broccoli.
6. Add 1/2 cup shredded cheese (sharp cheddar, swiss, jack, etc)
7. top with thinly sliced tomatoes.
8. Season tomatoes with salt, pepper and oregano.
9. Dribble small amount of olive oil on top of tomato layer.
10. Bake at 350° for 25-30 minutes.
11. Let cool before slicing.

I’m not a dietitian so don’t expect a nutrition breakdown of the recipes. I’m not a home economist either so likewise you won’t be seeing how many portions the recipes provide. in fact, I’m barely even a cook anymore so what you can expect is a lot of ideas pinched from someplace else or copied from magazines and cookbooks.