One of my main time-saving strategies in the kitchen is to make enough grain for three meals. We eat it freshly cooked for dinner the first day, in something new for lunch or dinner on the second day and then as a morning porridge the third morning. I try not to eat grain that’s more than four days old because it loses vitality over time. The same goes for legumes.
This same concept of cooking enough grain for three meals works for other grains as well, particularly millet and polenta.
Brown rice cooked with a little sea salt is considered to be one of the most balanced (and balancing) dishes, so it often shows up in a meal once a day or at least five times a week. Energetically it is a bit gathering and helps guide us and set direction in our lives.
All of these ideas will work for pressure cooked brown rice. Many will work for boiled brown rice, but some, like nori rolls and rice balls, need the dense sticky quality you get from pressure cooking. Many of the recipes will work for pressure cooked rice/bean combinations as well.
Ideas for Leftover Pressure Cooked Brown Rice
2. Rice Balls: covered with nori, with pumpkin seeds
3. Fried Rice: First, saute some vegetables in a skillet. When the vegetables are almost done cooking, add rice on top and sprinkle on a little shoyu/tamari mixed with a few tablespoons of water. Put a lid on it, heat through and stir. Remove from heat and mix in some toasted seeds or nuts and a little brown rice vinegar. This Brussel Sprout Fried Rice looks awesome.
4. Rice Pudding: Simple Rice Pudding with Cinnamon, Carrot and Currant Rice Pudding
5. Rice and Bean Patties: Try the Brown Rice and Pinto Bean Patties.
6. Add to Soup: You can substitute the rice for millet in Millet with Sweet Vegetable Soup. Or add to almost any soup. You can also use it to thicken a creamy pureed soup.
7. Morning Porridge, Sweet or Savory: Check out Breakfast Porridge – 4 Ways.
8. Rice Kayu Bread from Wholly Macro.
9. Collard Green Burrito: Add some of that rice in there along with a bean spread and avocado or salad mix. Add a little drizzle of dressing or salsa. Yum.
10. Stuffed Acorn Squash: Cut the squash in half, remove seeds and lay cut side down in a dish with 1/2″ water. Bake at 350° until almost soft. Remove from oven and fill with a spontaneous rice filling. Try rice, olive oil, balsamic vinegar, lemon, sea salt, shredded brussel sprouts, fruit sweetened cranberries and pumpkin seeds. After filling, drizzle with a little more olive oil. Cover and put back in oven until heated through, about 20 minutes.
What are your favorite ways to use leftover brown rice?