The bottom recipe uses my favorite bouillon replacement. All the bouillons you find in the store either have MSG or Autolized Yeast Extract which is basically the same thing as MSG. I searched long and hard to find something to replace it. I did try a fresh vegetable bouillon that I made but had to freeze. It was great, but sometimes got lost in the freezer. This one is the best I've found and is quick and easy to make. You only use 1 t. per cup of water and it is easy to store right with my spices. I use it at least three times a week and I know it has wholesome ingredients.
RICE‘N’RYE
How to sprout and low heat:
1 c short grain brown
rice (long-grain is too refined to sprout, and will still be crunchy
after low heating.)
1 c whole rye berries
water to soak and low
heat
1. Mix together grains
and then soak and sprout grain.
2. Low heat grain: Place
grain in a pan and cover with the same volume of water.
3. Bring water to a full
boil (when bubbles recover quickly after stirring), cover
tightly and turn off
heat.
4. Keep pan covered
until it cools to serving temperature, strain off any excess water
and season grain as
desired. Yields about 6 c total.
Note: Recipe may be
doubled, tripled or quadrupled and kept in a tightly sealed container
in the refrigerator for
up to one week. Simply reheat small quantities as needed.
Reheating Instructions:
Bring a scant ¼ inch of water to a simmer in the bottom of a
saucepan. Add grain and
cover tightly. Steam for one minute, then shut off heat and let
sit, covered for 5 more
minutes. Strain off excess water, if any.
Serving suggestions:
This grain combination works great with any vegetable stir-fry or as
an addition to soups.
SEASONED RICE‘N’RYE
2 c prepared Rice ‘N’
Rye combination, at
serving temperature
1-2 T light olive oil
2 t vegetable seasoning
broth powder
1 T dried parsley
1 T dried chives or 2 T
very finely chopped green onion
Stir together all
ingredients until well mixed. Ready to serve.
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