Super Simple Rice Pudding
Ingredients
- 3 cups cooked sprouted brown rice
- 1 1/2 cups organic sugar
- 2 teaspoons vanilla
- 1/2 cup sprouted brown rice flour
- 3 large organic or pastured eggs, lightly beaten
- 1/2 cup organic butter, melted
- 2 1/4 cups whole organic milk, divided
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Instructions
- Preheat oven to 350 degrees F.
- Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
- Add eggs and blend well
- Add butter and 2 cups of milk. Mix well.
- Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
- Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
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Roasted Veggies and Pecans over Sprouted Brown Rice
This recipe is brought to you by our Recipe Contest winner Bradley Robertson of @georges_farmers_market.
Ingredients
- 1 whole butternut squash
- 1 cup Chopped Pecans
- 3 cups green beans
- cooked sprouted brown rice
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Instructions
- Cook TYH Sprouted Brown Rice according to package directions.
- Rinse and cut green beans and butternut squash.
- Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
- Serve over sprouted brown rice. Enjoy!
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Southern Rice Bread
Ingredients
- 1 cup sprouted yellow corn flour
- 1 cup cooked sprouted brown rice
- 1/2 cup sprouted brown rice flour or millet flour
- 3 teaspoons aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/4 cups whole milk, preferably raw or organic
- 1 egg, beaten, preferably pastured
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Instructions
- Preheat oven to 425 degrees.
- Grease an 8" round ceramic cake pan or Pyrex dish; set aside.
- In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt.
- Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes.
- Remove from oven; spread butter liberally on top.
- Cut into wedges and enjoy!
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Orange Rice Salad
Ingredients
- 2 cups cooked sprouted brown rice
- 4 cups whole organic milk
- 3/4 cup organic sugar
- 1 cup heavy organic cream
- 2 large eggs, preferably pastured or organic
- 1 cup chopped fresh or drained canned organic pineapple
- 1 1/2 tablspoons orange zest
- 1 1/2 tablespoons lemon zest
- 1 teaspoon orange or vanilla extract
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Instructions
- Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally.
- Reduce heat to medium-low; simmer, stirring often, 20-25 minutes or until milk is reduced by half and rice is very tender.
- Whisk together cream and eggs.
- Whisk 2 tablespoons hot rice mixture into cream mixture.
- Reduce heat to low; stir cream mixture into remaining rice mixture.
- Cook, stirring constantly, 2 minutes or until mixture begins to thicken.
- Remove from heat. Stir in pineapple and next 3 ingredients.
- Serve hot or cold with desired toppings.
- *Topping Suggestions: navel orange segments, pineapple, toasted coconut, whipped cream, honey and cinnamon.
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Rick’s Rocking Gumbo
Ingredients
Shrimp Stock
- 2 lbs large shrimp, with heads and tails
- 1 medium yellow onion halved
- 2 bay leaves
- 1 tbsp thyme
- 1/4 tsp cayenne (1/8 tsp. for less heat)
- 1 tbsp Old Bay seasoning
- 2 Lemons halved and squeezed (I use 4 tablespoons lemon juice)
- 2 1/2 quarts quarts cold water (I use 1 ½ quarts water and 1 quart chicken stock)
Gumbo
- 1 stick butter (1/2 cup)
- 1/2 cup sprouted wheat flour
- 2 medium yellow onions, chopped
- 2 celery stalks chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, finely chopped
- 1 1lb bag of frozen sliced okra (or fresh)
- 1 tsp teaspoon sea salt (I use 1 ½ teaspoons)
- 1/4-1/2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
- 1/2 tsp Old Bay seasoning
- 1 15oz can diced tomatoes, drained
- 3 bay leaves
- 1 tbsp thyme
- 1 tbsp gumbo file'
- 2 quarts shrimp stock
- 2 lbs peeled raw shrimp
- 1 pint raw oysters
- 2 lbs frozen crawfish tails (I use 8 oz. lump crab meat and 1 ½ lbs.raw grouper, cut into cubes)
- 1 lb smoked sausage, sliced
- 4-6 cups cooked sprouted brown rice
- Lots of chopped green onions and flat-leaf parsley (to sprinkle on top)
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Instructions
To make the shrimp stock
- Peel the shrimp and toss the heads and tails into a large stock pot.
- Refrigerate the peeled shrimp until ready to put into the gumbo.
- Add the onion, bay leaves, thyme, cayenne pepper, Old Bay and lemons (or juice) to pot. Cover with 2 ½ quarts water (or water and stock), allow the liquid to slowly come to a boil, then lower the heat.
- Gently simmer for 45 minutes uncovered, skimming any foam off that rises to the top of pot. Strain the stock into another pot to remove the chunky solids.
- At this point you should have about 2 quarts of broth to use in the gumbo. Cool until needed.
To make the gumbo
- You must start with a roux base, so melt the butter over medium-low heat in a large Dutch oven or other heavy bottomed pot.
- Add flour, stirring constantly with a wooden spoon or whisk, to prevent lumps. Cook the roux until it is the color of walnuts, and smells equally nutty. This should take about 5-7 minutes.
- Add the onions, celery, bell pepper, garlic and okra, and season with salt, cayenne and Old Bay. Mix in the tomatoes, bay leaves and thyme, and cook for about 5 minutes, stirring until the vegetables are soft.
- Pour in the cooled shrimp stock and stir until mixture is well blended.
- Bring the mixture to a boil, add sliced sausage, and reduce heat to simmer for 45 minutes, stirring occasionally, until the gumbo darkens slightly and thickens. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper).
- Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
To serve
- Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
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