Cooking Lessons for Dad

Cooking Lessons for Beginners

Oven-Cooked Brown Rice

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Yield: 4 servings

Oven-Cooked Brown Rice

Ingredients

  • 3/4 cup long grain brown rice
  • 1 1/2 cup boiling water
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In a 1 quart casserole or baking dish combine boiling water, rice, and salt.
  3. Cover with foil.
  4. Bake 35 minutes or until rice is tender and liquid is absorbed.
  5. Fluff with a fork and serve.

Notes

You could also make a rice pilaf in the oven. You can replace the water with a flavored broth.

© Karen Breyer

 

Tahini Dressing

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Yield: 8 servings

Tahini Dressing

Ingredients

  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame tahini
  • 2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt

Instructions

  1. Mix ingredients in a blender. Chill until ready to serve.

Notes

Adjust seasonings to taste.

This dressing is used in the Quinoa Salad recipe found at Cookinglessonsfordad.com. Make this dressing within 24 hours of preparing the Quinoa Salad.

© Karen Breyer

 

Stove-top Long Grain Brown Rice

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Yield: About 3 cups

Stove-top Long Grain Brown Rice

Ingredients

  • 1 cup long grain brown rice
  • 1/4 - 1/2 teaspoon salt (or to taste)
  • 2 3/4 cup water

Instructions

  1. Add rice and water to a medium-sized saucepan.
  2. Turn heat on high and bring to a boil.
  3. Reduce heat to a simmer. Cover with a tight-fitting lid.
  4. Simmer for 45-50 minutes.
  5. DO NOT lift the lid while cooking.
  6. When finished, remove from heat, fluff with a fork, add salt and serve.

Notes

May add 1 tablespoon butter or oil to the pan when adding the salt if desired. It is healthiest to leave it out.

1 cup of uncooked rice makes 3 cups of cooked rice.

© Karen Breyer

 

Quinoa Salad

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Yield: 8 servings

Quinoa Salad

Ingredients

  • 4 cups quinoa, cooked
  • 1 cup bell pepper, diced (mixed colors; green, red, orange, or yellow)
  • 2 green onions, sliced
  • 2-3 stalks celery, sliced
  • 1/2 cup nuts, toasted (sliced almonds, cashews, or pine nuts)
  • 1 cup tahini dressing (see recipe on Cookinglessonsfordad.com)

Instructions

  1. Prepare tahini dressing and toast nuts ahead of time (see recipes). Rinse and chop vegetables. Mix ingredients together in a bowl.
  2. Chill mixture and serve. (You may want to top with additional toasted nuts for garnish).

Notes

You may replace the quinoa with couscous if desired.

You can find the recipes for toasted nuts, tahini dressing, quinoa and couscous on Cookinglessonsfordad.com.

You could serve this salad immediately after preparing but it is better after it chills for a while.

© Karen Breyer

 

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