Healthy Rice Recipe

Healthy RiceRecipes

Simple Short-Grain wwBwr.onwhnf.cRoicme .my

Ingredients 1 cup NHF Short Grain Brown Rice 2 cups water or vegetable broth, canned or homemade 2 tablespoons unsalted butter 1 (2-inch) strip lemon or orange zest Kosher salt yPreparation .nhf.com.m• Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. • Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. • Please don’t lift the lid to give a peek or stir or the rice will not cook evenly. w• w• Fluff with a fork and serve. Over medium-high heat, let the water Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. w• steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork. Cook’s Note Zip up this basic brown rice with one of these easy variations: Add a handful of raisin or apricots to the rice with the water. • While rice is rests, mix a 10-ounce package of frozen vegetables with 2 tablespoons of water and a 2-inch strip of orange zest in a saucepan.

Simple Short-Grain Brown Rice www.nhf.com.my

Ingredients 2 cups organic NHF Brown Rice 4 tbsp organic canola oil 2 organic eggs 1 medium organic yellow onion 1 cup organic frozen green peas 2 tbsp NHF Organic Soy Sauce 1 tbsp organic dark sesame oil 2 tbsp fresh organic cilantro .myPreparation .nhf.com• Fluff and spread the cooked NHF Brown Rice on a baking sheet and let it dry out for a half an hour. • Heat 1 tablespoon oil in a large skillet for 15 seconds, add the eggs, and scramble them. Remove and set aside. w• w• • Heat the remaining 3 tablespoons oil in a large skillet and cook the onions until they begin to brown. w• Add the peas, NHF Soy Sauce, sesame oil, and cooked rice. Cook on medium heat, turning the rice mixture over from time to time (allow it to brown before turning), about 10 minutes. Stir in scrambled eggs and cook until heated through. Sprinkle with fresh cilantro and serve hot.

wSInigmrwedipeBwntlrse.onwShhnfo.crRtoi-cmGer.aminy 1/4 cup NHF Olive Oil 1 medium onion diced 1 large bell pepper diced 2 garlic cloves minced 1 tsp. ground cumin 1/4 tsp. red pepper flakes or to taste 14.5 oz. 1 can diced tomatoes 2 cups NHF Natural Brown Rice 4 cups vegetable broth 16 oz. 1 can NHF Black Beans, rinsed 1/4 cup cilantro chopped

Preparation • In a large, heavy-bottomed pot or skillet, sauté the onion in NHF Olive Oil for about 3-5 minutes. • Add the bell pepper and cook for another 3-4 minutes. • Add the garlic, cumin, and red pepper flakes. Cook for a minute. • Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes. • • y• At this point, add the NHF Natural Brown Rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through. .nhf.com.m• Stir in the NHF Black Beans and cilantro. Let it rest for 5 minutes. Serve. • NOTES * Cooking time may vary depending on the kind of rice used. Follow the instructions on the rice package to get an wwwaccurate cooking time.

.nhf.com.myVegan Tofu Pumpkin Curry Rice wIngredients w1 1/2 tablespoon NHF Olive Oil w1/2 red onion, chopped 1 yellow bell pepper, chopped 3 cloves garlic, minced 3 teaspoon minced/grated ginger 3 tablespoons red curry paste 1 (14 oz) can coconut milk 1 cup water or veggie broth 1 tablespoon coconut sugar 1 teaspoon NHF Fine Salt 1/4 teaspoon pepper 2 cups peeled and chopped pumpkin

Ingredients 16 oz extra firm tofu, drained, pressed and chopped into bite size chunks 5 oz baby greens or baby spinach fresh basil, limes and cashews, for serving white, brown or cauliflower rice, for serving y• • Preparation .mfragrant, about 3 minutes. Heat the NHF Olive Oil in a large, deep skillet over medium heat. Add onion, bell pepper, ginger and garlic and cook, stirring, until .nhf.com• Stir in the curry paste and tofu, toss and sauté for another 2 minutes. • Add the pumpkin, coconut milk, water, sugar, NHF Fine Salt, and pepper and stir to combine. w• • Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked through, about 15 minutes. w• Remove from the heat and stir in the lime juice. Stir in the baby greens and cook until they’ve just wilted, 1 to 2 minutes. w• Serve warm, over rice. Category: Lunch/Dinner Method: Stovetop Cuisine: Thailand

Organic wwwR.incehfP.ciloamf .my

Ingredients 1 cup organic NHF basmati rice 2 cups homemade chicken or vegetable stock 2 tbsp grass fed butter 1 small sweet onion, finely chopped 2 cups thinly sliced carrots 1/4 tsp NHF fine sea salt (French) 1/3 cup chopped celery leaves 1/2 tsp dried thyme .myPreparation .nhf.com• • Preheat a large skillet that has a lid over medium heat. Add butter, onions, carrots and celery leaves and sauté for 4 minutes or until the onions start to get soft. • Push the onion mixture to the side of the pan and add rice and sauté stirring frequently until the rice starts to turn a little w• wplace the lid on and simmer for 15 minutes. brown, about 3 minutes. w• Add stock, salt and thyme to the hot pan, stir and bring to a boil. Once you have reached a boil, turn down to a slight simmer and After 15 minutes remove rice from heat and let sit for 10 more minutes. • Remove lid and fluff with fork. • Serve immediately

wwCwAocn.nodnhBuf.etcaRonimsce.my Ingredients 1 bay leaf 1 can NHF black beans 3 scallions 1 scotch bonnet or habanero chili 1 large sprig thyme, fresh 1 yellow onion, small Pasta & Grains 1 cup NHF brown rice or basmati rice

Ingredients Baking & Spices 1/4 tsp Allspice 1 black pepper, freshly ground 1 tsp NHF Fine Salt Oils & Vinegars 2 tsp NHF Coconut oil or NHF vegetable oil Liquids 1/2 cup Water .myOther 1 cup canned coconut milk, shaken or stirred well (full fat is .nhf.combest but low-fat also works) Preparation • • ww• Heat oil in a small-medium saucepan over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the allspice, thyme and bay leaf, then stir until fragrant, about 30 seconds to a minute. w• Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. • Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. • Bring the mixture up to a boil, then cover and turn the heat all the way down to low. Set a timer for 10 minutes. • After 10 minutes, turn off the heat and let the pot sit, undisturbed, for another 10 minutes. • Remove the lid, then fish out the bay leaf, thyme sprig and Scotch Bonnet (leave in for more heat) and discard. • Fluff the rice and beans with a fork, then sprinkle with scallions. Serve immediately.

wBwClaiwlcak.nnBthreofa.-cnLoiRmmice.me y Ingredients 2 cups chicken broth or vegetable broth 1 cup Jasmine rice , uncooked, or use any rice that says on the package that it takes 15 minutes to cook it 1/4 teaspoon NHF Himalaya rock salt 4 garlic cloves , minced 2 tablespoons lime juice , freshly squeezed (use one 1 tablespoon first, before adding another) 15 oz NHF black beans , rinsed, drained, from the can 1/2 cup fresh cilantro chopped

Preparation • Use large, deep skillet or a large sauce pan. • Add chicken broth, uncooked rice, • 1/4 teaspoon salt and minced garlic to the skillet (or pan). Bring to boil. Mix everything well. Reduce the heat to low boil simmer. • Cover the skillet with the lid. • Simmer for 15-20 minutes, covered, until the rice is cooked y• through. Remove the skillet from heat. .m• Mix in 1 tablespoon of freshly squeezed lime juice, black beans (rinsed and drained), and fresh cilantro into the cooked rice. .nhf.comtablespoon first). Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of extra • Note: I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoon instead of 2 wwwthat I used.

Turmeric Rice www.nhf.com.my

Ingredients 1 tablespoon butter 1 tablespoon NHF Olive Oil 1/4 cup onion finely diced 4 cloves garlic minced 1 cup NHF Japanese Calrose Rice rinsed 1 and 1/2 cups chicken broth low sodium 1 bay leaf dried salt to taste pepper to taste 1 and 1/2 teaspoon NHF Turmeric Powder .my• Preparation Rinse rice until water runs clear, drain. In a medium saucepan over medium heat, add olive oil and butter. .nhf.com• When butter is melted, add onion and garlic, saute until softened. Add rice and turmeric. Stir until combined. • Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil. Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed. www• Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and serve.

.nhf.com.myMiddle Eastern Roasted Vegetable wwIngredients w2 cups white basmati rice 16 oz eggplant, sliced into 1-inch cubes 2 whole carrots, scrubbed and diced into small pieces 1 3/4 cups chickpeas, cooked or canned and drained 1 1/2 tsp salt, divided 2 1/2 tsp turmeric 1/2 tsp cumin 1/8 tsp black pepper 1/8 tsp cayenne pepper 1/2 cup cilantro, chopped (parsley can be subbed) 1/4 cup pine nuts (optional - if nut allergic omit) 6 tbsp olive oil, divided

Preparation • Rinse and sort the rice for a minute in the colander with cold water. Pour the rice into a medium mixing bowl and cover it with 2 inches of cold water. Let the rice soak for at least 30 minutes, up to 3 hours. • Middle Eastern Roasted Vegetable Rice - A fancy, fabulous vegan entree or side dish.Place a rack in the middle of your oven and heat oven to 425 degrees F. Spray baking sheet with nonstick ysalt, and use clean hands to toss the vegetables, coating them cooking oil spray or brush lightly with olive oil. Spread out the eggplant cubes and diced carrots out on the baking sheet. .mlightly. Drizzle evenly with 2 tbsp olive oil, sprinkle with 1/2 tsp of .nhf.com• Middle Eastern Roasted Vegetable Rice - A fancy, fabulous vegan entree or side dish.Roast for 10 minutes. Stir the vegetables with a wooden spoon, then continue to roast for 15-20 minutes longer until the vegetables are tender and some pieces are ww• caramelizing. Remove from oven and allow to cool. • Middle Eastern Roasted Vegetable Rice - A fancy, fabulous vegan entree or side dish. wRice - A fancy, fabulous vegan entree or side dish. Drain the rice in a colander and rinse again with cold water, shake out the excess water.Middle Eastern Roasted Vegetable • Bring 2 cups of water to a boil in a 5 quart pot. Pour in the rice and 1 tsp salt. Stir. Bring the water back to a boil. Let the mixture simmer uncovered on medium for 5-8 minutes, or until water fully absorbs. Stir the rice periodically during cooking, and make sure you’re careful not to cook too long or your rice will begin to stick to the pot. • Middle Eastern Roasted Vegetable Rice - A fancy, fabulous vegan entree or side dish.

Vegetable Fried Mill.emt yIngredients .nhf.com3 eggs 2 cups NHF millet, cooked 1-2 carrots, chopped 1 onion, chopped 3 garlic cloves, chopped w ½ cup frozen peas w 3 tbsp NHF olive oil 3 tbsp NHF soy sauce, w natural ½ cup chopped bok choy / you can also add cabbage or broccoli instead Optional: other vegetables, Asian chili sauce

Preparation • If you don’t have cooked millet, cook millet according to package instructions. The millet should be fluffy, not mushy. • While cooking the millet/ before starting chop all vegetables – start in this order: onion, garlic, if you have – broccoli or cabbage, carrot, bok choy, pepper - because you’ll be putting these vegetables in this order, you need to have them ready. Once millet is cooked you can start with the fun part: In a large non-stick skillet with a lid, scramble the eggs at medium-high •y• When eggs are ready, add onion and garlic and stir well together. .mAdd peas and millet, stir again. Add 1 tbps olive oil and 2 tbsp heat with some olive oil. .nhf.com• soy sauce. Also if you have cabbage – now’s the time to toss it. Stir well and taste. Do you need salt? If the answer is yes, add 1 more Tbsp. soy sauce in the next step. • Add broccoli, carrot, bock choy and stir everything well, turn off heat and stir for a few more minutes. Then you’re ready! Taste wwwsauce, if you’d want something spicier. and add salt or pepper if you need. Serve with some Asian chilli

Simple Egg wwFwri.nedhf.Rciocme .my

Ingredients 1 cup water 1 cup NHF Pearl Rice 2 tbsp NHF soy sauce ideally low-sodium 1 tbsp vegetable oil 1 cup vegetables fresh or frozen, type of your choice 1 large egg 1 tbsp garlic minced 1 pinch NHF Himalaya salt to taste 1 pinch black pepper to taste .myPreparation .nhf.com• In a small saucepan over medium heat, bring water and soy sauce to a boil. When water bubbles, pour in uncooked rice and let stand, covered, for 5 minutes (per package directions). wfor 3-5 minutes or until garlic begins to turn golden brown. • While rice finishes, heat vegetable oil in a skillet over medium heat. Add garlic, vegetables, and salt and pepper to taste. Sauté wand garlic. When egg is cooked (roughly 2-3 minutes), pour the wfinished rice in the frying pan. • Crack egg directly into skillet and scramble with vegetables • Stir rice with egg, vegetables, and garlic until any excess water from the rice evaporates, about 2-3 minutes. • Serve immediately.

Turmeric rice www.nhf.com.my

Ingredients 1 tablespoon butter 1 tablespoon NHF olive oil 1/4 cup onion finely diced 4 cloves garlic minced 1 cup NHF Natural Soft Brown Rice rinsed 1 and 1/2 cups chicken broth low sodium 1 bay leaf dried NHF Himalaya salt to taste yNHF pepper to taste 1 and 1/2 teaspoon NHF turmeric .nhf.com.mPreparation • w• Rinse rice until water runs clear, drain. In a medium saucepan over medium heat, add NHF olive oil and butter. ww• When butter is melted, add onion and garlic, saute until softened. • Add rice and turmeric. Stir until combined. • Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil. • Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and serve.

www.nhf.com.my Cilantro Lime Brown Rice

Ingredients 2 cup NHF Brown Rice 2.5 cup Broth or Water 1 tsp NHF Himalaya Salt adjust to taste 1 tbsp NHF Olive Oil 1/2 cup Cilantro finely chopped 3 tsp Lime juice fresh 1 Lime zest yPreparation .m• .nhf.com• Rinse the NHF brown rice and add it to the instant pot. Add water (or broth), NHF Olive Oil and NHF Himalaya Salt to the Instant Pot. Close lid with vent in sealing position. • Cook on Manual High Pressure for 22 minutes. When the instant pot beeps, let the pressure release naturally for 10 minutes, www• then manually release the pressure. Add the fresh lime juice, zest and cilantro into the rice. Gently mix the rice and serve. Direction For White Rice: • Follow the above steps, change pressure cooking time to 4 minutes at high pressure. F• or Stovetop: • Follow package instructions to cook rice on the stovetop or in a rice cooker. Then follow the steps to add the lime juice, zest and cilantro to the rice.

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Ingredients 2 tbs Butter 1 tsp NHF Olive Oil 2 cup Uncooked NHF Thailand Rice 1 small to medium Vidalia Onion (yellow onion will work too) 4 c Chicken Stock 1 tsp NHF Himalaya Rock Salt, or to taste 1/2 tsp Ground NHF Black Pepper, or to taste y28 oz Can of Diced Tomatoes, with the juice (If using fresh tomatoes, use 2 lbs small diced) .nhf.com.mPreparation • Begin by heating a large pot over medium heat. Add the butter and olive oil and allow the butter to melt completely. w• • Next, add the rice and stir to coat with the butter and olive oil. Stirring constantly, toast the rice for 2 minutes to add flavor. ww•Next, add the diced onion and saute with the toasted rice for another minute or two, just until it begins to soften. Add the chicken stock, NHF Himalaya Rock Salt and NHF Black Pepper. Stir to combine. I recommend using stock for the added flavor but you can use water if needed. • Cover the pot and bring to a boil then reduce the heat to a simmer and cook for 10 minutes. • Next, add the canned diced tomatoes with the juices and stir to combine with the rest of the ingredients. • Cover the pot and bring back to a simmer, cook for another 10 to 15 minutes. • Remove from the heat and allow to stand for 10 minutes before serving.

Healthy Vegan Cauliflower wwwFr.niehdf.Rciocme .my

Ingredients 1 tsp sesame oil 3 cloves garlic, minced 4 carrots, peeled and diced (225 g) 1/2–1 tsp red pepper flakes, to taste 1 1/2 heads of cauliflower, Natural Brown Rice (1080 g, approx. 10 cups riced) 4 green onions, diced 1 cup frozen green peas (170 g) 1 cup frozen corn (170 g) y3 tbsp NHF soy sauce (use gluten-free soy sauce or tamari if needed) .mNhf Himalaya Rock salt and pepper, to taste .nhf.comPreparation • Bring the sesame oil to medium-high heat in a wok or large pan. • Add the garlic and stir for a minute or two. • Add the carrots and continue cooking for 3 minutes or so until wthey start to soften. ww• Add the red pepper flakes, riced cauliflower, peas, green onion, peas, corn and soy sauce. • Cook for about 10 minutes until the cauliflower is tender, stir often.

www.nhf.com.my BuStttiecrk Roifce

Ingredients 1 cup Natural Brown rice , uncooked 10 ounces condensed French Onion Soup 10 ounces condensed Beef Broth , (or 1 1/4 cups) 1/2 cup unsalted butter , cut into cubes • .my• Preparation Preheat the oven to 400 degrees. In an 8x8 baking dish add the rice, onion soup, beef broth and butter, then stir well. • www.nhf.com• Cover and bake for 30 minutes. Remove foil and bake for an additional 30 minutes.

Acadian Black Beans and Rice www.nhf.com.my

Ingredients 30 ounces NHF black beans 2 - 15 ounce cans each, drained 1 ½ cups NHF brown rice 3 ½ cups vegetable broth low sodium, for rice 1 tablespoon NHF extra virgin olive oil ½ yellow onion chopped 1 green bell pepper chopped 1 clove garlic finely chopped ¼ cup tomatoes diced 1 teaspoon parsley y1 teaspoon garlic powder .m1 teaspoon onion powder 1 teaspoon thyme .nhf.com1 teaspoon oregano ½ teaspoon cayenne pepper ¼ teaspoon NHF black pepper 1 teaspoon NHF Himalaya rock salt wPreparation ww• Cook the brown rice in any method you choose. I use a rice cooker and I like to cook the rice with vegetable broth for this recipe. • In a large skillet heat the oil to medium and then add the onion and bell pepper. • Saute until the onion becomes transparent, about 10 minutes. • Add all the other ingredients (except the rice) to the large skillet that has the onion and bell pepper. • Cook for 10 minutes. • Add the rice and heat through.

Healthy Pineapple Fried .RmicyeIngredients .nhf.com3 tablespoons NHF Soy Sauce 1 tablespoon sesame oil 1/2 teaspoon ginger powder 1/4 teaspoon NHF Pepper 2 tablespoons NHF Olive Oil 2 cloves garlic, minced w 1 onion, diced 2 carrots, peeled and grated w 1/2 cup frozen corn w 1/2 cup frozen peas 3 cups cooked NHF Brown Rice 2 cups diced pineapple, canned or fresh 1/2 cup diced ham 2 green onions, sliced

Preparation • In a small bowl, whisk together NHF Soy Sauce, sesame oil, ginger powder and NHF Pepper; set aside. • Heat NHF Olive Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. • Stir in NHF Brown Rice, pineapple, ham, green onions and NHF Soy Sauce mixture. Cook, stirring constantly, until heated www.nhf.com.my• Serveimmediately.through, about 2 minutes.

Healthy RiceRecipes