22 Aug August G…uest #13: Cook from Scratch – Multi-Vitamin on a Plate – Brown Rice Pilaf
Please meet Sally Cronin @ Smorgasbord – Variety is the spice of life
My thanks to Esmé for inviting me to share one of my favourite recipes that we have enjoyed regularly for many years. I am a nutritional therapist, blogger and author of several health related books as well as fiction.
My philosophy about food is very simple. ‘Cook from Scratch’ avoiding industrialised foods that have been infused with chemical enhancers and gift-wrapped in plastic. This does not mean that you stop eating the occasional food that comes in a packet or carton, but if you eat at least 80% of your food from fresh produce with only 20% that is manufactured you are doing pretty well.
However, all of us go through times when we might need a little additional help and that is where taking the right supplements is useful.
And the word supplement means in addition to not instead of. Your body is designed to process food to extract the nutrients that it requires and many supplements on the market, especially the cheaper brands may not be in a form that your body can utilise.
You can reproduce some of those often expensive vitamin and mineral supplements yourself, and here is my version.
It contains most of the food groups and a great many of the nutrients we require on a daily basis. Protein, whole grain carbohydrates, good fats and a wide range of nutrients. Whilst it makes a delicious main meal for the family you can make it in bulk and keep some in the fridge for two to three days and freeze portions for later in the week. You only need a couple of large serving spoons to get a great nutritional boost.
But before I give you the recipe I would like to show you how this meal is in fact a delicious form of a multi-vitamin pill that the body understands and you will gain more benefit from.
This recipe provides you with a great vitamin B-Punch. I am only including those nutrients that are available in a higher concentration, but I think it illustrates that if you compare this to the information on your multivitamin supplement; you are getting most of what you need in this simple to make dish.
Ingredients with main nutritional elements.
Brown rice– any form of brown rice will contain more of the nutrients as it loses only the outer layer of the grain called the hull. During the process that turns brown rice to white rice it loses 67% of its vitamin B3 (niacin) 80% of B1, 90% of B6 – half of its manganese and phosphorus, 60% of its iron and all the dietary fibre and essential fatty acids.
Do you realise that to make white rice acceptable as a food it has to be artificially enriched with B1, B3 and iron? It is amazing the difference that processing a food can have on its nutritional content.
It also contains selenium and copper.
Olive Oil – Omega 9 Fatty Acid and Vitamin E. Inflammatory disease throughout the body is one of the leading causes of health problems for major organs such as the heart and brain. Using Extra Virgin Olive oil even in cooking helps reduce inflammation in the body. Also contains Vitamin E.
Onions and Garlic Folate,B1, B6 Vitamin C, biotin, manganese, copper, chromium, quercitin, potassium, phosphorus – heart health, blood sugar levels, inflammation, digestive system.
Red Peppers– Vitamin A, Vitamin B1, B2, B3, B6, Folate, Vitamin C, Vitamin E, Vitamin K, phosphorus, magnesium. Antioxidant.
Mushrooms –Folate, B1, B2, B3, B5, B6, B12, copper, selenium, phosphorus, potassium, zinc, manganese and a great source of protein.
Walnuts – Omega 3 fatty acids, copper, manganese and biotin. Heart health.
Spinach– Vitamin K, Vitamins A, Folate, B1, B2, B6, C, E, Calcium and potassium.
Tuna/Salmon –Omega 3 fatty acids, vitamins B3, B6, B12, selenium, phosphorus, iron, magnesium, potassium.
Eggs– Omega 3 Fatty Acids, Folic Acid, Vitamin A, B2, B5, B12, D (very important) E, iron, iodine, selenium. (Research is indicating that having an egg a day is not harmful as unhealthy cholesterol is not caused by eating natural foods containing it but in eating industrial foods with high sugar levels and commercially manufactured fats).
Ingredients for four servings. You can freeze three portions and use as needed.
- 225gm /8oz of whole grain rice (you can add some wild rice for flavour)
- 15ml/ 1 tbsp. Extra Virgin olive oil. (Recent research has indicated that this is safe to heat for cooking but do not burn).
- 30gm real butter (Spreads that contain half and half butter and margarine are also full of additives) Better to have a little of the real dairy fat.
- 1 large finely chopped onion.
- Half a red pepper
- Handful of mushrooms, button or shitake and as an alternative protein.
- 10 chopped walnuts.
- 4 oz. of finely chopped spinach or dandelion leaves.
- Any leftover vegetables from the day before.
- 1 crushed clove of garlic.
- 1 teaspoon mild pimiento
- Your choice of protein – One Egg per person, chicken, salmon, tuna, lean bacon or a mix of various kinds. Salt and pepper to taste.
Wash the rice under cold running water until clear and drain to remove dust and any remaining debris. Cook until tender in boiling water for 20/25 minutes either on the stove or in a rice cooker in the microwave.
Hard boil four eggs. (A little tip is to put a teaspoon of bicarbonate in the water and it will make the eggs much easier to peel).
In a frying pan melt your butter into the olive oil and cook your bacon and remove from the pan.
Add finely chopped onions, red pepper, mushrooms and garlic with a pinch of salt, the pimiento and a sprinkle of pepper to the bacon infused oil and butter and cook until soft.
Add the bacon back in and then stir in the chopped spinach and walnuts.
Drain your rice and I usually pour boiling water over it in the colander to remove any starch residue.
Add in one large serving spoon per person to the pan and on a low heat blend the rice through the ingredients.
Add in your cooked protein such as chicken, tuna or salmon or cooked shrimp.
Serve in a bowl and garnish with a hardboiled egg.
Add in the vegetables you enjoy to the base recipe and you can jazz it up for dinner parties as guests love the variety. You can also eat this cold. Keep in the fridge in a sealed container and serve with a garden salad. It will keep for a day or two and you can reheat with a small amount of stock in a large frying pan or reheat in the microwave.
My thanks again to Esmé for inviting me to share this nutrient supplement on a plate and I hope that you enjoy.
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