General Directions (GD): For all the following recipes: Please use 2 1/4 cup water per cup of rice and if time permits, soak the rice for 10 min. Bring to boil on high heat, then reduce heat to VERY LOW, loosely cover the pot and let cook till all the free water is gone. Time will vary for each recipe, but 30-40 min is the range. Many cookbooks and recipes suggest using excess water for boiling the rice, followed by draining the excess water to be discarded. What a waste of Nutrients and Flavor! We strongly discourage the use of excess water!!! All the water used in our recipes will be absorbed. ‘Oil’ in the following is for mild cooking oils and may be substituted with butter, two for one. More flavorful oils like olive, coconut and sesame should be used only when complimentary to the recipe.
Brown Basmati Méditarranée: In a saucepan, combine 1 cup JYOTI Brown Basmati with 2 ¼ cups water or a broth, 2 tsp olive oil, salt to taste and bring to boil. Reduce heat to very low, cover and let simmer 30 min. Add ½ cup chopped onion, ½ cup chopped celery, ½ cup sliced mushrooms, 1 tbsp sliced olives, 3 sliced garlic cloves, ¼ tsp black pepper, ¼ tsp oregano to the pot, mix well, cover and let simmer for 10-15 min till there is no free water. Serve hot with vegetables and Greek Yogurt. Lamb dishes will go very well with this rice.
Brown Basmati Orleans: In a saucepan, combine 1 cup JYOTI Brown Basmati, 1 cup diced eggplant, ¼ cup washed lentils (any kind) with 2 1/2 cups water or broth, 2 tsp oil or 1/8 stick butter, salt to taste and bring to boil. Reduce heat to very low, cover and let simmer 30 min. Add ½ cup chopped onion, ½ cup chopped celery, ½ cup diced tomato, 6 cloves chopped garlic, a pinch of thyme and sage, red and black peppers to taste. Mix well, cover, and let simmer another 10-15 min till the free water is absorbed. Serve with some fried okra and grilled fish or other goodies of your liking.
Just Brown Rice: Combine 1 cup JYOTI Brown Basmati with 2 ¼ cups of water, butter or oil and salt to your liking. Bring to boil, cover, lower the heat to very low and let simmer 35 + min till all the free water gone. Fluff up after letting cool for a few minutes. Use this rice in place of oatmeal for breakfast.
Brown Rice with Greens: Combine 1 cup JYOTI Brown Basmati with 2 ¼ cups of water or chicken broth, butter or oil and salt to your liking. Bring to boil, cover, lower the heat to very low and let simmer 20 min. Meanwhile, ready 2 cups of chopped fresh greens (any combination of Kale, Collards, Mustard etc) and ½ cup chopped onion and/or scallions and 4 cloves chopped garlic. Add the vegetables to the pot with a pinch of cayenne and or black pepper, mix well, cover and let simmer another 20 min till there is no free water. Let cool for few min, fluff up and serve as a rice dish.
Brown Rice with Beans: Combine 1 cup JYOTI Brown Basmati with 2 ¼ cups of water or chicken broth, butter or oil, 2 bay leaves and salt to your liking. Bring to boil, cover, lower the heat to very low and let simmer 20 min. Drain the water from any 10 oz pouch of JYOTI Organic Beans (black, garbanzo, kidney or pinto) and add to the pot with black pepper and chopped garlic to your taste, cover and let simmer another 20 min.
Ground Meat with Brown Rice: In a skillet with 1 tbsp oil or 1/8 stick butter, brown ½ lb of ground meat of your choice with 1 cup chopped onions, 1 cup sliced mushrooms, 1 bay leaf and a pinch of thyme. Add rice prepared as in “Just Brown Rice”, mix well, reheat and serve as a main dish with boiled vegetables (broccoli, carrots, cabbage, turnips).
Mung Bean – Brown Basmati Khichari: Combine 1 ½ cup whole Mung beans, 1 cup JYOTI Brown Basmati, with 4 cups of water, generous amount of butter is traditional for Khichari, but use to your liking, 2 bay leaf, ¼ tsp turmeric, ½ tsp peppercorns, ½ tsp cumin seed, pinch of Hing if available, salt to taste. Bring to boil, cover and simmer for 40 min, add more water if needed, till it is like oatmeal. This is among the most easily digestible, wholesome foods.