Brown Rice

Serves 4 You can use rice left after Chinese takeout (you need 2 generous cups of cooked rice). This version begins with brown rice, which you can prepare in advance and keep in the refrigerator. Freshly cooked rice needs just a minute in the pan. If you use leftover rice that’s been refrigerated, it will need 5 minutes to heat through. RICE 1 cup long-grain brown rice, well rinsed 2 1/4 cups water 1/2 teaspoon coarse salt 1. In a saucepan with a...

Beware.  There could be a Duck Boat sailing down your neighborhood handing out free samples of healthy whole grains as Mayor Thomas Menino has proclaimed Wednesday, April 4  National Whole Grains Sampling Day in Boston. This first ever, nationwide event is being organized by Oldways and the Whole Grains Council to encourage consumers to try healthy whole grains everyday and everywhere they go.  The Duck Boat will be traveling throughout the city making stops at Boston University, the Boston Police Department Headquarters and Emerson College.

Serves 4 1 1/2 cups long-grain brown rice 3 1/4 cups water 1/4 teaspoon salt 1. Rinse the rice in a strainer. In a heavy-based saucepan, combine the rice, water, and salt. Bring to a boil and cook for 1 minute. Skim off any scum on the surface. 2. Lower the heat, cover the pan, and simmer the rice over very low heat, without stirring, for 45 to 50 minutes or until it is tender but still has some bite.

When fitness trainer and yoga teacher Bonnie Clancy was searching for a nutritious bar to take to an exercise class, or on a bike ride or hike, she decided to bake her own. "I wanted something to really sustain my energy," says Clancy. She came up with a generously sized cookie made from brown rice flour and sweetened with pure maple and brown rice syrups. It became the go-to snack for her friends and family. Last year Clancy set up Bonnievilles Power Cookie and packages coconut-almond, cocoa-cocoa, and cinnamon-ginger flavors (2.7 ounce cookie for $2.49 to $2.79)

Makes 3 1/4 cups 1 tablespoon olive oil 1 1/2 cups short or long-grain brown rice 2 1/2 cups boiling water 3/4 teaspoon salt 1. In a pressure cooker, heat the oil over medium-high heat. Add the rice and cook, stirring frequently, for 2 minutes or until lightly browned. 2. Turn off the heat and stir in the boiling water and salt (watch out for sputtering oil)

Serves 4 4 cups water 2 cups short-grain brown rice 1/2 teaspoon salt 1 medium beet, trimmed and halved 2 carrots, coarsely chopped 1 crown broccoli, cut into florets 5 scallions, chopped 1/2 ...

Makes 4-6 servings. 1 cup brown rice (preferably short grain) 2 cups natural low-sodium chicken broth 1. Combine rice and broth in the heaviest pot available (cast-iron with baked-on porcelain works best). Bring rice and broth to a boil, reduce to simmer, cover and cook untouched for 45-50 minutes (until all the liquid is absorbed). 2. Fluff with a fork and serve.

Serves 4. 2 tablespoons vegetable oil 1 Spanish onion, finely chopped Salt and pepper, to taste 2 cloves garlic, finely chopped ½ teaspoon dried oregano 1 small dried chili pepper, crumbled 8 chicken thighs, skin removed...

Makes 3 1/2 cups Because the brown rices vary so much -- they're all milled and stored differently -- the ratio of water to rice changes with each batch. We've found that in the regular method, instead of using twice the water to rice, you need a little more water. 2 1/4 cups water 1/2 teaspoon salt 1 cup long-grain brown rice 1. In a saucepan, bring the water and salt to a boil.

Serves 4 with leftovers 2  cups brown basmati rice, rinsed  3  cups water   Salt and pepper, to taste  1  package (10 ounces) frozen edamame, rinsed with hot water  1/2  bunch scallions, thinly sliced  5  cups chicken stock   Grated rind and juice of 3 lemons  2  cloves garlic, finely chopped  6  boneless, skinless chicken breast halves  1  tablespoon Dijon mustard  1/4  cup olive oil  1. In a large flameproof casserole, combine the rice, water, and a generous pinch of salt.

The lunch queue at the two-month-old Sepal in the Longwood Galleria food court is constant. This is the third location for Sepal owner Walid Masoud, who in the past has opened and closed several restaurants. The eatery's freshly made Middle Eastern items seem to be a welcome departure from the fast food outlets that surround the stall. There's a selection of wraps ($5.35 and $6.95), entree plates ($7.25), and vegetarian sides of legumes and rice ($2.75 to $6.25). One specialty of the house is falafel - baked or fried crispy chickpea balls that are bright green from ground herbs and...

Serves 4 with leftovers 2  cups brown basmati rice, rinsed  3  cups water   Salt and pepper, to taste  1  package (10 ounces) frozen edamame, rinsed with hot water  1/2  bunch scallions, thinly sliced  5  cups chicken stock   Grated rind and juice of 3 lemons  2  cloves garlic, finely chopped  6  boneless, skinless chicken breast halves  1  tablespoon Dijon mustard  1/4  cup olive oil  1. In a large flameproof casserole, combine the rice, water, and a...

Now that many families have warmed up to whole-wheat toast and brown rice, it might be time to venture into heartier grains, such as quinoa, barley, and wheat berries. Wheat berries and vegetables in a hearty bowl offer an array of tastes and textures all at once. In the brown berries you're getting the bran, germ, and endosperm of the wheat. As for the vegetables, the best this time of year are wintry roots, squashes, and leafy greens. These bowls are filled with nutty, chewy wheat berries, cubes of sweet butternut squash, caramelized onions, hardy kale, and...

Makes about 3/4 cup 1  piece (1 1/2 inches) fresh ginger, peeled and grated  2  tablespoons red miso  2  tablespoons brown rice vinegar  1  teaspoon toasted sesame oil  1  tablespoon honey   Salt, to taste  1/4  cup canola oil  2. Slowly whisk in the canola oil until it is all added. Taste for seasoning and add more salt, if you like. Lisa Zwirn

Shanghai Osaka 295 Daniel Webster Highway, Nashua 603-888-7999, 603-888-1899 shanghaiosaka.com Hours: Monday to Thursday, 11:30 a.m.-10 p.m.; Friday and Saturday, 11:30 a.m. - 11 p.m.; Sunday, noon - 10 p.m. All major credit cards accepted Handicapped accessible There really can be no such thing as too many good Asian restaurants. The Nashua area is lucky enough to have a large choice of eateries that feature cuisine from Korea, Vietnam, Thailand, China, and Japan, but there is always room for one more.

Loco's Burritos in Braintree is enticing residents with what owner Bob Muccini calls "out of your mind burritos. " Warm, soft white or wheat tortillas are filled with pulled pork, steak, chicken, or ground beef. Top with black beans, white or brown rice, and Loco's homemade salsa and hot sauce. Add tortilla chips and salsa to the order and you have Loco's burrito box ($7.85). If that's not enough, try spicy chicken tortilla soup ($3.50), and chicken quesadilla ($4.95) to make a meal fit for any hungry traveler.

Serves 4 with leftovers 2 tablespoons olive oil 2 tablespoons butter 2 1/2 pounds boneless stew beef (such as chuck, top or bottom round, shank), cut into 1 1/2-inch pieces 1 red onion, thinly sliced 3 sprigs fresh thyme 1 pound (about 8) carrots, cut into 1-inch pieces 1 stalk celery, cut into 1/2-inch pieces 1/2 cup dry white wine 4 ...

Serves 4 with leftovers 2 ¼ cups brown basmati rice 5 cups water Salt and pepper, to taste 3 medium zucchini 3 yellow summer squash 45 medium shrimp, peeled and deveined 5 tablespoons olive oil 1 tablespoon chopped fresh oregano 2 cloves garlic, finely chopped Grated rind...

Serves 4 Vegetable oil (for sprinkling) 8 mild peppers (cubanelle or Italian sweet peppers), each 6 inches long 1 1/2 cups enchilada filling 1 cup cooked white or brown rice 5 ounces crumbled goat cheese 1. Set an oven rack 6 inches from the broiler element. Turn on the broiler. Oil a 9-by-13-inch baking dish.