11/9/12

Egg & Brown Rice Mush





I invented this recipe due to a lack of bread and meat in the house. Eggs are not a replacement for meat, but they are a cheap, nutritious protein for when meat is scarce and on Fridays. Eggs are also incredibly versatile. Breakfast, lunch, or dinner can include eggs, and with the plethora of ways to prepare them, it is doubtful that you will get bored of eating them. 

 Try to purchase your eggs from a local organic farm. They are more expensive than the one's you will find at the grocery store, but the taste, consistency, and nutritive value of farm fresh eggs cannot be beat. If you cannot find a local supplier, the supermarket often carries organic eggs, but be wary of labels and possibly an even higher price tag.

Brown rice is cheap and healthy if prepared properly. Author Sally Fallon Morell recommends soaking it for about 7 hours before cooking, as this reduces the amount of natural toxins in the rice. All whole grains contain nutrient inhibitors as part of their dormant stage as a seed. 

 Once soaked, sprouted, fermented, and/or cooked, these “anti-nutrients” are deactivated and beneficial vitamins and minerals are made available to the human body. Soaking your rice also reduces cooking time, so at the very least, plan ahead, and start soaking the rice you plan on eating for lunch at breakfast.

The vegetables in this recipe are really up to you. Right now, just about all my garden is producing are green bell peppers, so that is what I put into my mush. Experiment with what is in season and organic where you live. If you have a garden, see what you can scrounge from it, and if not, check your local farm stand. As always, grocery stores can be a last resort, but try to find local sources and cut-out the middle-men from your food chain!

Spices are also up to you. All measurements are approximate, and servings can be multiplied by doubling. Use your best judgment and have fun experimenting. This dish is so simple, it is really hard to mess it up!

Ingredients

¼ cup long grain brown rice
½ cup warm water
1 teaspoon of whey, yogurt, kefir, or buttermilk
1 pinch of sea salt
1 pinch pepper
1 teaspoon of butter
½ chopped bell pepper, onion, etc.
2 eggs
2 tablespoons water

Method

In a small pot, add warm water and whey to the rice. Allow to soak, covered, for about 7 hours.

After, bring rice to a simmer, adding water if necessary. Add your vegetables at this time as well, and allow the pot to simmer for about 10 minutes or so, until most of the water has boiled out.

Crack two eggs into a bowl, add 2 tablespoons of water to them, and whisk vigorously. In a buttered frying pan, add the egg mixture and keep stirring and scraping so as to make scrambled eggs.

Add the scrambled eggs to the rice mixture and stir. Season to taste with salt, pepper, etc.

Enjoy!

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2 Comments:

At November 16, 2012 at 12:12 PM , Blogger JC Carter said...

Hey I nominated you for the Liebster Blog Award!

Check out the details: http://sweetloveandginger.blogspot.com/2012/11/liebster-blog-award.html

Happy Friday!

 
At November 30, 2012 at 4:59 PM , Blogger YourEggcellency said...

Can I just say that bowl is adorable? I'm also gonna make some delicious soft-boiled eggs this Friday evening! Thanks for the inspiration.

 

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Living the Rustic Life: Egg & Brown Rice Mush

Egg & Brown Rice Mush





I invented this recipe due to a lack of bread and meat in the house. Eggs are not a replacement for meat, but they are a cheap, nutritious protein for when meat is scarce and on Fridays. Eggs are also incredibly versatile. Breakfast, lunch, or dinner can include eggs, and with the plethora of ways to prepare them, it is doubtful that you will get bored of eating them. 

 Try to purchase your eggs from a local organic farm. They are more expensive than the one's you will find at the grocery store, but the taste, consistency, and nutritive value of farm fresh eggs cannot be beat. If you cannot find a local supplier, the supermarket often carries organic eggs, but be wary of labels and possibly an even higher price tag.

Brown rice is cheap and healthy if prepared properly. Author Sally Fallon Morell recommends soaking it for about 7 hours before cooking, as this reduces the amount of natural toxins in the rice. All whole grains contain nutrient inhibitors as part of their dormant stage as a seed. 

 Once soaked, sprouted, fermented, and/or cooked, these “anti-nutrients” are deactivated and beneficial vitamins and minerals are made available to the human body. Soaking your rice also reduces cooking time, so at the very least, plan ahead, and start soaking the rice you plan on eating for lunch at breakfast.

The vegetables in this recipe are really up to you. Right now, just about all my garden is producing are green bell peppers, so that is what I put into my mush. Experiment with what is in season and organic where you live. If you have a garden, see what you can scrounge from it, and if not, check your local farm stand. As always, grocery stores can be a last resort, but try to find local sources and cut-out the middle-men from your food chain!

Spices are also up to you. All measurements are approximate, and servings can be multiplied by doubling. Use your best judgment and have fun experimenting. This dish is so simple, it is really hard to mess it up!

Ingredients

¼ cup long grain brown rice
½ cup warm water
1 teaspoon of whey, yogurt, kefir, or buttermilk
1 pinch of sea salt
1 pinch pepper
1 teaspoon of butter
½ chopped bell pepper, onion, etc.
2 eggs
2 tablespoons water

Method

In a small pot, add warm water and whey to the rice. Allow to soak, covered, for about 7 hours.

After, bring rice to a simmer, adding water if necessary. Add your vegetables at this time as well, and allow the pot to simmer for about 10 minutes or so, until most of the water has boiled out.

Crack two eggs into a bowl, add 2 tablespoons of water to them, and whisk vigorously. In a buttered frying pan, add the egg mixture and keep stirring and scraping so as to make scrambled eggs.

Add the scrambled eggs to the rice mixture and stir. Season to taste with salt, pepper, etc.

Enjoy!

Labels: , , , , , , , ,