Rice, oryza sativa, is the most common cereal grain world-wide. It is nourishing and soothing to a system that's depleted by cold and flu. It stops diarrhea, nourishes dehydrated tissues, and is one of the easiest grains to digest.  

American Journal of Clinical Nutrition recommends choosing whole grains such as brown rice rather than refined grain like white rice or flour to maintain a healthy body weight; high in fiber and selenium to ensure healthy digestion and mental clarity; contains phenolics, antioxidants that work to prevent disease and soothe the nervous system.

Pair any of these dishes with grilled meats, cooked beans or sauteed tempeh for a lovely meal!

CAULIFLOWER RISOTTO

You will need:

• 2 tablespoons olive oil

• 1 large shallot, diced

• 3 cloves garlic, minced

• 1 teaspoon each: thyme and rosemary

• 1 teaspoon sea salt

• black pepper to taste

• 1/2 head cauliflower, chopped

• 1 cup short grain brown rice

• 2 1/2 cups vegetable broth

• parmesan cheese if desired

In a medium-sized pot, heat olive oil. Add the shallots, garlic, and spices and saute for 2-3 minutes or until fragrant and translucent. 

Add cauliflower and saute for 5 minutes, covered.

Add the rice, toast briefly, and then cover with vegetable broth.

Bring to a boil, reduce to simmer, and cook for 40 minutes.

Stir, add parmesan cheese if desired (about 1/4 cup), and serve piping hot!

NUTTY RICE FLATBREAD

Preheat oven to 250 degrees.

In a spice grinder, grind:

• 1 cup sweet nuts (almonds or pecans)

• 1 cup savory nuts (walnuts or hazelnuts)

• 1 cup seeds (pumpkin or sunflower)

Mix together in a bowl with1 cup leftover rice. Make sure you have cooked the grains down into a porridge-like consistency before mixing them in with the nuts and seeds.

Add 1/4½teaspoon salt and any spices you like.

Try one of these combinations: cumin, coriander, turmeric OR thyme, coriander, oregano.

If mixture is a bit dry, add a few splashes of olive oil. Mix well before adding any additional oil – the nuts already contain oil.

Grease a cookie sheet with oil and spread mixture in a thin layer.

Bake for 1 hour. Enjoy!

SWEET POTATO RICE CAKES

Preheat the oven to 375 degrees.

Grease a cookie sheet with vegetable oil (I like grapeseed or sunflower oil).

Combine these ingredients in a mixing bowl:

• 1 cup rice flour

• 4 tablespoons flaxseed meal (ground flax seeds)

• pinch salt

• 1/4½teaspoon each: nutmeg, coriander and cinnamon

Make a well in the center and add:

• 1 heaping spoonful almond butter

• 2 heaping spoonfuls coconut oil

• 1 cup steamed, mashed sweet potatoes

Make a well in the center, combine the wet ingredients and stir until thoroughly blended.

Incorporate wet and dry ingredients until they are well combined.

Shape into cakes/patties, place each one on cookie sheet, and bake for 25 minutes.