Simone’s Amazing Rice Medley

Gluten Free, grain, herbs, vegan 0 Comments

My cousin Simone has a big heart and an even bigger appreciation for healthy cooking and living!

Not only does she maintain a healthy lifestyle while living in the states, but also while she travels the world!  She recently spent 3 months traveling in Croatia, Bosnia, Italy, Spain and Portugal, all while continuing to stay fit and eat vegan.  Even I fell off the Vegan Wagon while in Paris- the CHEESE was calling me!  But Simone always stands her ground and isn’t tempted by a country’s cuisine.
Simone staying veg in Spain!
Simone’s Amazing Rice Medley was inspired by Julia Child.  This year for Christmas everyone had to make something from a Julia Child cookbook.  For the many vegetarians and health conscious members in my family this was not an ideal Christmas!  
As many of you probably know, Julia Child’s motto is the more butter, cream and fat the better! 
Really? Ok, if you don’t mind high cholesterol, clogged arteries and high blood pressure, fine.
Simone knew that some changes would definitely have to be made to Julia’s recipe- sorry Julia.
Healthy Change #1: Simone used a mixture of rices like brown, wild and even red.  
Healthy Change #2: Instead of 2 cups of milk, use 2 cups of vegetable stock (no salt added).  
Two simple changes with such big health benefits!
3 types of rice
This recipe makes a ton and lasts a few days in the fridge.  Since Christmas I’ve made a batch ever week!  It goes so well with steamed veggies for a healthy, hearty vegetarian filling dinner!
In French this is called, Puree Freneuse!
(Puree of Rice and Turnips with herbs and garlic)
2 cups of vegetable stock
1 cup of rice (mix it up! Be creative!)
1 T butter (Earth Balance if making vegan) 
2-3 cloves of garlic, crushed
1/2 t salt
1/4 t Italian seasoning
3-4 white turnips, peeled and roughly chopped
In a heavy- bottomed pot bring the vegetable stock to a simmer.
Add the rice, salt, butter, garlic and seasonings.
Simmer, stirring occasionally for about 20 minutes.
Add the turnips and more stock if necessary (vegetable should be covered with liquid)
Cover and simmer for 10-15 minutes, stirring occasionally.
And there you have it! So simple and so delicious!

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