|1 cup||Brown rice or white rice|
|¼ cup||Soy grits*|
|½ teaspoon||Salt; (optional)|
Gritty Rice is moister and stickier than plain rice, making it good in casseroles and croquettes. Leftovers freeze well.
Combine all ingredients in a medium pot. (Be sure it's large enough, as the soy grits foam a little.) Bring to a boil. Reduce heat as low as possible, cover tightly, and let cook for 45 minutes (20 minutes if using white rice). Do not lift the lid while the rice is cooking! Remove pan from heat. Allow to sit, covered, for 10 minutes before serving.
*Most soy grits are small flakes. If you have large chunks, you will need to use brown rice and 2-¾ cups water to be sure the grits cook completely.
Yield: 7 servings Serving size: ½ cup Per serving: 118 calories, 2 g total fat (⅕ g sat fat), 4 g pro, 22 g carb, 2⅖ g fiber, 2 mg sodium, 0 mg cholesterol. Exchanges: 1-½ starch Recipe by: 3/99
Converted by MM_Buster v2.0l.
Random recipe of the day