Congee- cooked rice



Congee
This is one of the most digestable foods there is. It is eaten all over the world. It is one of my new favorite foods especially for breakfast since I am gluten and dairy intolerant.
 Here is how you make it.
1 cup brown rice (any type of white or brown rice)
6 cups water

You can cook in your crock pot for 5-6 hrs, or you can cook it on the stove for 2 hrs on low.
It will absorb most of the water and become very soft and creamy like.

Note- You may need to put a little salt on it. As a breakfast cereal you can add a little sweetner, honey and berries or other fruit are great in it.
I even like to mix it with cooked squash. It is good in soups and as a side dish.
Enjoy!   

Fried Zucchine Cakes

Fried Zucchini Cakes

This is the way I like to cook these. They are very easy!

3cups of graded zucchini

1 or 2 eggs

1/4 cup of bread crumbs or flour

Italian seasoning or just oregano and basil to your liking.

graded onion and garlic

a little Parmesan cheese

I use a little bit of oil and spoon in a pan in little cakes( like small pan cakes)

These cook great on a griddle if you have one. but any pan will do.

cook till done and brown.

Enjoy!

Sharon

Spinach Rice Casserole

Spinach  Rice Casserole
9 or 10 ounces fresh spinach leaves
1 tablespoon water
1 teaspoon dried onion (or 2 tablespoons of fresh, minced onion)
1 cup cooked rice (measurement is after cooking, not before)
1 cup  shredded cheddar cheese
1/3 cup milk
2 eggs, beaten
1 teaspoon salt
1 tablespoon Worcestershire sauce, optional

1. Place spinach and water in a large pan or skillet. Cover and cook over medium-low heat until spinach leaves wilt.
2. In a large mixing bowl, combine all other ingredients. Add the wilted spinach and stir. Pour into a greased 8x8-inch square baking dish.
3. Bake at 325 degrees for 35-40 minutes, until set in the middle. (Test with forka)
This ricipe I found at Tammies Recipes. We like recipes that have spinach in them.
Enjoy! Sharon