Garlic Rice (MD)

1½ tsp. olive oil
2 cups uncooked long grain rice
6 garlic cloves, crushed
3¼ cups water
1½ tsp. salt

Heat oil in a medium saucepan over medium heat. Add rice and garlic and cook 3 minutes, stirring frequently. Stir in water and salt. Bring to boil; then reduce heat to medium low and simmer, covered, for 20 minutes or until liquid is absorbed. Fluff with a fork before serving.

Serves 8.

Vegetable Fried Rice (MD)

1 cup brown rice
2 cups vegetable broth
2 eggs, lightly beaten
2 tsp. olive oil
6 oz. asparagus spears, trimmed and cut into 1” pieces
1 medium red bell pepper, thinly sliced into 1” pieces
4 scallions, cut into 1” pieces
1 clove garlic, minced
1 tblsp. fresh ginger, minced
4 tsp. Tamari or soy sauce
2 tblsp. rice vinegar
1 tsp. toasted sesame oil
Red pepper flakes to taste

Combine rice and broth and bring to boil.  Reduce heat to low, cover and simmer till done, approximately 45 minutes. Spread onto a plate to cool.

While rice is cooling, coat a large nonstick wok or skillet with olive oil spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set (about 1 minute.) Transfer to a small bowl.

Heat olive oil in the pan over medium high heat, add asparagus and cook, stirring, for two minutes. Add red pepper, scallions, garlic and ginger. Cook and stir until just tender (2 to 4 minutes.) Add the cooked rice, soy sauce and vinegar; cook until all liquid is absorbed and rice is slightly crispy. Stir in cooked eggs, sesame oil and red pepper flakes (if desired).

Serves 2.

Kitchen Tip: This is a great way to use leftover rice!

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.