Friday, August 8, 2014

21 Day Fix Approved Recipes - Yellow Container

Brown Rice
Makes 4 servings

  • 1 cup dry brown rice
  • 2 cups cold water
  • Sea salt and ground black pepper (to taste; optional)
  1. Combine rice, water, salt (if desired), and pepper (if desired) in medium saucepan and bring to a boil over high heat.
  2. Reduce heat to maintain a gentle boil; cook, covered, for 50 minutes.  Keep covered the entire time or rice will not cook evenly.
  3. Remove pan from heat and let rice rest, covered, for 10 minutes.  Do no remove lid.
  4. Fluff with a fork and serve.
*As a convenience, you can cook more rice than you need and store the leftovers in the refrigerator for up to 4 days.

For Spanish-style rice, skip the optional sea salt and pepper and use Smoky Southwestern Seasoning (see approved seasonings page) after it's cooked.

Add chopped fresh herbs from the "free foods" list to add flavor and color to your rice.


Quinoa
Makes 4 servings
  • 1 cup dry quinoa
  • 2 cups cold water
  • Sea salt and ground black pepper (to taste; optional)
  1. Rinse quinoa thoroughly.
  2. Combine quinoa, water, salt (if desired), and pepper (if desired) in medium saucepan and bring to a boil over high heat.
  3. Reduce heat to maintain a gentle boil; cook, covered, for 15 minutes or until all water has been absorbed.
  4. Remove pan from heat and let quinoa rest, covered for 5 minutes.
  5. Fluff with a fork and serve.

*As a convenience, you can cook more quinoa that you need and store the leftovers in the refrigerator for up to 4 days.  

For flavored quinoa, skip the optional sea salt and pepper and use All-Purpose Seasoning (see approved seasonings page) after it's cooked.

Add chopped fresh herbs from the "free foods" list to add flavor and color to your quinoa.