Grannys Brown Rice Food

GRANNY'S NANA PUDDING

Steps:

• In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
• Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
• Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

GRANNY'S BROWN RICE COOKIES

Steps:

• In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
• In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
• Add wet ingredients to dry, and mix until well combined.
• Cover bowl, and refrigerate for 12 hours--or overnight.
• When dough is ready to bake: preheat oven to 350 degrees.
• Lightly grease 2 baking sheets.
• Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
• Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
• Transfer finished cookies to wire racks to cool before serving.

GRANNY'S DIRTY RICE

Steps:

• In a large skillet, brown ground beef and sausage; drain off excess fat.
• Add onion, bell pepper and celery and saute until tender.
• Add cream of mushroom, celery and chicken soup and rice; mix well.
• Pour into greased large oblong baking dish.
• Cover tightly with foil.
• Bake at 325 degrees for 1 1/2 hours.