Skinny Dirty Rice

SKINNY DIRTY RICE

What to do with the water you soak your almonds in and the skins you pop from the nuts? Make this original rice, skins and dirty water recipe! Fat-Free too!

 Makes 12-1/2 cups

5 c. soaking liquid from parboiled raw almonds

1 T. pink Himalayan salt

1/4 t. fine grind black pepper

4 c. Jasmine rice


1/2 c. apple cider vinegar

1/4 t. additional black pepper

1 t. additional pink Himalayan salt

skins from previously soaked almonds


In large soup pot, over medium-high heat, combine nut liquid, salt and pepper. Bring to boil.

Add rice all at once. Stir while returning to boil. Cover tightly, reduce heat to low and cook 15 minutes or till tender. Fluff with spoon.

Add to the rice: apple cider vinegar. Stir to evenly coat. Upon adding the vinegar and stirring the pot, some of the crust will loosen on the bottom of the pot. Don’t work too hard at loosening it, it will insert tiny hard bits to the rest of the rice. We want a uniform cushy texture throughout.

Now add: additional fine grind black pepper, pink salt, and almond skins. [The actual skinned nuts we save for other recipes.]

Stir well to evenly disperse and you’re done. This is your Skinny Dirty Rice Base.


Notes: You can now use it in a recipe calling for cooked rice, or eat it by itself or with veggies and/or beans. Ladle your favorite sauces over this rice, or make a special sauce designed specifically for these textures.

Ketchup and margarine is Steve’s way, topped with fresh chopped garlic, ginger and fresh grind black pepper. He puts it in the microwave to melt the margarine.

Lilly Belle likes hers plain topped with fresh broccoli and carrot wafers plus vegan chicken nuggets. Basically this belongs to Lilly. That’s who I engineered it for. Skins have more nutrients and fiber, while too many nuts for a small canine makes her gain weight, and she does like legumes and most types of nuts (excluding walnuts. Those she will not eat).

SKINNING ALMONDS

Almonds are hard nuts. Even while chewing they seem to never soften up. Do a parboil, a soak, then a peel for extra eye-appeal and they might just change your mind!

Makes 4 cups almonds after soaking

3 c. whole raw, unsalted almonds

6 c. water

In large saucepan bring almonds and water to boil. Turn heat off, cover and let set till ready to use – at least till the water cools down enough to put your hands in it to retrieve the nuts for skinning. If you don’t have time today, then keep the nuts in the liquid, cover and refrigerate 1-3 days or more even. Don’t wait too long though – everything has a shelf life.

When you’re ready, drain the liquid into a bowl and measure it for another use. I strained 5 cups liquid. Just be sure you know how much it is, because we’ll be making Skinny Dirty Rice with it.

Now lets skin the almonds. Between your thumb and index finger holding the wider end of the nut flat, push finger and thumb together to pop out the nuts from the skins. Give yourself some cover so they don’t pop out across the room.

Draining and air-drying the almonds a little before you pop them prevents that from happening. But if in a hurry, and they’re still slippery from the water, guard the wayward almonds with your other hand. I’ve done it both ways. If you don’t have to be so careful about not popping them across the room, it doesn’t take as long. It takes a while to do 3 cups of cooked, soaked almonds, so sit down and relax, watch some television, listen to music or enjoy the silence.

Notes: If you want a softer nut, then bring to boil, cover, reduce heat to low and cook 30 minutes – like you cook rice.

Save the almond skins. Rinse under tap water, drain in colander to evaporate excess liquid from the skins, then pack in covered container and refrigerate till ready to use. I make Skinny Dirty Rice for me and Lilly and we both love it. So earthy, clean and simple. It textures good too.






 

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