Ranch Recipes

Brian’s famous Ranch Rice 

This recipe has been in the family for years.  I've modified it several times and encourage you to add/delete as it suits your taste.  Goes extremely well with pan fried oysters, fish, and chicken


½ C vermicelli (or thin spaghetti)
½ cube unsalted butter
½ C rice and ½ C Quinoa
½ t chicken bouillon granules (added to the cup of rice/quinoa)
1 C hot water and 1 C Brian’s famous chicken stock (See recipe below)
Pinch of Herbs de Provence (See recipe below)

Put the butter in a Teflon pot and turn on medium high.  Once the butter starts to melt, add the vermicelli and stir until brown.  (Do NOT burn) Add the rice/quinoa and mix in with the vermicelli.  Add the hot water & chicken stock and stir.  Add the Herbs de Provence, stir and cover.   Put on low heat and simmer for 30 minutes.

Brian’s healthy breakfast of Porridge and Fruit.   Two servings
WARNING: This breakfast porridge is habit forming.
 (See Brian cooking this recipe on the right of the blog)

Bob’s Red Mill’s Steel Cut Oats - ½ Cup,
Brian’s gruel mix (equal portions of Quinoa,
Roasted Buckwheat, Millet, and Amaranth) -  2 TBL
Bob’s Red Mill 10 Grain Cereal - 1 heaping TBL
One banana, sliced
Fresh blueberries (or another fruit in season) – ½ cup
Chopped walnuts, pecans, or hazel nuts or a blend of all three - 2 heaping TBL

Place 2 Cups of water in a small sauce pan.  Add Brian’s gruel mix and bring to a boil.  Add the Steel Cut Oats, reduce heat to low, cover, and cook for 5 minutes.  During this time place half of the sliced banana and half the blueberries in each bowl.

After the porridge boils for 5 minutes, add the 10 grain cereal and stir until blended with the Oats. Cover and cook for an additional 12 to 15 minutes (until it reaches the consistency you prefer).  Stir occasionally

When porridge is done spoon a half-portion into each fruit-filled cereal bowl, sprinkle the nuts on top, add milk and enjoy.

Brian's famous Chicken Stock
(Coming soon) 

Herbs de Provence, from Jacques Pepin
(Coming soon)

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