Brown rice is the only food that no one is allergic to. We get Massa Organic from the farmer's market in Chico.
One cup brown rice. Almost two cups water.
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cayenne or to taste
1/2 inch fine chopped ginger or a tablespoon of powder.
1 fine chopped large garlic clove.
Two tablespoons vegetable oil.
1/2 teaspoon salt or to taste.
Toss into the 6” oval roaster and in the oven in the winter position with the reflector for two and a half hours.
While cooking mix half a lemon juice with equivalent quantity vinegar. I use Four Monks white wine distiled vinegar from San Francisco. Its the same vinegar that goes in the spray bottles for all the cleaning.
Add one teaspoon sugar and half a teaspoon salt. Mix.
Chop one half red onion into half inch strips about an 1/8” wide.
Mix in the marinade for at least an hour. Turn over every fifteen minutes.
When the rice is done fluff and add
Handful of carrots chopped into 1/8” cubes
Handful radish chopped small
Handful of chopped cilantro
fine chopped chili if available and to taste
Spoon the onions carefully on top then add a couple of teaspoons of the lemon vinegar marinade to taste.