Kitchen Note

Let me remind you that to be a good cook or to have fun in the kitchen doesn't mean you have to have every top quality utensil on the market.

"Real" cooks prefer gas stoves because they can control the heat and temperature better, but I have an electric one and, though less flexable than gas, it does the job just fine.

Pots, pans, utensils, cutting boards, etc. all come in low end to high end price ranges. Get what you can afford and/or use what you have. Before I had a cutting board, I used a paper plate. When I bought one, it wasn't some high end piece, it's made from bamboo and cost $3.99.

It's not about being fancy, it's about eating healthy :-)

Chicken and Black & Mahogany Rice Soup

Photo:
@ 1:00 Emperors, or black rice (turns royal purple when cooked)
@ 5:00 Bamboo infused rice (a light lime green)
@ 10:00 Black and mahogany rice (nutty, mushroom-like flavor)






Enjoy your rice with this simple recipe:

Chicken and Black & Mahogany Rice Soup
8 c. chicken broth
½ lb. boneless, skinless chicken (diced)
1 c. black and mahogany rice
1 c. carrots (sliced)
1 onion (sliced)

Put chicken broth in stockpot. Bring broth to a boil. Add chicken, rice, carrots and onion. Simmer for 50 minutes. Serve hot. Makes 8 one cup servings.