Side Dishes: Rice

There are many varieties of rice. My favorite is wild rice. I like the way it looks. It never gets mushy like white rice! Here are some of the varieties:

Arborio: a medium grain absorbent rice

Basmati: A long grain aromatic rice variety

Glutinous: A sticky rice that is slightly sweet to the taste

Jasmine: A fragrant rice, widely used in Asian cooking

Pudding Rice: As the name suggests, this short grain rice is used mainly for dessert

Wild Rice:  Strickly speaking, this is not classed botanically as a true rice. It is the seeds of a wild aquatic grass from North America

Rice is a perfect meal or side.

Try it with different veggies. Here is a simple recipe:


Pepper and Rice with Tempeh


1 cup cooked rice ( your choice!)

1 red bell pepper

1 green bell pepper

4 ounces tempeh cut into cubes

1 tsp olive oil

1 small white onion chopped

1 clove garlic chopped

1/2 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon soy sauce


Sprinkle soy sauce on tempeh and let soak for 1 or two minutes

Cook the rice following packaging directions.

Wash and deseed the peppers.  Cut into fine strips

Heat oil and cook the onion, garlic, spices

and peppers until slightly crunchy

then add tempeh to mixuture and cook another  5 minutes

Stir in rice and cook another 5 minutes to your own taste. I like things crunchy, so I do not cook as long.

Serve as a side dish or alone as a meal.

Taken and revised from: Dries, J. and Dries, I ( 2002) The Food Combining Bible: Your Complete Guide to Using the Hay Diet for Digestive Health and A Balanced Approach to Weight Loss.  Hammersmith, London.      Harper-Collins