Forbidden Rice Krispy Squares

We have already created a healthier version of the Rice Krispy, called Kamut Krispies, but we wanted to recreate this American classic yet again using another ancient grain, Forbidden Rice or Black Rice due to it's amazing health benefits!

We turned to the rice experts, Lotus Foods, to learn why Forbidden Rice is so healthy. Apparently, this “ancient grain was once eaten exclusively by the Emperors of China” to increase health and longevity; and new studies show that “10 spoonfuls of cooked black rice contains the same amount of antioxidants as a spoonful of fresh blueberries”!

Now you know what you will be making for your child's next bake sale!

Forbidden Rice Krispy Squares

-3 cups of canola oil

-1 cup of Forbidden rice/black rice (will yield about 2 C of puffed rice)

-1/2 bag of mini marshmallows

-1.5 TBL butter

Spray an 8x8" baking pan with cooking spray. In a medium saucepan heat your oil over medium high heat. Add the rice and stir constantly. After about 25 seconds, the rice will begin to puff and the white insides of the grain will be exposed. Remove the puffed rice from the oil at this time and put on a paper towel to cool. Set aside 2 tablepoons of the puffed rice to sprinkle on the top of the squares.

Heat a large saucepan over medium low heat. Add butter and melt completely. Add marshmallows and stir constantly until they have melted. Add puffed rice (except for the 2 tablespoons that are set aside) and stir until combined. Take off heat and transfer rice mixture to your greased pan. Spread completely and sprinkle with remaining puffed rice. Let cool and enjoy! 

Squash Hash, The New Breakfast of Champs!

Break the cold cereal cycle with these squash hash browns that can be made in advance for a quick weekday breakfast. One of our hash brown's provide 100% of the RDA for Vitamin A and about 30% of the RDA for Vitamin C (just think all those vitamins before lunchtime!)

• 1 small butternut squash, about 2 lbs
• 1/2 a small onion
• 1/2 teaspoon salt
• 1 egg
• pinch cayenne (optional)
• 2 Tablespoons all purpose flour
• olive oil, about 2 Tablespoons

Trim and peel the squash thoroughly, down to the dark orange flesh. Cut off the neck of the squash (from the base) and then halve the base and scoop out the seeds and pulp. Trim and peel the onion.

Using a box grater, grate all of the squash. Transfer the grated squash into a large colander resting inside a large bowl. Sprinkle the squash with 1/2 teaspoon of salt and mix thoroughly. Set aside.

Separately, grate the onion, discarding any juices, to get about 1/3 cup grated onion. Add the onion to the squash and mix. Next reduce the amount of liquid in the mixture by squeezing handfuls of the squash mix over the. Ideally you want the mix to be as dry as possible.
Add the egg and mix to combine. Sprinkle in the flour, one tablespoon at a time, mix thoroughly.

Line a large plate with a sheet of plastic wrap and drizzle 1 teaspoon of olive oil on top of the plastic. Take about 1/3 cup of mixture at a time and form the squash into a patty, pressing firmly, then transfer to the oiled plastic. Repeat. You should get about 8 patties.
Heat a large, non-stick skillet over medium heat. Add 1 teaspoon olive oil to the pan or spray with pan spray. Flip a patty into your hand, oiled side up, then slip the patty into the hot pan. Cook until golden brown, about 3-5 minutes, then flip and brown the second side for another 3-5 minutes, transfer to plate to cool.

Transfer patties to an airtight container with plastic wrap in between layers and freeze.
To reheat, preheat oven or toaster to 325. Place frozen hash browns on a baking sheet lined with aluminum foil and bake for 10 to 15 minutes until heated through. Serve.