Rice Browns and Picadillo Chowder

Today was FREEZING in the Burg! So I made myself a spicy chowder and rice browns! I was a little skeptical about how brown rice fritter things were going to taste, but after tweaking the seasonings a little bit, MAN O MAN is this a healthy gluten-free treat!

Rice Browns:

Ingredients:

1 tsp sesame oil

1 tsp soy sauce

2 egg whites

3/4 cup cooked brown rice

1/2 tsp salt

1. Put egg whites, soy sauce, and salt into a bowl and mix with a fork. Heat the sesame oil in a pan over medium high heat.

2. Mix rice into the egg white mixture, using your fingers. When the oil heats up, use a spoon to place small dollops of the mixture into the pan, forming shapes like pancakes.

3. Let the rice browns cook for 4 minutes in the oil, then carefully flip, patting down with your spatula. Fry for another 4 minutes, and then put on a paper towel to drain. Repeat until the batch is gone.

Picadillo Chowder

Ingredients:

- 1 lb ground turkey sausage

- 1 cup cooked brown rice

-1 15 oz can black beans

- 32 oz chicken stock

- 1 medium onion, diced

- 4 cloves garlic, minced

- 1 tbsp cumin

- 1tbsp chili powder

- juice of 1 lime

-Franks wing sauce

- salt and pepper to taste

1. Saute onion in a stockpot, and add the sausage. Cook until brown. Add the garlic and cook for two minutes.

2. Add the stock, rice, beans, cumin, and chili powder to the pot. Bring to a boil, and then reduce heat. Simmer for 20 minutes.

3. Add the lime juice and salt and pepper to taste. Garnish with Franks hot sauce!