Dr. Dae and Chef Rebecca – Great Food Happens When Healthy Foodies Collide – Catherine’s Magic Green Tea Rice

Brown rice is one of the first alternatives to white rice recommend to my patients.  It takes a little longer to cook brown rice because of its fiber content.   Fiber is one of the benefits of whole grain, making it a healthier alternative to white rice.  Even though I have been preparing brown rice for years, I have to admit it doesn’t turn out very fluffy.  This is disappointing because in preparing a wonderful meal for friends and family my brown rice comes out sticky; stuck to the pot and spoon.  I have found the perfect solution for my sticky brown rice!  Rebecca Katz’s recipe, Catherine’s Magic Green Tea Rice found on page 135 of her cookbook, The Cancer-Fighting Kitchen. I love this recipe because it is so incredibly easy and your brown rice will come out fluffy rice every time.  This is a healthy twist to preparing brown rice; you use green tea and vegetable broth instead of water.  The green tea is a brilliant way to add antioxidants to brown rice.  You can cook as much as you like and store the leftovers in the freezer, to use later in the week with other meals.  Try this recipe for baked brown rice and you may never go back to cooking rice on the stove!

Leftovers Make Lunch or Dinner - Dill Salmon Vegetable Saute

I wanted to share a meal that I threw together by looking at items I had in the refrigerator.   I share this with you in hopes that it may give you ideas about how to create a whole foods meal quickly and easily.  You might even like this idea enough to go out and buy the ingredients to prepare a meal for yourself or your family.

This meal was inspired by Dill that I bought for another recipe last week.  I was looking at some vegetables that I didn't want to go bad and I thought how could I combine dill and vegetables to make lunch.  I also had some leftover salmon from dinner. And the meal came together quickly. 

*A note about extra virgin olive oil and cooking.  Extra virgin olive oil has a low smoke point so it is not a good oil for sauteing.  If you want to saute Olive Oil is a better choice.


I can't give the exact recipe because I just threw everything together in the pan but here is the basics of how to make it (Adjust the spices for your taste buds).  I will prepare it a few more times and get exact measurements before I put any recipes in my book.

1 teaspoon of Olive oil

½ cup of onion diced

¼ cup of dill chopped

3 garlic cloves diced

¼ teaspoon of salt

¼ teaspoon of fresh ground pepper

1 cup of carrots sliced

2 cups of zucchini diced

2 cups of Bok Choy chopped ( or spinach, Swiss chard)

1 cup of Salmon cooked and chopped

Pour oil into a sauce pan on medium and add onion, dill, garlic, salt, and black pepper.  Add carrots sauté for 5 minutes.  Add zucchini, Bok Choy  and Salmon and cook for another 5 minutes.  Serve over brown rice.