Anyone have some novel brown rice ideas?
Brown rice (jasmine or basmati ) is the only kind I have here, so it goes into my yorvarlakia (the meatballs have a slight gritty texture, no harm), pilaf, fried rice, soups, whatever. It’s been that way for my whole adult lfe. I should look for brown arborio rice for risotto.
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This is a luxury version of thoran, but I have had this once from the restaurant Ganapati in Peckham in South London and it was fabulous:
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I owe an update! Good news. It worked (mostly).
From end of January to mid July, my husband reduced his total cholesterol 33.19%. He just needs to get his HDL up to improve his ratios and lower his triglycerides a bit, and he’ll be golden. @shrinkrap got any tips? 
Meanwhile, I just got my annual bloodwork done and my total cholesterol dropped 15.87% compared to last year. My LDL went down 35 points. Although it is still slightly elevated, my doctor said LDL isn’t a concern right now. And AI interpretation of the ratios and my reduction in triglycerides is encouraging, too:
I’m not sure I’ve ever been “optimal” 
Thank you for all your support and good suggestions!
Now to up my exercise and continue resisting triple-creme Brie…
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Good for you both!
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Well done!
About improving cholesterol? I got nuthin’ . 
I am so grateful that is not a concern for me.
Oh! Avoid olanzapine!
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? (Not that I don’t agree to avoid it but what is the context to cholesterol ?)
One But it is a drug which is used to treat schizophrenia and other CNS diseases - still not sure why @ChristinaM should be treated for schizophrenia?
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I was guessing maybe she was noting that it can have effects on cholesterol? Something she came across in her work? Not applicable to me 
Not at all related to @ChristinaM ! Just all I could come up with. Trying to be clever and failed. Miserably.
Stacked enchiladas…make a basic salsa verde with boiled tomatillos, onions, chilis of your choice, lime, cilantro, and salt. Filling…simmer until tender chunks of zucchini, onion, poblano, crook neck, mushroom, potatoes, cherry tomatoes, whatever you have in chicken or vegetable broth seasoned with cumin and dried chili powder. Remove excess cooking liquid and thicken the rest with cornstarch.
Spoon a little salsa into a baking dish, add a layer of tortillas, more salsa, filling, cheese (I like Oaxaca and cotija), another layer of tortillas, more salsa and cheese. Bake at 350F until bubbly. If you want a more conventional flavor profile, use a can of red enchilada sauce in place of making your own and substitute Velveeta (yes…but it melts SO well).
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I’m making a shrimp makhani, but swapping out the heavy cream called for with fat free Greek style yogurt tonight.
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https://wapo.st/4mle9FX (gift link)
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I’ve definitely tried to increase our bean/legume consumption. My lunch for most weeks is a rice and bean combo. For weeknight dinners, I have also tried to work them in where I can too. We have a variety of nuts in the house, too!
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I’m testing more plant protein by eating a half cup of beans daily instead of oats, and less animal protein. Beans supposedly are better for cholesterol and gut health as well. I think there’s weight loss benefits too.
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