Switch Your Whole Grains Up a Notch with Brown Rice

Whole grain rice is usually brown-but can also be black, purple, red or any exotic hue. White rice is a refined grain, not a whole grain, because the germ and bran have been removed.

The strong flavor and high price of wild rice means that it is most often consumed in a blend with other rices or grains. Wild rice has twice the protein and fiber of brown rice, but less iron and calcium. Rice is one of the most easily digested grains.

 

Whole grain rice takes 45-55 minutes to cook on stove top. Mix 1 part rice to 2 1/2-3 parts water.

Take care to purchase "Brown" Rice Noodles. To serve, place dry product in hot water for 5 minutes and stir to prevent sticking.

Many gluten free recipes contain rice flour or starch which helps hold the ingredients together. White rice flour is mostly starch. Brown rice flour makes a moist and delicious sponge cake.

Brazilian Beans with Brown Rice

Serves 4

Saute peppers, celery, carrots, onion and garlic in olive oil 5 minutes.
1/4 cup sweet red and orange peppers, seeded and diced
1/4 cup celery with leaves, diced
1/2 cup carrots, peeled and diced
2 tablespoon onion, diced
2 tablespoon garlic, minced
1 tablespoon olive oil

Add spices. Stir and cook 1 minute. Cancel saute function.
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/8 teaspoon coriander

Add beans, brown rice, broth and bay leaf. Lock lid on cooker. Cook at medium pressure for 30 minutes. Release pressure and remove lid.
2 cups vegetable broth, low sodium
1/2 cup dried black beans
1/3 cup brown rice
1 bay leaf

Remove bay leaf. Stir in molasses, tomatoes, paste, juice and apricots. Heat and stir (I chose the saute function for 5 minutes).
2 tablespoon tomato paste
4 teaspoon black strap molasses
1/3 cup diced tomatoes in juice
3 tablespoon orange juice
1/4 cup dried apricots, diced