Brown rice is the most commonly known "whole grain" to most Americans. To some, it's the only real "whole grain" they've ever eaten (don't worry, it was the same for me nine years ago).
Easy, quick, hearty and packed with nutrition and fiber, rice can be boiled, baked or pressure cooked on top of the stove (or in a rice cooker). Below is recipe for cooking organic brown rice. This may seem simple to some, but for those of you who have never cooked this delicious energy-packed staple ... it's a good basic recipe to start with.
I was in Florida and a friend mentioned that he liked white rice and finds it hard to eat the brown. I suggested mixing the two, brown and white together ... until he developed a taste for it. Then while I was shopping at Whole Foods in Winter Park, Fla., I mentioned this to a clerk who was stocking rice. He recommended brown jasmine (a long-grain) as a good choice for reluctant brown eaters, and said, "Everyone loves it. We can't keep it on the shelves for very long ... it's naturally sweet tasting and popular." So ... I bought a couple of bags to share.
BOILED BROWN RICE
2 cups organic short-grain (or Jasmine) brown rice
4 cups spring water
Pinch of sea salt
Use 2 parts water per 1 part rice. Place rice and water in a pot, bring to boil over high flame. When gently boiling, add sea salt. Cover the pot with a heavy lid, lower flame, and simmer 50-60 minutes. Uncover and place rice in a separate serving bowl.
Variation: Cook rice with either 30 percent barley, millet, rye, oats, corn off the cob or wheat berries.
Easy, quick, hearty and packed with nutrition and fiber, rice can be boiled, baked or pressure cooked on top of the stove (or in a rice cooker). Below is recipe for cooking organic brown rice. This may seem simple to some, but for those of you who have never cooked this delicious energy-packed staple ... it's a good basic recipe to start with.
I was in Florida and a friend mentioned that he liked white rice and finds it hard to eat the brown. I suggested mixing the two, brown and white together ... until he developed a taste for it. Then while I was shopping at Whole Foods in Winter Park, Fla., I mentioned this to a clerk who was stocking rice. He recommended brown jasmine (a long-grain) as a good choice for reluctant brown eaters, and said, "Everyone loves it. We can't keep it on the shelves for very long ... it's naturally sweet tasting and popular." So ... I bought a couple of bags to share.
BOILED BROWN RICE
2 cups organic short-grain (or Jasmine) brown rice
4 cups spring water
Pinch of sea salt
Use 2 parts water per 1 part rice. Place rice and water in a pot, bring to boil over high flame. When gently boiling, add sea salt. Cover the pot with a heavy lid, lower flame, and simmer 50-60 minutes. Uncover and place rice in a separate serving bowl.
Variation: Cook rice with either 30 percent barley, millet, rye, oats, corn off the cob or wheat berries.