Thursday, October 20, 2011

The Benefits of Brown Rice with recipes

I soaked some brown rice last night and turned the heat on underneath it this morning to boil.  It was my cereal for breakfast and probably will be tomorrow. For lunch it could be part of a salad or a side dish.  For dinner it might get made into burgers, a casserole or even rice pudding for dessert.  This versatile staple has been nourishing humans for millennia.   An enormous amount of people on the planet eat rice as a basis of their diet and why not when it gives you incredible amount of nutrition and benefits.

Most of the benefits are stripped away when you eat pale white rice but it is easier to digest without the bran and germ.  You will miss out on the B vitamins, vitamin E, calcium, iron, etc.  Short grain brown rice has more minerals and generates a lot of energy when you eat it.  Brown rice also bonds to toxins more than other grains and carries them out of the body.  These days we can all use this side benefit.

In general rice promotes good digestion, relieves mental depression and can quench thirst provided you don't add more than a small pinch of sea salt when cooking.  I've recently gotten so thirsty eating overly salted rice in a restaurant.  Rice is economical too.  Just visit your local health food store and stock up on organic whole grain brown rice.

Rice Burgers

2 C. brown rice

4 C. water (plus a little extra if needed for stickiness)
Pinch sea salt

1/4 C. flour or bread crumbs or oat flakes
1-2 carrots, diced
1 onion, diced
1-2 Celery, diced
Fresh parsley chopped fine
Other herbs of your choice, chopped fine
Good quality oil
2 Tablespoons kudzu or arrowroot dissolved in a little cold water (or use an egg or two)

Soak the brown rice over night in a pressure cooker.  (If you do not have a pressure cooker simply use pot boiling method and use extra water to make your rice sticky.) Bring to a boil and add a pinch of sea salt.  Bring to pressure and cook for 45 minutes.  This can be done one or two days ahead if desired. 

Saut√© the carrots, onions, celery and herbs in a small amount of oil for a few minutes.  Add Shoyu and any other seasonings you like, to taste.  Mix with the rice and add the bread crumbs and kudzu (or egg). Fry the patties in a small amount of oil.  Serve with your favorite condiments.

Rice Pudding

There are many variations of making rice pudding.  Use your imagination to create blueberry rice pudding or chocolate rice pudding or use millet instead of rice or any grain you have made.  Here is a basic version to get you started.

2 Cups of cooked brown rice
1/4 tsp. sea salt
1 T. cinnamon
2 T. vanilla extract
1/4 C. raisins
1/4 C. barley malt (or rice syrup)
1/4 nut/seed butter like tahini
1 C. apple juice
1 C. soy or rice milk

Simply place all ingredients into a cooking pot and bring to a boil.  Turn the heat down to medium and stir until you have the desired consistency.  If it gets too thick you can always add some apple juice or rice milk.

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