How Nice Brown Rice!
I cut grains out of my diet for way too long, a silly un-educated decision I made a few years back, thinking I’d be able to survive just fine without them. But I didn’t. So after a year of really concentrating on surviving and thriving, grains are a part of my daily diet once again. And I couldn’t be happier!
The recipe I’m sharing with you is fast becoming one of my absolute favourites. It centres around rice, such a brilliant little carbohydrate I like to use in sweet and savoury dishes, to be eaten hot or cold. I urge you to try this one with the brown variety, even if you’re a white rice fan. Just this once, grab some brown rice and whip up this delighful dish to enjoy with friends or family. The taste of brown rice in this recipe lends a little more nuttiness and good nutrients to the mix.
Fun facts, or what I like to call ‘good to know’s’ for all the white rice lovers out there… I learnt it takes a lot of milling and polishing to convert brown rice into white rice which destroys about 60-70% of Vitamin B3, 80% of Vitamin B1, 90% of Vitamin B6, half the manganese, half the phosphorus, 60% of iron, and almost all of the dietary fiber and essential fatty acids.
With that said, there are many people ‘out there’ arguing both sides of the rice story – some say white is best, others swear the brown kind will keep you livin’ and lovin’ life a LOT longer.
No matter what your preference is, variety is the spice of life, so let’s all celebrate the brilliance of brown rice with the two recipes below! The first will instruct you to perfect the fluffiest, tastiest brown rice you’ve ever cooked (courtesy of the Natural Gourmet Institute). The second set of foodie instructions will guide you to create a healthy, fresh and sweet salad to savour.
Fantastically Fluffy Brown Rice
- 1 cup long grain brown rice, washed
- 1 ¾ cups boiling water
- Pinch of Himalayan or Celtic sea salt
- Dry roast rice in small pot until it becomes dry and slightly aromatic
- Add boiling water and salt to rice slowly and carefully, the water will sizzle a little when it hits the hot pan. Cover
- Bring back to a boil, then reduce heat and simmer for 30 minutes or until all water is absorbed. Do not open the lid once covered - you want to keep all that important steam in, not let it out by opening the lid!
- Remove pot from heat, and let steam 10 to 15 minutes covered
- Leave to cool before preparing the recipe below....
Lusciously Long Grain Brown Rice Salad
- 1 ½ cups cooked long grain rice, cooled
- 2 ribs celery, strings removed, small dice (also know as brunoise)
- 6 radishes, small dice
- ¾ cup currants (organic, preservative free is best)
- ½ cup walnuts, toasted in oven, then chopped
- ½ bunch parsley, chopped
- Himalayan or Celtic sea salt and freshly ground black pepper, to taste
- 5 tbs brown rice vinegar
- 1 tbs fresh lime juice
- 1 tbs ground mustard
- ½ tsp Himalayan or Celtic sea salt
- 1 tsp fresh herbs, optional
- 6 tbs extra virgin olive oil
- In medium bowl, combine rice, celery, radishes, currants and walnuts
- In blender, combine dressing ingredients
- Add dressing to rice-vegetable mixture
- Add parsley and season to taste with salt and pepper