The Brown Rice Series – 1

When we talk healthy lifestyle carbohydrates are an integral part.  Carbs have recently been a source of confusion with the fad diets that promote no carbs and low carbs.  We have been scared away from this wonderful essential nutrient.  So let’s clear things up a bit, it’s the type of carb that matters – complex vs. simple. Vegetables and whole grains are examples of complex carbohydrates, totally what we need to be eating more of.  Simple carbs on the other hand are crackers, white bread, white rice, cookies, etc. exactly what we need to eat less of.

This week we are going to look at one whole grain and a few variations on it – brown rice.

Basic Brown Rice


Purchasing rice in the bulk aisle will save you tons and it stores well.  For starters you may want to try the long grain or jasmine brown rice and mix it with white rice to make the transition.  Short grain brown rice has a bit more fiber and more texture.  It’s my favorite but may take some getting used to.

1 cup brown rice (or 1/2 cup white rice + 1/2 cup long grain brown rice)
2 cups water or stock

Put all ingredients in a rice cooker and turn on.  The cooker will let you know when it’s done. Got to like that.  You can eat it as a side dish, put it in burritos, in soups and this week we will have recipes to demonstrate what else you can do with it.  It may be a good idea to double the recipe at the onset once you see how much more you can do with this rich whole grain. This will set you up for healthy fast food.

If you don’t have a rice cooker, it is an affordable worthwhile investment. You can use it for any type of grain.  Plus you can turn it on an leave it be with out having to go check on it and it will be perfect every time. They range from $8 – $300.  I have had my $18 version (that I got with a coupon for $13) for 5 years and it is still going strong.

Tomorrow Brown Rice Breakfast Porridge.

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