Brown Rice and Brown Rice Salad
This week we are going to visit brown rice. Although basmati is fabulous and yummy, it is not quite as healthy as brown rice and is completely different in taste and texture.
Brown rice is rice which has not had the naturally occurring bran and germ removed from it. When the bran and germ layer of the rice is removed it takes away some of the fiber and also the rice bran oil, which has been shown to lower some types of cholesterol.
First I will share how to make brown rice and then I will share a recipe for brown rice salad which has converted some of my brown-rice-hating friends into brown-rice-loving friends.
[Recipe by Pishima]
1 cup brown rice washed
2 cups water
In a sauce pan with a tight fitting lid heat the rice in the two cups of water on medium heat. Once the rice and water comes to a boil, reduce the heat to low and let boil uncovered for about 8 minutes. Cover with lid and let cook until all of the water has evaporated then turn the heat off.
It should take approximately 20-30 minutes for all the water to be gone. Let sit covered for around 10 minutes before "fluffing" and offering the rice.
Brown Rice and Chickpea Salad
[Recipe by Pishima]
3 cups cooked brown rice
1 cup chickpeas cooked
Kernels of one ear of sweet corn (or canned summer sweet)
1 medium tomato chopped small
1 cucumber diced
2 tablespoons chopped cilantro
1 jalapeno, chopped small (optional)
Liquid amino acids (I like Braggs) and fresh lemon juice added to individual servings.
If you are using brown rice that has just finished cooking, allow it to cool before making the salad. In a large bowl mix the chickpeas, corn, chopped tomato, diced cucumber, cilantro, jalapeno and brown rice. Mix until evenly incorporated.
Set liquid amino acids and lemon juice to the side until ready to offer and eat. This recipe can be adjusted and changed by adding different vegetables and beans as you like.
I hope you all enjoy cooking, offering and eating this healthy and delicious rice and may your rice always be fluffy :-)
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