Brown and sweet rice to go with everything
POSTED ON August 8, 2009
I had promised a couple of weeks back to give you some recipes for simple grains to eat with all the condiments you now have in your fridge. Having cooked grains on hand makes it so easy to prepare healthy meals in minutes!
As I sat down to write this post I wondered why would anyone want to read about cooking brown rice?
Then the question came to me…
Have you ever eaten good brown rice? No really, a nutty, sweet, slightly sticky and fragrant bowl of it, so delicious that you thought you could happily eat it everyday?
This combination of short grain brown rice and sweet brown rice, soaked before cooking, is all those things. No matter what season it is, brown rice is the grain I cook most as it goes with everything, from hearty stews in winter to refreshing summer salads, as a filling for nori rolls or eaten alone topped with your favorite condiments.
Brown rice purifies the blood, expels toxins, promotes digestion and is full of B vitamins and minerals. Rice bran, which is the coating on whole grain rice, is one of the most nutrient dense substances ever studied, helping to lower excess fat and cholesterol and normalize blood sugar imbalances.
Yesterday I had a pot of rice soaking, a bag of fresh produce from the morning’s trip to the farmers market and a friend over for dinner.
I put the rice on to cook. (recipe below)
Poured some wine.
Boiled the beets whole, stems and all, until tender…lost track of how long as we were busy talking.
Slipped the skins (and stems) off the beets and marinated with red wine vinegar and olive oil.
Shaved some fennel and dressed with lemon juice, black pepper and olive oil.
Washed some lettuce and tossed with sprouts, chives and parsley.
Then sliced them, tore some basil leaves, crumbled a little goat feta and drizzled everything with olive oil.
Brown and sweet rice
1 cup short grain brown rice
½ cup sweet rice
2 1/3 cups filtered water, plus more for soaking
pinch sea salt
Place the brown and sweet rice in a heavy medium size pot. To wash: fill pot with water, swish grains around with your fingers, let rice settle then pour the water off. Repeat. Cover rice with 3 inches of filtered water and soak from 6 to 8 hours or longer. Strain off soaking liquid, add 2 1/3 cups filtered water and salt. Bring to a boil over high heat, cover, lower heat and cook for 45 to 50 minutes or until all the water is absorbed. Remove from stove and let rice sit covered for 10 minutes before serving.
Once cool, store covered in the refrigerator and eat within 3 to 4 days.
Serves 4 to 6 people.
If you forget to soak your rice and can’t wait to have a bowl, increase water to
2 3/4 cups and cook for 50 to 60 minutes.