Brown Rice Recipes

Brown Rice Recipes - How Foods Fight Cancer

MAKES 3 CUPS (6 SERVINGS)

Brown rice is higher in fiber and nutrients than white rice and has a wonderful nutty taste.
There are many different varieties of brown rice, each with a slightly different flavor and texture.
The long-grain varieties, which tend to be light and fluffy, are excellent for making a pilaf. The
short-grain varieties are denser and chewier, making them good additions to burgers and loaves. In recent years a number of aromatic varieties, which are especially fragrant and flavorful, have been introduced. Two favorites are brown basmati and jasmine. These are sold in many supermarkets as well as in natural food stores and specialty shops.

1 cup brown rice, rinsed and drained
2 cups boiling water or vegetable broth
1⁄2 teaspoon salt


1. Place the rice in a medium saucepan over medium heat and stir constantly
until it is dry and fragrant. Remove from the heat and allow
the pan to cool slightly.

2. Slowly add the boiling water and salt. Cover and cook over low heat
for about 50 minutes, until tender.

3. Stored in a covered container in the refrigerator, Brown Rice will
keep for up to 3 days.

PER SERVING: 115 calories; 0.9 g fat; 0.2 g saturated fat; 7.3% calories from fat; 0 mg cholesterol;
2.7 g protein; 23.7 g carbohydrate; 0.4 g sugar; 3.4 g fiber; 202 mg sodium; 10 mg calcium; 0.4
mg iron; 0 mg vitamin C; 0 mcg beta-carotene; 0 mg vitamin E