Nowadays, many different products have appeared in stores, the existence of which we did not even suspect 10-15 years ago. And it is quite natural that we often do not know what can be prepared from all this. One of these incomprehensible foods is rice. Today, in any supermarket, customers are offered several types of this culture. But what to do with them? Today we'll show you how to cook brown rice.

But, before giving simple recipes from brown rice, we will talk a little about how it differs from white, and what is the use of it.

It turns out that brown rice is plain rice, peeled from its outer husks, but not polished. In the grains themselves, a shell of bran remains, so the rice is brown. The benefits of this particular variety (and there are only about 7 thousand of them) of rice for the body is much greater than from other types: it contains a higher concentration of minerals, vitamins and fiber. However, it takes longer to cook brown rice properly - about 40 minutes.

It is believed that sprouted brown rice may protect against Alzheimer's disease and senile dementia. Also, doctors recommend this particular variety for dietary nutrition.

Therefore, if you know how to cook brown rice, it will take its rightful place in the diet of your family, and this will have a beneficial effect on your health.

The easiest brown rice recipe is porridge: Rinse 1 cup of rice, pour 4 cups of boiling water over it and bring to a boil. Remove the pan from heat and place in the oven for 50 minutes. Season the porridge with bay leaves, paprika, salt and a little butter 10 minutes before cooking.

Next brown rice salad recipe: Take 175-180g rice, 1 can of canned red beans, 1 bell pepper, celery root, medium onion, parsley, some walnuts, salt, black pepper and soy sauce to taste.

Boil the rice in boiling water for 40-45 minutes until it softens, drain the water and rinse it in cold water. Chop the rest of the ingredients (except nuts) and add to the rice. Mix everything gently and garnish the salad with broken walnut kernels. You can add some canned fish (for example, salmon or tuna), fresh tomatoes and cucumbers to such a salad.

And finally, we offer you a recipe for brown rice pilaf. Take 200g of rice, 1 carrot, cilantro, 4-5 cloves of garlic, vegetable oil, salt and spices to taste. Pour 2 cups of cold water over the rice and bring to a boil. Reduce heat, cover the container and cook until the water is absorbed and evaporated. Peel the carrots and grate on a medium grater. Peel and chop the garlic. Heat the vegetable oil in a deep frying pan, fry the garlic, add the carrots, stir, add a little water and simmer the vegetables. Then transfer the rice, cilantro to the pan, season with salt and pepper to taste and bring the mixture to a boil. Serve pilaf with fresh vegetables or meat.

And, if you know other ways to cook brown rice, share them with us in our article or at the bottom of this article.

From an early age, teach children to eat brown rice; if you delay with this, then later you will certainly hear from them complaints that its color is not as white as it should be, and that it should be chewed for too long. White rice is higher in calories and you can use it to prepare meals for the youngest children, but when they are older, brown rice should be the turn to: it contains more B vitamins, iron, calcium and potassium, and valuable fiber.

1 teaspoon brown rice

2.5 teaspoons of water

1. Rinse the rice thoroughly in several waters. Transfer to a sieve to drain the water.

2. Boil water in a small, thick-walled saucepan with a tight-fitting lid.

3. Put rice in water, bring to a boil quickly and skim off any foam.

4. Reduce heat to low, cover tightly and cook:

Long rice - within 30 minutes,

Short and round - within 25 minutes;

Rice with narrow grains - 15-20 minutes.

Do not stir the rice while cooking.

When the required time has passed, the rice should have absorbed all the water and be completely cooked. There is no need to rinse the finished rice or it will wash out all the water soluble nutrients!

Eat the rice right away or keep it in the bottom of the warm oven for a few minutes.

Brown rice diet

This vegetarian cleanse diet will help you cleanse your body and mind with brown rice and plant foods. Every day you need to start with a glass of still mineral water or any herbal tea. Be sure to drink plenty of fluids between meals: plain and mineral water, green and herbal teas, freshly squeezed juices.

It is allowed to eat 180 g of unpeeled rice (also called "brown" or "brown") per day, supplementing it with 100 g of fruits or dried fruits, 300-400 g of vegetables, 1 tbsp. l. unrefined olive oil, a little natural vinegar for salads.

The diet can be adhered to for 3 to 14 days, after which it is necessary to limit the consumption of meat and dairy products for some time, replacing them with cereals, as well as vegetables and fruits.

Monday

Breakfast.

Apple, rice, some grated lemon zest and a few drops of lemon juice.

Dinner.

Vegetable broth; green vegetable salad dressed with vinegar and olive oil; rice with herbs and 1 tsp. olive oil.

Dinner.

Vegetable broth, rice with carrots and zucchini (celery root).

Tuesday

Breakfast.

Orange, rice with grated orange zest and 1 tsp. sour cream.

Dinner.

Dinner.

Vegetable broth with vegetables and rice.

Wednesday

Breakfast.

Rice, apple, cinnamon.

Dinner.

Vegetable broth, cucumber salad, rice, 150 g of fried mushrooms.

Dinner.

Vegetable broth, rice and boiled broccoli.

Thursday

Breakfast.

Fruit salad, 1-2 tbsp. l. rice flakes, cream.

Dinner.

Vegetable broth, radish, lettuce, rice with boiled carrots.

Dinner.

Vegetable broth; rice seasoned with parsley and a pinch of sunflower seeds.

Friday

Breakfast.

Rice with grapes or raisins, 1 tsp. grated almonds.

Dinner.

Vegetable broth; rice with herbs, steamed vegetables and 1 tbsp. l. olive oil.

Dinner.

Vegetable broth; rice; 1 tbsp. l. chopped walnuts; 2 tbsp. l. chopped green onions and 2 tbsp. l. grated celery or parsley; steamed spinach.

Saturday

Breakfast.

Rice, 2 dates, 4 walnuts, 1-2 figs and 1 pear.

Dinner.

Vegetable broth; rice with cucumber, bell pepper, mint and 1 tbsp. l. olive oil.

Dinner.

Vegetable broth; rice with 1-2 apples, cut into thin slices; 1 tbsp. l. cream or sour cream and half a tsp. honey.

Sunday

Breakfast.

Rice with diced apple and pear, a few drops of lemon juice, 1 tsp. honey, half a glass of yogurt.

Dinner.

Vegetable broth, 200 g green salad, rice with 1 tomato and green beans.

Dinner.

Vegetable broth, rice with steamed zucchini, 1 tsp. olive oil, 5 olives, basil.

Vegetable brothprepare as follows: 300 g of vegetables (carrots, leeks, celery root, small onion, small potatoes, white cabbage, etc.) cut into cubes. Pour 1 liter of water and cook over low heat for half an hour. Add herbs (parsley, dill, rosemary, green onions, thyme, basil) to the finished broth. Before use, you can dilute a little with water and add a teaspoon of ground oatmeal.

For brown rice to take its rightful place in your diet, you need to know how to properly prepare meals from this healthy dietary product.

What is brown rice

Brown rice is by no means a particular type of rice crop.

After the rice is harvested, rice grains are dried, peeled and then polished.

The result is white rice, familiar to everyone from childhood.

If the rice grains are peeled from the husks, but not subjected to the grinding procedure, the output will be brown rice, with grains of a dirty brown color that have uneven edges.

The brown color of the grains is given by the remaining bran shell, and it is to this that this type of rice owes its useful properties.

Brown rice contains significantly more fiber, B vitamins, trace elements and vegetable fats than its white counterpart.

Cooking features

Brown rice can be used for all of the dishes previously cooked with white rice.

Unpolished rice has a specific taste, but people get used to it pretty quickly. Another feature is a longer cooking time.

Why do you need a large size? In a large saucepan, the rice will be in a thin layer, so all parts of it will be exposed to the same heat.

Cover the saucepan with a tight lid and put it on fire. After the water in the saucepan has boiled, set the fire strength to the minimum value. The cooking time for brown rice is usually 30 to 40 minutes.

An indicator of the readiness of unpolished rice is when all the water is absorbed into its grains.

After that, remove the pan from the heat and, without removing the lid, let the rice sweat for 15-20 minutes. During this time, the brown cereal will set, become soft and crumbly.

Only then can the dish of light and aromatic brown rice be served.

Good appetite!

Brown rice is called unpolished rice that has undergone minimal processing, usually long-grain varieties. Such rice has a characteristic nutty flavor, it is much healthier than white rice in terms of the content of nutrients, vitamins and trace elements. highly regarded by nutritionists and healthy food advocates. Brown rice varieties are excellently combined with vegetables, meat, mushrooms, fish and other products, they are well suited for cooking pilaf and shawla and various other dishes of this type, combining ingredients of different origin. Brown rice, when cooked correctly, is crumbly.

Rinse the rice thoroughly with cold water before cooking. Then the water should be drained, you can then steam the rice with boiling water for 5-20 minutes to remove excess starchy substances. After such preparation, the water must be drained and the rice can be cooked either separately by pouring it with clean cold water, or put in a working container for cooking along with other products (pilaf, shawli, soups, etc.). During cooking, do not stir the rice with a spoon, otherwise it will stick together. The cooking time for brown rice can vary widely, on average from 10 to 25 minutes (and in pilaf and more) depending on the desired degree of cooking. If you cook the rice separately, after boiling until Drain off excess water in the desired condition (it is convenient to use a special sieve for this). You can separately cook brown rice in a slow cooker - this is very convenient (read the instructions for the device carefully). For rice cooked in this way, it is good to serve meat gravy, stewed mushrooms or vegetables (eggplants, bell peppers, young beans, zucchini, pumpkin, tomatoes, etc.).

Pilaf with brown rice and vegetables - a simplified recipe

Ingredients:

• (pitted meat) - about 600 g;
• pure mutton fat - about 50-100 g;
• onions - 1-2 pcs.;
• carrots - 1-2 pcs.;
• bell peppers - 1-2 pcs. (optional seasonal ingredient);
• cumin seeds;
• a mixture of dry spices for pilaf without chemical additives;
• tomato paste (optional component, optional);
• garlic;
• different fresh herbs (parsley, cilantro, basil, tarragon, etc.).

Preparation

Cut lamb fat into small greaves and melt in a cauldron. Add cumin (1-3 teaspoons), mix and add finely chopped onions and carrots. Reduce heat, lightly fry everything together, stirring occasionally, and add meat, cut into small pieces (cubes or cubes). Stir, cover with a lid and simmer the meat for 30 minutes to 1.5 hours, depending on the age and sex of the animal. Stir periodically, if necessary, you can add a little water to the cauldron.

We wash the rice thoroughly with cold water, and then soak it in boiling water, then drain the water.

When the meat is almost ready (taste it), add the washed rice and sweet peppers, cut into short strips. Add water so that rice covers the finger. You can add 1-2 tbsp. spoons of tomato. Stir the pilaf 1 time, no more, otherwise the rice will stick together.

Cook over low heat, covering with a lid. When the liquid has almost evaporated, we make the “mine” pilaf in the mass to the bottom with a wooden stick or a table knife. We put 1 clove of garlic in the "mines", you can unpeeled. When the pilaf is almost ready, you can place the cauldron without a lid in a preheated oven for 15 minutes. This action gives the pilaf a special aroma and color (however, it is not necessary).

Serve pilaf, sprinkle with fresh finely chopped herbs. Of course, it is good to serve unleavened cakes and fresh green tea with this dish.

Brown (brown) rice - this is not polished, untreated (minimally processed) rice.

The nutritional value of such a product is several orders of magnitude higher than that of processed rice, because the preserved shell of brown rice contains oils and a lot of nutrients, making such rice much more useful and at the same time well digestible by the stomach. These are just some of the beneficial properties for the human body.

It should be clarified that we are talking about brown (brown) rice and not about black (or wild) rice. The difference is that processing of brown rice is minimal and the product retains more nutrients.

The shell of brown rice maintains the integrity of the grain, making it a rich source of protein, calcium, magnesium, potassium, thiamine and fiber.
People wishing to lose weight or suffering from diabetes will find unrefined rice as an ally and helper due to its low level.
White rice, however, still dominates the market as it is heavily promoted. Most white rice packages say fortified rice. In fact, the processing of white rice removes iron, vitamins, magnesium, zinc and other nutrients, which manufacturers then replace with synthetic vitamins. Despite this "enrichment", white rice does not come close to brown rice in its nutritional value.

The benefits of this rice:

Contains selenium... It is a valuable trace element that has a positive effect on the thyroid and pancreas, increases immunity, maintains normal hormonal levels in women, prevents toxicosis in pregnant women, and helps to recover from childbirth. A unique property of selenium is its ability to reduce the risk of heart disease and arthritis. Selenium has anti-inflammatory properties, a sufficient amount of selenium in the body helps fight free radicals and keep you young.

Rich in magnesium. One cup of brown rice provides 80% of your required daily intake of magnesium. Magnesium helps the body to synthesize fats and also strengthens the nervous and reproductive systems.

A source of beneficial native oils. These oils are “healthy” fats that help control normal blood cholesterol levels.

Great helper for weight loss. Brown rice is high in fiber, which aids in proper bowel function and facilitates digestion. This rice is ideal for those looking to lose weight by making them feel fuller and thus reducing the portion they eat.

Unpeeled (not polished) rice. Brown rice is considered a whole grain product because it does not lose its integrity during processing. Whole grains have been shown to significantly reduce plaque in blood vessels and reduce the risk of cardiovascular disease.

A source of antioxidants. One of the best "secrets" of brown rice is its antioxidant effect. Many people consider strawberries, oranges, kiwis, blueberries, and other vegetables and fruits to be antioxidant-rich foods. In fact, brown rice deserves a place of honor among these foods for its antioxidant properties.

High in fiber.This rice is high in fiber and tops the list of foods to help prevent colon cancer.

Assistant for people with diabetes. Brown rice helps balance blood sugar levels, making it a unique food source for people with diabetes. Studies have shown that people who ate a cup of brown rice daily reduced their risk of type 2 diabetes by 60%.

An ideal food product for children. Thanks to its fiber and variety of nutrients, it is the best type of rice for a healthy and balanced diet for children.

Helps in the fight against candidiasis. Brown rice is the best treatment for candidiasis. A third of the population of the industrialized countries of the West suffers from this disease. The high fiber content and very good digestibility of this product helps the sensitive digestive system fight candidiasis (yeast-like fungi of the genus Candida), preventing them from proliferating in large quantities.

Improves intellectual ability. Regular consumption of brown rice improves memory, has a positive effect on the central nervous system, and helps to increase intellectual abilities.

Gluten free. Ideal for people with allergies to gluten. Such people can use brown rice to treat irritation of the mucous membranes of the intestines and stomach.