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. Two favorites, brown basmati and jasmine, are sold in many supermarkets, natural food stores and specialty shops.
1 cup brown rice, rinsed and drained
2 cups boiling water or vegetable broth
1/2 tsp salt
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.
Slowly add the boiling water and salt. Cover and cook over low heat for about 50 minutes, until tender.
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
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