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Brown Rice - Another Recipe
Brown rice is rice in its purest form - full of nutrients such as calcium, protein and complex carbohydrates. It can be pressure cooked or boiled. In the colder weather, use the short or medium grain rice; in the warm weather, long grain or basmati rice goes nicely in stir-fry or salads. When you have leftover rice, use it in making porridge or add it to soup. Feel free to mix in other grains, such as quinoa (summer time grain), barley, wheat berries or sweet rice. Rice proportion should be 25-30% of your meal.
Ingredients:
1 cup brown rice, washed thoroughly 3 times
- 2 cups water
- Pinch sea salt (just a few grains)
Directions:
Bring the above to a boil uncovered.
- Cover and lower the flame to medium low, to gently cook the rice, about 30-40 minutes more.
- Remove preferably to a wooden bowl, which absorbs excess water.
- Serve with a sprinkle of gomassio, described below.
Hint: For perfect rice every time (not mushy or burnt on the bottom, gently give the pot or pressure cooker a shake. If there is no movement inside, the rice is done. Also, to prevent burned or “bottom” rice, it’s best to place a flame diffuser under the pot, which spreads the heat to the sides of the pot for more even cooking.
Gomassio:
Most commercial gomassio or sesame sprinkle contains too much salt. For this reason, it is best to make our own. Besides, the fresher it is, the better the flavor. Sesame seeds are a great source of calcium, and sea salt, which is unbleached or minimally refined, is loaded with valuable minerals. Used properly – as in a pinch – sea salt brings out the flavor and sweetness of food; a salty taste means you have used too much. To avoid tight bones and water retention, never sprinkle raw salt on your food.
1 tsp sea salt, dry roasted in a skillet, remove to a surabachi.
- 24 tsp brown or black sesame seeds, washed thoroughly, dry roast in a skillet until they start to pop, and crumble easily when pressed between the forefinger and thumb.
- In a surabachi (ridged bowl), and using a wooden pestle, gently grind the salt and seeds until you have 75% powder.
- Can be stored in a small jar for daily use.
