eatTHISdiet

  Original
  Comfort Food Diet
  Coumadin Users
  My eatTHISdiet

Top Diet Resources
	Low-Cholesterol / Low-Fat Diet Information
	Coumadin® / Warfarin - Information - Coumadin-safe Recipes
	GERD / Acid Reflux - Information - GERD / Acid Reflux- Safe Recipes
	Gluten Sensitivity - Information - Gluten-Free Recipes
	Low Sodium Diet - Information - Low Sodium Recipes
	Lactose Intolerance - Information - Lactose Intolerant Recipe Guide
	The Mediterranean Diet
	Healthy Eating for Kids
	Eating Healthier in Fast Food Restaurants
	Eating Healthier in Chain Restaurants

Sections
	Columns Dr. Tim Says... Chef Tim Says... Isis and Minerva
	Newsletters: Weekly Archive Health & Nutrition Bites Eat - Don't Eat Newsletter Signup
	Equipment
	Techniques
	Ingredients
	Ingredient Equivalents
	Ask Dr. Gourmet
	Dr. Gourmet Reviews
	The Health of It All...

About Dr. Gourmet

Brown Rice

Servings = 2 | Serving size =about 1/2 cup cooked rice

This recipe can be multiplied by 2, 3, 4.

The cooked rice doesn’t keep well.

2 1/4 cups	water
1/4 tsp	salt
1/2 cup	long grain brown rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Nutrition Facts

Serving size: about 1/2 cup cooked rice | Servings 2

Calories 171 | Calories from Fat 11

Amount Per Serving (% Daily Value)

Total Fat 1g (2%) | Saturated Fat 0g (1%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 294 mg (12 %)

Total Carbohydrates 36g (12%) | Sugars 0g

Dietary Fiber 2g (6%) | Protein 3g

Vitamin A 0% | Vitamin C 0 % | Calcium 1% | Iron 4%

Vitamin K 0 mcg | Potassium 103 mg | Magnesium 66 mg

Brown Rice

Brown rice is the more natural form of rice because it hasn't had the outer bran layer stripped away. The bran layer is high in fiber and other nutrients but it is the lovely nutty flavor and chewier texture that makes brown rice so appealing. I especially like to use brown rice in Mexican and Southwestern recipes.

I think that it works well in certain soups because of the savory nut-like flavor it adds. You can use an equal amount of white rice. The brown rice will need to cook longer so the bran layer is cooked well enough that it will not make the soup grainy. As with white rice shorter grain rice will have a higher starch content and make for a creamier, sticky rice than longer grain rice.

1/4 cup uncooked brown rice = 170 calories, 1g fat, 0g sat fat, 0.5g mono fat, 4g protein, 36g carbohydrates, 3mg sodium, 0mg cholesterol

Brown Rice

Nutrition Facts

The refrigerator light goes on...

Special Diet Information

Brown Rice