Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world." -Auguste Escoffier, 19th century French chef
The refrigerator light goes on...
Simple, simple, simple... When you add rice and salt to water and simmer and you don’t stir the result is perfect.
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
