Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
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. Brown Rice
When I am working on a recipe I love to look at lots of different recipes for the same thing and pick what I believe are the best features. Part of my quest is for the ingredients that go in a dish and only occasionally for technique. As you might imagine there are thousands of such Chinese style Beef with Broccoli recipes. The big difference was mainly with thin sliced vs. cubed or thicker sliced beef. Either way, I don't see that it matters much.
That said, you can use almost any good quality cut of lean beef you like. If flank steak is cheaper than top round, by all means use it.
Simple, simple, simple... When you add rice and salt to water and simmer and you don't stir the result is perfect.
In just six weeks, Dr. Tim Harlan will take the guesswork out of eating healthy with dozens of easy, delicious recipes. Find out more about Just Tell Me What to Eat! - just $15.00 + s/h!