Whole grain brown rice is a staple food for an anti-inflammation diet. It’s loaded with necessary B vitamins that are stripped in white rice. Brown rice has lots of fiber and it takes longer to digest than white rice, keeping you feeling satisfied for a longer period of time. And because there is more fiber, you fill up sooner, eating less rice. I know several people who reluctantly changed from eating white rice to eating brown rice and they were pleasantly surprised to find that they loved the nutty flavor, and that after a short time of eating whole grain brown rice, did not miss the white.
The following recipe for Brown Rice Pilaf is a standard around my house, and I like to make extra for easy lunches or to use in fillings in other dishes. It makes a great companion to chicken, turkey, lean beef, and sometimes fish. My preference is Jasmine Brown Rice, which I buy at my local Trader Joe’s. If I use another long grain brown rice, I sometimes add a touch more water for chewy rice. And depending on the dish that I’m making, I may throw in some fresh herbs, like parsley or rosemary. If you haven’t really given whole grain brown rice a chance, go ahead and try again. Your body will thank you!
Brown Rice, 2 cups rinsed
1 small onion, chopped
Olive oil, 2 tablespoons
1 teaspoon salt
Water, 2 ½ cups
1 bay leaf
1.) Sauté the onion in the olive oil until the onion is translucent. When the onion is transparent, add the water, rice, bay leaf and salt.
2.) As soon as it begins boil, cover the pot and lower the temperature on the stove to medium low. Cook 45-50 minutes, or until the water has evaporated. If the rice is too hard, add more water and cook until it is tender.
For Pressure cooker: Follow step one, and then cover with the pressure cooker lid. Follow your manufacturer’s instructions and cook and medium low for 20 minutes.
Related Article: Why Use a Pressure Cooker?