Meatless Monday: A New Look at Rice
We all know that brown rice is the healthier option when paired next to white rice, but we don’t always go with what’s best for us. Here is a new recipe that blends the flavors of white rice and benefits of brown rice all into one!
Aside from being higher in protein and vitamins, brown rice is much more sustainable since white rice requires about twice as more land, water and nutrients to grow.
The recipe below is comprised of half brown rice/half white rice – this way, we can still enjoy the flavor and help the earth out at the same time.
1 cup long grain brown rice (or substitute Bhutanese red rice if you’re feeling fancy)
1 cup basmati or Jasmine white rice
3 cups of water
1 teaspoon of salt
Optional: a slice of fresh ginger for flavor and a half teaspoon of turmeric for color
1. Combine the water, salt and brown rice in a non-reactive pot. Bring rice to a boil, lower heat and let simmer on low for 15 minutes.
2. When timer goes off, add the white rice and set the kitchen timer for 20 more minutes. When it goes off a second time check your rice for tenderness and your water level, and add a quarter cup of water if necessary. If the rice is close to being done to your liking but you can still see a little water near the surface, try turning the heat off, leaving the lid on, and letting the rice steam in residual heat for an extra 10-15 minutes.
3. Serve with your favorite combination of vegetables and/or protein. (I always make at least a serving or two extra since cooked grains can last in the fridge for as long as a week.)
* This blend is especially easy because quinoa requires the same exact cook time that most long grain white rice does.
Recipe originally posted on Grist.
We hope you enjoy this new recipe and helping out the environment!
Peace Grl Out!