If you have been wanting to include brown rice in your diet and have not known how to cook it, or thought that its preparation time is too long and too complicated, before you drift back to the perhaps more familiar and less healthy refined white rice, check out the demo by Mark Bittman in the video above. He is a New York Times columnist and bestselling author of several books and cookbooks including How to Cook Everything, How to Cook Everything Vegetarian as well as Food Matters.
Brown rice, a whole grain is one of those healthy foods to lose weight we can incorporate in the diet along with steel cut oats, barley, quinoa, millet, just to name a few. It’s long been popular in bodybuilding and fitness circles and others who seek to eat clean and avoid processed foods to lose weight. It’s also one of the least allergenic grains and perfect if you are on a gluten free diet.
There are several varieties of brown rice: short grain (typically grown in California), long grain varieties include basmati. There are also some specialty rice varieties which come in a variety of colors. Find rice nutrition facts here. It’s high in fiber and its numerous health benefits include its high B vitamin, selenium and manganese content.
The cooking technique: Take raw brown rice the day before or night before and parboil it. To parboil means boil for 10 to 15 minutes. Drain it, and put it away in the refrigerator. it can be stored in the refrigerator He then demonstrates a simple rice pilaf dish so show how fast and easy it is to cook a meal with rice.
This works for other long-cooking grains as well, including barley and steel cut oats, which is quite helpful to be able to have a breakfast cereal on the table quickly in the morning. So much of weight loss and weight management depends upon how organized we are and how much we plan ahead to make sure the healthy foods are within reach and we can zip by the vending machines, the fast food restaurants and continue on our journey.
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