Love rice so much but avoid it due to diet or carb issues? But this substitute can fulfill your rice craving in the most delicious ways.
Yes it is the unmilled, unrefined, unprocessed form of white rice.
This is the healthy gluten-free option that helps you meet all your nutritional needs without compromising on taste and nutrition.
By simply removing the outer hull of the rice seed, this type of rice has a single layer of bran.
For several years, it has become popular and has a designated place on the shelf in many kitchens. This makes it a good choice for the health and fitness conscious. However, cooking brown rice is a time-consuming process. And furthermore, people believe that as a healthy option, brown rice has a boring taste.
In today’s fast-paced world, where people are running around a ticking clock, regular brown rice that takes 60 minutes to cook can make people skip it. Quick cooking helps in many ways and can save time by only cooking for 15-20 minutes.
However, it differs from Basmati brown rice in other ways as well. It is tall, fluffy compared to the mushy texture of regular brown rice.
Grown in the Himalayan foothills, it has a distinctive texture and nutty taste. These small long grains are lighter than regular brown rice.
Paired with your choice of favorite vegetables, a dash of spices and raitha as cider, brown rice can serve as a complete meal full of protein and fiber.
The side hull and bran content of brown rice aids in digestion. It became famous later due to its rich content of nutrients that provide the body’s needs such as thiamine, potassium, fiber and magnesium.
The low glycemic index helps in weight loss and is even a healthy option for diabetics.
There are many people who have a hard time sticking to brown rice because of its versatile taste.
Here is a delicious recipe for Brown rice pulao in just five easy steps, which will enable you to switch from white rice to brown basmati organic rice.
Remember: check the label and choose Basmati brown rice according to your preference. This is the best option and it retains all the nutrients of the wheat.
Before going to the cooking part, wash it well and for one cup of rice you can add three cups of water.
Preparation:
2 cups Basmati brown
1 finely sliced onion, 1 chopped carrot
2 capsicums finely chopped
1 spring onion for garnish
1/2 cup green peas
Pastes:
Take two to three green chillies, 1 dry red chilli, 1 small piece of ginger and a handful of curry leaves, a stalk of basil leaves and a few mint leaves. Grind it until it becomes a paste after adding a little water.
Recipe:
Pour 6 cups of water in a container, add a little salt according to your taste and add two cups of Basmati brown rice. Squeeze half a lemon and boil until cooked. Remove excess water once cooked but still slightly firm al dente. Make sure that the rice does not become muddy. After filtering the excess water, let the rice stand alone.
On the other hand, take all the vegetables except the onions in a container and add the water. Allow the vegetables to simmer until cooked through but still slightly firm. Then strain the excess water.
Meanwhile, heat a non-stick pan and add oil. Saute the onions until they turn purplish brown.
Add two cloves in powdered form, 1 pinch of cinnamon and two pods of cardamom. Add the paste and stir cook for about two minutes. Add the cooked vegetables and turn off the flame. Add the rice and mix with a loose hand. Add salt to taste and lemon if needed.
For garnishing purposes, add lemon zest and coriander. Serve the rice with piping or a refreshing chutney on the dish or serve with curd for a delicious taste. Nutritional Information:
Per 100 gram serving
81 calories, 1.9% protein and 1.2% fat.