2013 Food Challenge: Brown Rice

Yes, forget about white rice. No sugar-coating here, let's jump straight into brown rice. After all, why waste your own hard-earned money, or worse yet, your friend's or parent's money, on a food that has no nutrients, fiber or essential oils? Why eat fluff, and then have to take yet another trip to the store just to buy those incredibly expensive essential oils, vitamin pills and fiber? Think about it for a minute... it's nutty isn't it? Why not get all of it from the food in the first place, and in the balanced dosage that only nature knows how to make.

Here are two articles that give us a good idea of how much brown rice has... http://www.organicauthority.com/mojo-foods/brown-rice-vs-white-rice.html

and does... http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better

Brown rice was one of my very first posts when I started this blog. Here is a detailed description on how to make it: http://www.freshfoodunderground.com/2010/03/how-to-make-brown-rice.html

If you decide to use a rice cooker, here is some very important info to consider when acquiring one, used or new:

If you are still doubtful about the taste of brown rice, add butter and salt to it when you cook it. Or olive oil and salt... I do it, and I love it. I also use Basmati Brown Rice, because I love its scent. For those that are concerned about the ''heaviness'' of brown rice... let it soak for an hour or longer (up to 12 hours) before cooking it (do not discard the soaking water, as it has all the nutrients in it). Soaking softens the rice, and makes it more digestible.

Please let me know if you have any questions and/or suggestions!

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