Virtues of Rice

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Misty L. Trepke

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The Virtues of Rice

by Cindy Sanchez

 

http://www.stretcher.com/stories/04/04sep20h.cfm

 

Want to have rice as a side dish with dinner? Should it be long,

medium or short grain? No matter which type of rice you prefer, rice

is healthy.

It is:

 

- Low in calories, with just 160 calories in a 3/4-cup serving

- A non-fat food

- A great source of complex carbohydrates

- Cholesterol-free

- Naturally low in sodium

 

And, the USDA recommended allowance of rice and other grain-based

foods is 6 to 11 servings daily.

 

Long Grain

 

Long grain rice is just that, long and slender. When cooked, the

grains remain separate and fluffy. Long grain rice is great when used

as a side dish, main dish or in salad recipes.

 

Medium Grain

 

Medium grain rice is plumper and stouter than long grain. And, when

cooked, the grains tend to be moister and more tender than long grain

rice. Medium grain rice is great when used in desserts (rice

pudding), casseroles and oriental stir-fry dishes.

 

Short Grain

 

Short grain rice is almost completely round in form. When cooked, the

grains usually stick together. This rice is best in puddings and in

some stir-fry dishes.

 

Brown Rice

 

Brown rice is basically rice where only the hull as been removed. The

bran stays intact. When it is polished, parboiled and/or pre-cooked,

it becomes white rice. When brown rice is cooked, it is slightly

chewy.

 

Wild Rice

 

Wild rice, grown in fresh water, is actually not a rice but rather

strictly a grain. Cooked wild rice can stay fresh in the refrigerator

up to two weeks.

 

- - - - - - -

 

Orange Blossom Rice Mix

 

1 cup uncooked long-grain white rice

1/2 teaspoon dried orange peel

1 teaspoon salt

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

 

Combine all ingredients in a medium bowl. Store in an airtight

container.

 

- - - - - - -

 

Orange Blossom Rice:

 

2 1/2 cups water

2 tablespoons 'butter'

1 package Orange Blossom Rice Mix (see above)

 

In a medium pan, bring the water and butter to a boil. Add the rice

mix and reduce the heat to a simmer. Cover and cook for 20 minutes.

This rice is delicious with sauteed vegetables.

 

- - - - - - -

 

Wild Basmati Pilaf

 

1/4 cup wild rice

1 - 15 oz. can Swanson's vegetable broth

3/4 cup brown basmati rice

1 onion, finely chopped

3 garlic cloves, minced

2 cups thinly sliced mushrooms

2 stalks celery, thinly sliced

1/2 teaspoon thyme

1/2 teaspoon marjoram

1/4 teaspoon black pepper

1/4 teaspoon salt

1/3 cup finely chopped parsley

 

Rinse wild rice and place it in a saucepan with the vegetable broth

and 1/2 cup water. Stir to mix, then cover and simmer for 20 minutes.

At the end of this time, add the basmati rice. Cover and continue

cooking until both varieties of rice are tender, about 50 minutes.

Heat 1/2-cup water in a large pot or skillet. Add onion and garlic.

Cook until all the water has evaporated and browned bits of onion

begin to stick to the pan. Add another 1/4-cup water, scrape the pan,

and cook until the onions begin to stick again. Repeat this process

of adding water and cooking the onions until they are nicely browned.

This will take about 15 minutes. Stir in the mushrooms, celery, and

seasonings. Cook, stirring frequently, for 5 minutes, then add the

cooked rice and finely chopped parsley. Cook over low heat, turning

gently, until the mixture is very hot. Serves 6.

 

 

Cindy Sanchez is the owner and editor of www.PracticalKitchen.com.

Sign up for our Practical Recipes Newsletter for delivery of many

savory recipes to your mailbox each week.

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