|If you’ve been reading all the posts this month, you know why you need to eat more whole grain. It’s easy to do just by switching two of the most-served starches—white potatoes and white rice, both of which supply minimal nutrition—for nutritious, high-fiber brown rice.
When you make brown rice, make double the amount you need. That way, you’ll have leftover brown rice, a very versatile food. It can be used for everything from stuffing burritos and omelets to bulking up soups, salads and wraps to creating a flavorful main or new side dish.
If you don’t have any leftover brown rice on hand, you can quickly microwave a package of frozen cooked brown rice, or cook brown rice from scratch in 12 to 15 minutes in a pressure cooker.
This recipe, from Whole Foods Market, creates an elegant Chinese-inspired rice side, enhanced with fresh pineapple and edamame and flavored with grated ginger and cilantro. (Get the recipe.) Serve it as a vegetarian main course or as a side with steamed fish or roasted chicken.
Photo courtesy Whole Foods Market.
|And the next time you open the fridge, look at everything that you can add to leftover brown rice. Scrambled eggs and peas, sundried tomatoes and mozzarella and leftover bits of meat and other proteins are some of our favorites.
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