Like the way Europeans looked until recently upon the flours used to make brown breads, brown rice is usually regarded as poor-man's food in Asia because it has not been milled. That's a shame because the bran layer that is removed in the milling and polishing process to make white rice is actually the richest part of the grain, containing much of its fiber, essential fatty acids, magnesium, iron, and vitamins B1 and B3.
Fortunately brown rice is just as easy to cook with as white varieties, although it must be soaked before cooking and takes longer to absorb water during cooking. It also has a pleasant and slight nutty taste on its own, and is as adaptable to most of the different seasonings and vegetables that we like to use with rice.
This tasty brown rice dish is a wonderful accompaniment to almost any everyday kind of meal, and especially because it's so very simple to make.
|Tomato Brown Rice and Corn|
|Recipe by Lisa Turner|
Published on March 14, 2008
Zesty and tangy brown rice with tomatoes and corn — a simple and delicious side dish