White vs. Brown

I like to eat rice. I like to cook rice too.  From child hood to late 30-something, I was a card carrying rice “racist”, with a total preference for the taste, texture and color of white rice.

Even though I knew white rice has far less Protein, Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Folacin, Potassium, Magnesium, Iron and a dozen other nutrients than its brown cousin, even though it has one-quarter the dietary fiber due to the outer husk remaining intact, even though brown rice is better for the environment because there’s less processing involved, I made no apologies about my taste desires. 

Plain and simple white rice always tasted better and, with all other things being equal, taste will always trump the nutritional value of any food when one is forced to choose between them.

Fortunately, that all changed one muggy, summer night in 2006. 

Ruby Foos, the Asian Fusion restaurant chain, makes a brown rice side dish that is out of this world!  It was soft, fluffy and actually tasted really, really good. 

In a matter of three spoonfuls, this one dish had the effect of erasing years of short grain brown rice prejudice from my once hardened heart.  I was so inspired I asked the server for the recipe to which he replied, “I can’t really say, but I will tell you it involves lots of butter and salt”. 

Butter and salt are two of my biggest weaknesses and as outstanding as Ruby Foos’ brown rice dish was that night, I knew right then I’d never order it again.

Why?

Whatever nutritional benefits brown rice had over white were erased by levels of fat, cholesterol and sodium you could find in a Philly Cheesesteak sandwich.  Health food is only healthy if it’s prepared in a healthy way.

As I said before I like to cook and since doing my first internal detox kit in 2002, I’ve pretty much cut out butter and drastically reduced my salt intake over the years.  So, being the adventurous cook that I am, I came up with my own butter-free, low sodium, 100% vegan and hella tasty version I affectionately call:  Brown Rice A-Go-Go. 

My secret ingredients are virgin coconut oil (trans fat and cholesterol free) which also promotes healthy thyroid function, contains antioxidants and aids in digestion.  Fresh ginger is another digestive aid and immune system booster.

And lastly, if you haven’t heard of Superior Touch’s Better Than Bouillon veggie stock, check them out.  A decent tasting vegetable stock is a challenge to make and then there’s the issue of storage and shelf life. 

Better Than Bouillon comes in a easily dissolvable paste that is 100% vegan, msg and gluten-free.

The full recipe serves (8-10), but if you’re the cautious type and aren’t quite ready to believe brown rice can ever taste good and still be good for you, cut the recipe in half. 

Here’s to your newly open-minded tastebuds!

BROWN RICE A-GO-GO
Prep time: 6-8 minutes
Cooking time: 40-45 minutes (or until liquid is absorbed)

2 cups short grain brown rice (rinsed)
1 quart filtered water
4 teaspoons solid veggie or low sodium chicken stock (Better Than Bouillon rocks) OR 1 Quart of liquid veggie or low sodium chicken stock)
3-4 ounces fresh unpeeled ginger root (cut into 2 inch chunks)
1 tbsp virgin coconut oil (not a fan of coconut? Use Canola oil) 

Combine all ingredients in a 2 quart pot with tight fitting lid.
Cover.
Bring to a boil over high heat.  Stir a few times, re-cover and reduce heat to a simmer.
Cook 40-45 minutes or until all liquid is absorbed.

Nutrition Facts:
Serving Size: ½ cup prepared (based on 8 servings).

Total fat: 1.75 grams, Saturated fat: 1.5 grams, Sodium: 355 mg, Total carbs: 38 grams, Fiber: 2 grams, Calcium: 2%, Iron: 4%, Thiamin: 12%, Riboflavin: 3%, Niacin: 15%, Pantothenic Acid: 6%, Vitamin B6: 14%, Potassium: 2%, Phosphorus: 16%, Magnesium: 21%, Zinc: 8%, Copper: 10%

Your comments are always welcome. Please let me know how it comes out!