Brown Rice Recipes
Did you know that brown rice is a lot healthier and more nutritious than white rice? Since brown rice is basicaly unpolished whole grain rice only the outer husk removed, you might be tempted to think that it's a type of inferior rice but nothing can be further than the truth.
While white rice may look more superior because of its distinct white polished grains, brown rice is actually more nutritious in many ways, despite its dirty look and and color. This is because of it contains rice germ and high-fiber (three times the fiber of white rice) bran layers, brown rice is loaded with vitamins and minerals such as such as riboflavin, folate, iron and magnesium which are not available in white rice and therefore it is considered to be one of the one of the healthiest foods on the planet. While white rice is fluffier and cooks faster, brown rice is chewier and nuttier tasting.
Ingredients:
- 2/3 cup brown rice
- 2 cup water
- 3 eggs, beaten
- 1 carrot, sliced
- 1 onion, chopped
- 1 green pepper, diced
- 1/2 teaspoon thyme
- 1 potato, unpeeled and diced
- 3/4 cup mozzarella cheese, shredded
- 1 pound zucchini, coarsely shredded
- 1 tablespoon vegetable oil
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
Instructions:
1. In a saucepan, add in the water and salt then bring to a boil.
2. Add in the rice and cover it. Let it simmer over low heat for 45 minutes until the water is absorbed.
3. In the meantime, heat a skillet and add in the oil. Add in the onion and saute it until tender.
4. In another saucepan, add in the carrot and potato then cover them with water. Cover and boil them until tender then drain.
5. In a mixing bowl, add in the eggs, green pepper, thyme, mozzarella cheese, zucchini and pepper. Add in the boiled potato and carrot as well as the cooked rice. Combine and mix well then transfer everything into a greased 2 quart casserole.
6. Bake for 1 hour at 350°F (177°C).
7. Serve and enjoy!