Thursday, February 10, 2011
Zesty Brown Rice with Cilantro
Sometimes I think the sense of taste is in our mind and not in our tongue why else would it be so hard to replace white rice with brown rice in all our typical rice recipes? To overcome this notion I cooked brown rice as brown rice and not as a substitute of white rice. Instead of pairing it up with Dal or Curry, the brown rice I cooked was served with whole wheat pasta and a side of asparagus. Nobody at the dining table asked what they were supposed to eat the rice with so I guess the experiment was successful.
Brown rice – 2 cups
Water – 5 cups
Thawed Green Peas – half a cup
Finely chopped cilantro – half a cup
Fresh Lemon juice – 6 tsp
Lemon zest – half tsp
Salt and pepper
Soak the rice for half an hour in water. Add salt, water, lemon zest and 3 tsp lemon juice to the rice and cook for about 40 minutes or so in a deep vessel or until the rice is tender and nearly done. Alternatively transfer the whole thing to a rice cooker and put it on “brown rice” setting if there is one. Just minutes before turning the heat off, add peas, remaining lemon juice, cilantro, pepper and mix well. Cook for a few minutes and turn the heat off. Garnish with more pepper and serve.
*vegetable or chicken broth can be used instead of water to cook the rice.
*fresh green peas can also be used, add them with rice right from the beginning to cook.
*One cup of cooked long grain brown rice contains 84 mg of magnesium while one
cup of white rice contains 19 mg.
*Brown rice has THREE times more fiber than white rice.