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Ingredient

Brown Rice

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What is it?

Unlike white rice, brown rice kernels still have their bran layer and germ intact, so they have a nutty, grainy character and are rich in complete proteins, minerals, and vitamins.

Don’t have it?

You can substitute barley, which offers a similar texture and nutty flavor or white rice.

How to choose:

The germ contains some oil, which means brown rice can go rancid more easily than white. To avoid rancidity, buy in small quantities.

How to prep:

Cooking brown rice by the pasta method (boiling it in a large pot of salted water until tender) is quick and results in tender, separate grains with a nice chewy bite, instead of mushy, split-open kernels that often result when this variety is cooked in a covered pot.

How to store:

Store brown rice in the refrigerator to prevent rancidity.

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