Non-basmati brown rice

Non-Basmati brown rice ——un-milled rice which is an excellent source of manganese, selenium, phosphorus, copper, magnesium and niacin (vitamin B3).  When brown rice is milled and polished into white, it destroys 67% of Vitamin B3, 80% of Vitamin B1, 90% of Vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all the dietary fibre and essential fatty acids.  White rice is essentially refined starch without original nutrients.
Even in brown rice, the non-Basmati brown rice is better than the long-grained ones.  The basic difference lies in their GI.  According to Swapna Chaturvedi, dietician at New Delhi’s All India Institute of Medical Sciences, the low GI of non-Basmati brown rice is an extremely healthy option for diabetics, weight-watchers, colon cancer patients and heart patients.  Its high fibre content keeps blood glucose levels stable and prevents hunger cravings.  Its micronutrients make it anti-carcinogenic and anti-inflammatory.
Ingredients : 2cups brown rice flour (coarsely ground) ; 2/3cup castor sugar ; 1/3cup melted butter ; 3tsp roasted almond powder ; 1/4tsp baking powder ; 3/4tsp cardamom powder.
Method : In a mixing bowl, combine melted butter and sugar.  Add 2eggs and mix well.  Add the rice flour, almond powder, baking powder and cardamom powder.  Mix well using a spatula.  Make a thick dough.  Refrigerate the dough for 15mins.  Preheat oven to 180degrees Celsius.  Line a baking tray with butter paper.  Roll the dough into 1.5inch balls and flatten slightly.  Place these on the prepared baking tray, leaving space between each cookie.  Bake for about 20 to 25mins.
Ingredients : 90gm non-Basmati brown rice ; 40gm wild rice ; 15gm button mushroom ; 15gm porcini ; 15gm woo ear mushrooms ; 5gm truffle oil ; 5gm parmesan shavings ; 5gm onions (chopped) ; 5gm garlic (chopped) ; 40ml vegetable stock ; 40ml mushroom water (the water in which you soak dry mushroom) ; 10ml olive oil ; 5gm chopped thyme ; 15ml white wine ; sea salt to taste.
Method : Heat olive oil, sauté chopped onions, thyme and garlic.  Add mushrooms and sauté.  Add rice and deglaze with white wine.  Add the stock and let the rice cook.  Add mushroom water, salt and pepper.  Finish with butter and truffle oil.  Garnish with parmesan shavings.
———- Recipes by Chef Michael Swami.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s