Around here there are two things we almost always make in large batches so that we have leftovers in our fridge…beans and brown rice (sometimes quinoa or barley, but usually rice). It is such a great staple to keep on hand for quick, healthy meals.
We all need to make sure we are eating more whole grains and fewer refined foods, and this is a great way to help you on your way. One cup of cooked brown rice is very low on the glycemic index and has 4 grams of fiber, 5 grams of protein, B vitamins, calcium, and iron.
Brown rice takes a little longer than white rice to cook (40 min. vs. 20 min.) but if you make a few cups and save the rest to use throughout the week, you save yourself a bunch of time. It also requires more water (2 cups water : 1 cup of rice). And remember, it’s gluten free!
Here are a few suggestions on the many ways we use cooked rice round here…
- Add to a salad to make it a heartier lunch
- Add to roasted veggies and eat as-is or wrap in a tortilla or collard leaf
- Rice and beans with salsa and avocado slices
- Water saute whatever veggies you have and add cooked rice. Stir to combine and cook until heated through. Add some tofu and you’ve got a little “fried” rice thing going on.
- My latest favorite: quick morning brown rice pudding! (recipe to follow shortly!)