100 Foods: Brown Rice

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…

Brown Rice

White rice was originally brown rice, but it is brown rice with the bran and germ removed. Unlike white rice, it is filled with tons of nutrients.

Brown rice is filled with Thiamine, Niacin, B5, B6, Iron, Magnesium, Manganese, Phosphorus and Zinc.

Mr. Wonderful is not a huge fan of brown rice, but I like to make big batches in the rice steamer and sprinkle it with a little bit of brown sugar in the morning as an oatmeal substitute.

How do you like your brown rice?

~Emme
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