Brown (brown) rice called unpolished rice, which is practically unprocessed. It is believed that it is thanks to this minimal processing that the maximum amount of nutrients and minerals is preserved. Brown rice is loved by adherents of a healthy diet for the presence of dietary fiber, which has cleansing properties and has a positive effect on the human digestive system.

Ingredients:

  • 1.5 tbsp. brown rice
  • 4 tbsp. boiling water or hot broth
  • 300 g carrots
  • 200 g onion
  • 300 g mushrooms
  • 2 tbsp. vegetable oil
  • salt, pepper and other spices

Preparation:

  1. Mushrooms, I used champignons, cut into cubes
  2. Grate the carrots on a coarse grater. Chop the onion
  3. Fry onions, carrots and mushrooms in vegetable oil. You may need a little more oil than indicated in the recipe - it also depends on the container in which you cook
  4. Add brown rice to vegetables. Stir
  5. Add boiling water or broth, salt and seasonings. I add a bay leaf, two peas each of black and allspice, a little oregano, and ground pepper. You can also add basil or a little garlic - to taste
  6. Cook the rice over low heat, covered, until the water boils away. Then remove from heat and leave covered for 10-15 minutes. After this, brown rice with mushrooms is ready

Bon appetit!

Cooking Wild Brown Rice - Three Easy Ways

Cooking method 1. Take wild brown rice, fill it with water and leave for twelve hours. Then you need to drain the water from the rice. Next, take a saucepan, fill it with water and pour brown rice into it in the ratio of four and a half cups of water to one and a half cups of rice. Next, cook over low heat under the lid with the addition of the necessary spices and salt. Then the water needs to be drained, add salt to the wild rice, also add the desired spices, and then mix thoroughly. Ready!

Cooking method 2. Place the wild rice in a bowl and wash under cold running water while rubbing it with your hands. Let the rice settle, then pour out the water. This process needs to be repeated about two to three times. This process of washing and rubbing gets rid of the starch on the surface of the rice grains and prevents them from sticking together. Next, fill the brown rice with water and leave it overnight. Then pour water into a large saucepan, add rice in the proportion of two glasses of water per glass of rice. You can use broth instead of water. Bring to a boil, reduce heat, cover with a lid and then simmer over low heat for twenty to thirty-five minutes until the rice has absorbed all the water. Then turn off the heat and leave the pan for about fifteen minutes, without stirring the rice. Before serving, wild rice needs to be stirred to add fluffiness and to help separate the rice grains from each other.

Cooking method 3. We will need: brown rice - one glass, water - five glasses, salt - to taste. Wash brown rice in running water, then add boiling water and cook over medium heat. After ten minutes, reduce the temperature to the minimum value and then cook the rice under the lid, stirring occasionally. If necessary, add more water. The total cooking time for brown rice will take you about forty minutes. Do not add salt to the rice when cooking. Place the finished rice in a sieve and wait until the water is completely gone. As a result, you will get crumbly rice with open grains. Serve rice with vegetables, salads and hot dishes!

Baked Brown Rice

Brown rice can be dry and bland, but when baked in the oven, it turns into something tender and fluffy! A wonderful, healthy and tasty side dish that goes well with meat dishes or vegetarian salads. Prep will only take a couple of minutes, but baking in the oven will take at least 1 hour and 15-20 minutes, so plan ahead.

Ingredients:

  • 1 ½ cups brown rice;
  • 2½ cups chicken broth or water;
  • 1 teaspoon salt;
  • 1 teaspoon of any oil to grease the baking dish.

To prepare baked brown rice:

  1. Preheat the oven to 175ºC.
  2. Grease a baking dish with a diameter of 22-24 cm. Butter or any vegetable oil of your choice will do.
  3. Rinse the brown rice with cold water and place in the prepared baking dish. Pour in chicken broth or water and add salt. Gently and evenly spread over the pan.
  4. Cover the pan tightly with a double layer of aluminum foil and bake in the preheated oven for 1 hour and 10 minutes.
  5. Remove the brown rice from the oven and let sit for 5 minutes before removing the foil.
  6. Remove the foil and loosen the rice. If there is still liquid left in it or, on the contrary, it is slightly burnt on the bottom, adjust the cooking time for next time.
  7. Baked brown rice can be served immediately or stored in the refrigerator for up to one day. After this, it may become tough and tasteless.

Options:

To make the taste brighter, before baking, add 3-4 cloves of unpeeled garlic, 2-3 tbsp. spoons of lightly fried onions or 1 teaspoon of your favorite seasoning.

Brown (brown) rice with vegetables

Ingredients:

  • water - 1 l,
  • carrots - 192 gr,
  • onions - 131 gr,
  • brown rice - 233 gr,
  • canned green beans - 295 g,
  • canned corn -250 gr

Recipe:

  1. Place rice, onions and carrots in the multicooker bowl.
  2. Fill with water, salt, add seasonings (I used turmeric and cumin).
  3. Set the multicooker to “rice-cereals” mode for 40 minutes.
  4. After 40 minutes, add beans and corn, and cook for another 10 minutes. Read more:

Bon appetit!

PILAV WITH CHICKEN FILLET AND BROWN RICE IN A MULTICOOKER

Ingredients:

  • chicken breast fillet – 1 pc.
  • onion – 1 pc.
  • carrots – 1 pc.
  • sweet pepper – ½ pc.
  • vegetable oil – 3-4 tbsp. l.
  • salt, ground pepper - to taste
  • brown rice – 240 g
  • water – 3 glasses
  • greens - 1 bunch.

Recipe:

  1. Cut the onions and carrots into strips or cubes.
  2. Turn on the multicooker to the “Fry” mode and add oil to the bowl. Fry the onions and carrots until light golden brown.
  3. Cut the sweet pepper into strips or pieces.
  4. Add the pepper to the multicooker bowl and place the chopped chicken fillet there. Fry for 5-7 minutes.
  5. Prepare the required amount of brown rice.
  6. Place the rice in the bowl and fry with the rest of the ingredients for 3-4 minutes.
  7. Pour water into the multicooker bowl, add salt and spices.
  8. Add greens. Parsley and dill, a little basil will do. Turn on the “Stew” mode and cook the pilaf for 30 minutes.
  9. An excellent second course is ready. Serve the pilaf hot with a side dish of vegetables and fresh herbs. It looks aesthetically pleasing if you give the pilaf the shape of a truncated cone when serving it.

Rice is an annual herbaceous cereal, without which a good half of the world's population cannot imagine their lives. It can be grown on almost all continents, even in Europe and North America, but it mainly grows in subtropical and tropical areas.

Few people know that over thousands of years of eating rice, man has managed to develop hundreds and even thousands of varieties. “Ordinary” people, not familiar with agronomic science, distinguish rice by color, grain shape and processing methods - for example, there is milled rice, polished rice, etc. When most people hear the word “rice,” they think of white grains that are round, oval, or highly elongated, but the color range of this cereal is much richer. Rice comes in white, yellow, beige, black, red, purple, etc.

Benefits of Brown Rice

We will focus on brown rice - one of the varieties of ordinary, white rice, to which everyone has long been accustomed. The structure of the rice grain includes a white core and a double shell: the inner one is brownish-brown, and the outer one is yellowish and rough. White rice is obtained by carefully polishing the grains, and after removing only the protective shell. The brown inner shell consists of several layers, and is called bran; it contains the lion's share of all the nutrients in rice - for example, 85% oils, 80% vitamin B1, 70% minerals, 65% vitamin PP, etc. It is not surprising that the nutritional value of brown rice is several times higher than that of white rice. It costs noticeably more, but it is recommended by nutritionists and other specialists as one of the best healthy food products; many even advise patients to eat only it, and forget about white, polished rice completely.

This variety has recently appeared in Russian stores, although millions of tons of rice are grown in our country. For some reason, it was believed (and still is) that brown rice is not in demand among “average” consumers, and the need for it is small: “we have enough other products.” Now you can buy it without difficulty, although the choice is not very rich.

Most people really prefer to buy white rice, short grain or long grain: it looks appetizing, cooks quickly and easily, is tender and tasty - especially with seasonings and meat, and there is no need to chew it - it is easy to swallow. But the stomach and intestines like white rice less, but we don’t ask them - that’s not the point.

Rich composition and great benefits of brown rice

It’s worth saying more about the composition of brown rice..

Among the vitamins, group B is the leader: thiamine, nicotinic acid, pyridoxine, folic and pantothenic acid, choline. Brown rice is rich in biotin - vitamin H, which is involved in the body’s most important metabolic processes, as well as in the synthesis of collagen - therefore it is also called the beauty vitamin.

Among the minerals in the first place are silicon, which is involved in the formation and renewal of almost all tissues (bone, connective, epithelial, etc.), and vanadium, an element necessary for the normal course of the processes of hematopoiesis, respiration, growth and regeneration. Brown rice is rich in boron, manganese, cobalt, phosphorus, molybdenum, selenium, magnesium, nickel; It contains lithium, rubidium, copper, zirconium, zinc, potassium and iron.

Rice proteins contain essential and non-essential amino acids, including glycine, which reduces psycho-emotional stress and increases brain performance, and glutamic acid, which plays the role of a neurotransmitter and also stimulates brain function. Due to the properties of the latter, there are fierce debates about the “benefit and harm” of the food additive E621, while it is worth introducing brown rice and other foods rich in glutamine into the diet, and the problem will be solved.


There are 3-3.5 times more fats, and especially unsaturated ones, in brown rice than in regular white rice. It also contains the substance beta-sitosterol, which reduces the level of “bad” cholesterol in the blood and is very useful for men: it slows down the process of baldness and improves the condition of the prostate gland.

Brown rice contains a lot of carbohydrates - 100 g of the product contains almost 30% of the daily requirement for an adult - pectin and fiber, so it is unlikely to cause constipation, unlike white rice. The fiber of the grain shell is soft - the intestines are not injured, but carcinogens and excess cholesterol are perfectly absorbed and excreted from the body. Brown rice does not strengthen you like white rice, but normalizes digestion and the state of intestinal flora, so it also helps get rid of diarrhea.

Eating brown rice can improve the functioning of the gallbladder and pancreas - this is important for maintaining normal glucose levels, reduces fat in the blood, alleviates depression, eliminates insomnia and relieves anxiety. In addition to B vitamins necessary for the functioning of the central nervous system, the product contains quite a lot of tryptophan, a precursor to serotonin - a neurotransmitter that promotes good mood and emotional calm.

Who else should consider brown rice? People who have metabolic disorders; kidney function is difficult, cholesterol levels in the blood are increased; prone to obesity, cardiovascular diseases, hypertension and allergies. Although brown rice is high in calories, it has proven itself in weight loss diets: in a week, if you feel well and are not very hungry, you can get rid of 3-5 extra pounds.


Most often, however, brown rice is of interest to vegetarians and healthy eaters, and most people still find it coarse and tasteless. The latter is not true: you only have to learn how to cook brown rice correctly to want to eat it regularly.


How to cook brown rice

Brown rice is not overcooked, but it takes longer to cook than regular rice.. The easiest way is to use a rice cooker, but you can use a regular saucepan. There should be 2-2.5 times more water than rice; Place the washed cereal in boiling water, reduce the heat to low, close the pan and cook for 25 minutes. Rinse with boiled water, put back in the pan and place on a hot, turned off stove for another 10 minutes.

Another way: cook the rice over low heat for half an hour, with the lid open, and then rinse and proceed as stated above.

Another way: soak the washed rice in cold water overnight, and cook it in clean water in the morning - it will be ready in 10 minutes.

Brown rice differs from its white counterpart not only in color, but also in the method of preparation, taste and composition. Thus, it is brown rice that is most useful, containing vitamins and beneficial microelements. Essentially, brown rice is any unpolished rice that has not had the bran membrane removed during processing. More precisely, the rice was not processed at all. That is, it is an assembled and packaged product, completely ready for use. The color of brown rice can be red, brown, or pale brown. People who adhere to a healthy diet prefer unpolished rice. Although it takes many times longer to cook.

What water should I cook in?
This type of rice is always added to already boiled water or broth. At the same time, you need to salt and season with spices at the very beginning of the process, even before the rice. Broth or water is poured in the following proportion: for 1 glass of rice you need 3-5 glasses of liquid. Brown rice swells much more when cooked than white rice. And the whole process takes from 20 to 40 minutes on average.

Brown rice cooking process
First of all, rinse the cereal thoroughly under running water. The water should drain clear. This is required in order to wash away all industrial dirt, dust and pesticides. In addition, washed rice does not foam during cooking.

Leave the rice in the colander so that all the water drains out. Then leave the brown rice in clean water for half an hour to soften it a little. This way you won’t have to cook for too long, and the result will not be long in coming. At the same time, you can put water or meat (vegetable) broth on low heat to boil. Add spices to taste, salt. Carefully add the swollen cereal to the boiling water. If the rice is not soaked before cooking, then unpolished rice will take 15-20 minutes longer to cook.

Select a pan of such a size that rice and water take up no more than ¾ of the total volume. This is necessary so that the steam generated during cooking remains in the pan. Due to this steam, the process proceeds faster.

After adding the cereal, cook for 20 minutes without a lid. Do not stir the rice, but simply remove any foam if it forms with a slotted spoon. After the time has passed, cover the rice with a lid, reduce the heat to low and cook for another 10-15 minutes under the lid. After cooking, place the rice on cheesecloth or a sieve to drain the water. Then return the cereal to the pan, add butter and leave covered for 5-7 minutes. The rice is ready to eat.

Quickly cook brown rice
Rinse the cereal as usual, soak it in cool water for 20 minutes. Boil water or broth, add swollen rice to the boiling liquid. Cook over high heat for 5 minutes, covered, without removing it. Reduce heat to medium and cook for another 5 minutes. Then you can reduce the heat to the lowest setting and cook for another 3 minutes. Everything is covered so that the steam doesn’t escape anywhere. No need to add oil.

Do not drain the water from the rice, but wrap the container in a large towel, then place it in a warm place. It could be an oven, a radiator, or even a duvet. Leave the pan there for 10 minutes so that the cereal is fully cooked. Then add oil to your liking.

It is important not only to cook brown rice correctly, but also to store it. So, due to the bran shell, it deteriorates faster and rots. Must be stored exclusively in the refrigerator. It is noteworthy that brown rice is absorbed by the body more slowly, which gives the greatest saturation, while blood sugar remains at the same level, which does not harm patients with diabetes at all. That is, there are no contraindications to eating brown rice, except for individual allergies.

Rice is one of the most common side dishes, however, white grains are actually not that healthy for the body. If you use brown rice that has not lost its healthy shell, then by preparing familiar dishes, you can significantly improve your health.


What it is?

Essentially, brown rice is the same as white, but unpolished. Due to the fact that the shell is not removed, the benefits of the product increase several times. It has been proven that during grinding almost 80% of the beneficial substances disappear, while brown grain retains them all. Brown rice is prepared a little differently, but not too difficult. It can be easily distinguished from its white counterpart by the characteristic shade of its natural skin. The calorie content of the product is 331 kilocalories per 100 grams. Brown rice is rich in vitamins, including group B and PP, minerals (potassium, magnesium, copper, iron and others), as well as fiber. It is also important to mention that the amount of polyunsaturated fat in brown rice is three and a half times higher than in white rice.


Benefits and harms

This cereal is useful for many diseases. The product removes toxins and waste from the body, is responsible for reducing blood sugar and prevents the development of certain inflammatory processes. Therefore, brown rice is used in the diet of patients with diabetes and cardiovascular diseases, as well as for problems with the digestive tract. Since cereals have a beneficial effect on metabolic processes, the product is recommended to almost everyone, because the condition of hair, skin and other parts of the body will definitely change for the better. Doctors also advise using the product for those who need to improve intestinal motility and tidy up their nerves. Brown rice has not been found to be harmful.


Preparing cereals

Due to the existing shell, brown rice is much denser and tougher than processed white rice. This suggests that the preparation of cereals should be longer and more complicated. The cereal will have to be washed and then soaked - this procedure should speed up the further cooking process. Rinse the rice in cold water for a long time and carefully. This must be done to remove all dust, gluten, grains of flour and dirt formed both during cultivation and during transportation of the crop. In addition, water will significantly reduce the amount of harmful substances with which the rice was processed.

The procedure will have to be repeated several times until the liquid becomes clear. When finished, you can pour boiling water over the cereal, and then rinse again with cold water. At the next stage, the rice is soaked in a deep container with cold water. The cereal can be soaked for up to ten hours, for example, late in the evening for the purpose of morning cooking or in the morning for an evening meal. The minimum recommended soaking period is six hours.



Cooking rules and times

Even before you start cooking, it should be mentioned that the shelf life of brown cereals is shorter than white ones. Therefore, you should not buy rice in large quantities; it is better to limit yourself to the next two meals. Cereals are best stored in glass jars with a tight-fitting lid. When starting cooking, it is very important to maintain all proportions, since adding water during cooking is strictly not recommended. If a mistake was made and towards the end it became clear that almost all the liquid had gone and the rice was still not ready, you need to remove the pan from the stove and wrap it in a warm towel for several hours.



When choosing dishes, it is recommended to give preference to large containers with a wide bottom. Firstly, this will allow the grains to warm up evenly, and secondly, the grain, which has almost tripled in size, will not crawl out of the pan. Brown rice goes best with peppers, turmeric and cumin. It should be warned that it is not suitable for cooking porridge. A teaspoon of salt is traditionally used per glass of cereal. Having brought the dish to a boil, the rice should be boiled over medium heat for about ten minutes, and then reduced to minimum and kept for another half hour under a closed lid. At the end of cooking, the rice remains covered for fifteen minutes so that all the water is completely absorbed.


Popular food recipes

On the stove

There are three main methods for preparing this dish as a side dish: on the stove, in a slow cooker and in a double boiler. The easiest way is, of course, the first one. First, a glass of cereal is washed and soaked for the required amount of time. Then the rice is poured with three glasses of cold water and placed on the stove. The water is brought to a boil, kept in this state for eight to ten minutes, after which the water is changed to clean, cold water.

Add salt to the rice, bring to a boil again, reduce the heat to low and leave covered for half an hour.


When the water is visually absorbed into the grains, you can turn off the heat and leave the product for another ten minutes. If necessary, the saucepan can be additionally wrapped in a towel. You can season the finished dish with butter or olive oil, and then sprinkle with chopped parsley and dill.

In a steamer



Brown rice is a very healthy product. By cooking it in a double boiler, you can maximize its usefulness: both the structure and properties of the grains will be preserved. The correct thing to do is as follows: pour the cereal into the bowl of the unit, fill it with cold water, which will be twice as much, close the lid and set the correct mode and time for 35 minutes. If there was no time to soak the rice, the processing time will increase to one hour. Cooking in a slow cooker occurs in a similar way. Rice is poured into the bowl and filled with water, and the amount of liquid and solid should be the same. In the multicooker, select the “Rice” mode and set the time from thirty to forty minutes.



It is delicious to prepare a variety of dishes from brown rice, including those that satisfy the concept of “dietary”. Since the product has a savory, nutty flavor, it is necessary to ensure that the other ingredients used are compatible with it. Brown grains feel good next to seafood, veal, chicken, turkey and other meat products, including fatty ones. Traditional is the combination of rice with mushrooms or vegetables, as well as the use of pilaf as a component. It is impossible not to mention some recipes for soups, salads, desserts and casseroles.

Cooking Greek casserole with brown rice will be very tasty and easy. First, the cereal is prepared separately in the amount of 100 grams, after which it is cooled and washed. Add one egg and 100 grams of grated hard cheese to the container with rice. Place this mixture in the prepared baking dish and put it in the oven for about five minutes. At this time, a medium-sized zucchini is peeled, grated and gets rid of excess juice.

Take 200 grams of Feta cheese, knead and combine with zucchini, after which two eggs, diced bell pepper and chopped dill are added to the resulting mixture. Everything is supplemented with ten percent cream, salt and pepper and mixed thoroughly. The resulting mass is laid out in a mold on top of the base, everything is put into the oven. The required temperature is 180 degrees, and the cooking time is about half an hour. A few minutes before the end of the process, you can sprinkle the casserole with grated cheese to create a crust.


Risotto with brown rice

Another popular dish is risotto with brown rice. You will need one cup of cereal; of course, it must first be washed and soaked. One small onion is cut into small pieces and fried with two cloves of garlic until the mixture becomes almost transparent. Then you can add finely chopped or grated carrots and a glass of rice to it. Everything is steamed a little under a closed lid, after which it is poured with 600 milliliters of chicken or vegetable broth. The dish will simmer for twenty minutes. At the end of cooking, add spices, such as curry and basil, as well as tomato paste ten minutes before turning off the heat.


Warm salad

Brown rice can even be an ingredient in a warm salad. To prepare one of them you will need 100 grams of cereal, 150 grams of bacon, one eggplant, one red onion, 20 grams of olives, three tablespoons of olive oil and spices. Rice is prepared according to a traditional recipe. At this time, the bacon is cut into thin slices and thoroughly fried, after which it is placed in a bowl. In another frying pan, onion semicircles are processed in olive oil, they are replaced by eggplant cubes with peel. The olives are cut into rings and placed in a bowl along with the rest of the prepared ingredients. Everything is salted and peppered, if desired, seasoned with the remaining oil in which the ingredients were fried.


Rice with chicken hearts

Such a simple product as chicken hearts together with brown rice will turn into an appetizing dish. The ingredients include a kilogram of offal, 100 grams of bacon, a glass of cereal, half a glass of frozen peas, five tablespoons of soy sauce, a tablespoon of honey, a teaspoon of dried garlic, half a teaspoon each of two types of peppers and salt. Each heart is washed and cut into two parts. Soy sauce is mixed with honey, after which offal is dipped into the mixture for a couple of hours.

At this time, the rice is cooked as usual, and the bacon begins to fry in a frying pan. The finished meat is added to the bacon along with the marinade, and the whole mixture is simmered until the moisture evaporates. When all the moisture has gone, the hearts are fried a little more, and then peas, garlic and spices are placed in the pan. Everything is kept on fire for some time, after which the meat mixture is mixed with the finished rice. If necessary, the dish is salted and decorated with fresh dill, parsley and tomato slices.


Rice with spinach

Lovers of Greek cuisine will love the combination of brown rice and spinach. In addition to a glass of cereal, you will need a tablespoon of vegetable oil, an onion, a bunch of fresh spinach, two cloves of garlic, two glasses of chicken or vegetable broth, fresh parsley, 100 grams of Feta cheese, spices and lemon juice. Fry finely chopped onion in hot oil until it turns golden. After about five minutes, you can combine it with the garlic.

Fresh spinach is cut into strips and, together with washed rice and dill, placed with onions and garlic. Everything is poured with two glasses of broth and put on fire for about fifty minutes. The substance must be salted and seasoned with spices. The readiness of the dish is determined by the condition of the cereal - as soon as it becomes soft, you can turn it off. The dish is served sprinkled with cubes of Feta cheese and a squeeze of lemon juice.


For the recipe for brown rice with mushrooms and green peas, watch the following video.

Until recently, we knew only one type of rice - white. Nowadays, markets delight customers with a wide selection of products, sometimes causing them to be confused about what it is and how to prepare it. We can say that one of these foods is brown rice. Many people wonder how to cook brown rice. This type of rice is considered the most healthy, although it is not a special variety; it is the white rice we all know, peeled from the outer husk, but not polished. Brown rice grains retain a bran coating, which gives them their dark color. Brown rice contains more vitamins, minerals, and fiber than our usual white rice. The taste of brown is slightly different from the usual one with a slight aftertaste reminiscent of the taste of nuts. Brown rice takes longer to cook than white rice, about 40 minutes on average.

Brown Rice - Porridge Recipe

The simplest recipe for brown rice is porridge. To do this, rinse 1 cup of brown rice, add 4 cups of water, bring to a boil, remove from heat and place in the oven. After 50 minutes, the brown rice porridge will be ready. 10 minutes before cooking, you can add bay leaf, paprika, salt and butter to the pan.

Brown Rice - Vegetable Salad Recipe

  • 170 g brown rice,
  • 1 can of canned beans,
  • 1 bell pepper,
  • celery root,
  • 1 onion,
  • parsley,
  • walnuts,
  • salt, black pepper,
  • soy sauce.

Boil the rice for 40–45 minutes, drain the water and wash it in cold water. Vegetables for brown rice salad are chopped and rice is added to them. Mix everything, salt to taste and serve. If desired, you can add fresh tomatoes, cucumbers, and canned fish to the salad.

Brown rice - pilaf recipe

To prepare this recipe you will need to take:

  • 200 g brown rice,
  • 1 carrot,
  • cilantro,
  • 4 cloves of garlic,
  • salt, spices,
  • vegetable oil.

How to cook brown rice correctly?

Brown rice is poured with cold water, brought to a boil and simmered over low heat until the liquid evaporates. Grate the carrots and chop the garlic. Fry carrots and garlic in a frying pan, then add water and simmer a little. After this, add brown rice, cilantro to the pan, salt and pepper to taste.

Benefits of Brown Rice

In addition to the fact that brown rice is healthy, it is recognized throughout the world as a dietary product; it is believed that it protects the body from obesity. Despite the fact that this is a new product for us, which raises the question of how to cook brown rice, in countries such as Japan, the USA, Italy, Spain, it is widely used in everyday cuisine.