It is the healthy gluten free option which will help you meet all your nutrition requirements without compromising on taste and diet.
Just removal of the outer hull of the rice kernel gives is this variety of rice which has a layer of bran.
Over the few years, It is gained popularity and have a designated place on the shelf in many kitchens. It has become a great pick for those who are health and fitness conscious. However, cooking brown rice is time consuming process. And moreover, people assume that being a healthy option, brown rice has a boring taste.
In today’s fast paced world, where people run on the ticking clock, regular brown rice that takes 60 minutes to cook makes people skip it. It cooks quickly can help in lot many ways and can be a time saver by just cooking in 15-20 minutes.
However, it is slightly differs from Basmati brown rice in certain other ways too. It is long, fluffy when compared to the mushy texture of regular brown rice.
It is grown in Himalayan foothills, have a distinct texture and nutty flavour. These tiny long grains are more lighter than the regular brown rice.
Paired with your choice of favourite vegetables, a dash of spices and raitha as a sider, brown rice can serve as a complete protein and fiber rich meal.
The side hull and bran content in brown rice aids digestion. It gained popularity off late due to its rich nutrient content providing the body essential needs like thiamine, potassium, fiber and magnesium.
The low glycemic rate aids weight loss and even is healthy option for diabetics.
There are many people who find it difficult to stick to brown rice due to its versatile taste.
Here is the delicious recipe of Brown rice pulao just in five easy steps, which will make you swap from white rice to brown basmati organic rice easily.
Note: check the label and select Basmati brown rice as per your preference. It is the best option and it retains all the wheat nutrients.
Before going ahead to the cooking part, wash it thoroughly and for one cup rice you might need to add three cups of water.
- 2 cups Basmati brown
- 1 finely diced onion, 1 chopped carrot
- 2 capsicums finely chopped
- 1 spring onion for garnishing
- 1/2 cup green peas
Take two to three green chillies, 1 dried red chilli, 1 small piece of ginger and a handful of curry leaves, stalks of basil leaves and a few mint leaves. Churn them until it becomes a paste after adding a little amount of water.
Pour 6 cups of water in a vessel, add little salt as per your taste and add two cups of Basmati brown rice. Squeeze half lemon and let it boil until cooked. Remove the excess water once cooked but little firmly al dente. Make sure the rice doesn’t turn out mushy. After straining the excess water, allow the rice to settle down by itself.
On the other side, take all the vegetables except onions in a vessel and add water. Allow the vegetables to boil until cooked but a little firm. Then strain the excess water.
Meanwhile, heat a non stick pan and add oil. Sautee the onions till they turn purplish brown.
Add two cloves in powdered form, 1 pinch cinnamon and two pods of cardamom. Add the paste and stir cook for about two minutes. Add boiled vegetables and put off the flame. Add rice and mix with a loose hand. Add salt as per the taste and lemon if required.
For garnishing purposes, add lemon zest and coriander. Serve the rice with piping of a refreshing chutney in the dish or serve with curd for the delicious taste. Nutritional info:
Per 100 gram serving
81 calories, 1.9% protein and 1.2% fats.