Brown, Golden and Red Rice

            Rice is a grain and consists of an inedible hull or husk and edible bran, endosperm, and germ.  Both brown rice and red rice have the hull removed, but the bran is intact.   The bran adds more fiber and retains some nutritional value over white rice.  This gives the rice a slight nutty flavor and a firmer bite.  Bran rice is less processed.  In comparison, white rice has the bran and germ removed and is polished so it is more processed and loses the nutritional value of the bran and germ.

 

Brown rice can be found in both long grain and short grain varieties.  Often this rice can be substituted in recipes calling for white rice.  Below is a risotto recipe made with brown rice.  Brown rice can be served as a side dish by itself or with vegetables and seasonings.  It can be added to main dishes, soups and casseroles.

 

Brown rice and Red Rice

 

 

I order the red rice online

Red rice is a little harder to find.  I ordered it online.  One caution is the water turns red when cooking red rice and this can affect the color of your dish.  I would use it in tomato based dishes or in soups that have many vegetables.  I would avoid white vegetables like potatoes and red rice.  Also if you are looking for a contrast in colors, I would cook the red rice separately and add just before serving.  The cooked red rice will be slightly lighter in color than red beans or kidney beans.

 

Cooking brown or red rice takes a little longer than white rice.  It requires a little more liquid for the longer cooking time.  Brown rice can usually be substituted for white rice in most recipes, as in the risotto recipe below.

 

Golden rice is genetically altered to produce beta carotene.  It was developed to give more nutrients to diets in Third World countries.  So if you are opposed to GMOs, I would steer clear of Golden Rice.  My opinion is you have a beautiful golden color to white rice with saffron.  I decide not to buy and cook this one.  It’s mentioned here to open this option to you.

 

This Week’s Challenge – Try a variety of brown or red rice

 

Buy a package of brown or red rice and cook it by itself.  If you are already familiar with brown rice, try making it in a recipe calling for it.  If you are adventurous, try making a favorite recipe calling for white rice substituting brown or red rice. Research online for a recipe and record your findings in your journal.

 

Tip for this Week – Rice for breakfast

 

            In many cultures around the world, leftover rice is the most common breakfast food.  It can be eaten for breakfast just like cold cereal or warmed in the micro wave.  I sometimes have a bowl of left over rice with milk, cinnamon sugar and fresh fruit or dried fruit added.  You will be surprised how good it is and filling.  Rice can also be added to pancake and waffle batter, in soups and salads, combined with other ingredients for a side dish, and in desserts

 

This Week in Punkin’s Kitchen

.

Kaboche Squash Risotto

Based on Volumetrics Squash Risotto, p. 309

 

The risotto served with lamb and broccoli

Kabocha squash, also known as Japanese pumpkin, is a hard winter squash.  It is dense and difficult to peel.  I recommend cutting the squash in slices and the peeling each slice.  I love this squash.  It is excellent in tempura.

 

Kabocha



The inside

3 C      Kaboche Squash, peeled and dice to medium size (or other winter squash)

3 C      Broth, vegetable or chicken

2 t        Olive oil

3-5      Garlic cloves, minced

1          Onion, medium, finely diced

1 C      Brown rice

½ C     White wine, dry

¼ t       Nutmeg, ground

3 T       Cilantro, fresh, finely chopped (or other fresh herb)

            Salt and pepper to taste

1 oz.    Italian hard cheese, grated (Parmesan or Romano or your choice)

 

The ingredients

1.    Place the prepared Kaboche in a microwave same dish and add 1 cup of the broth.

 

Medium diced kabocha

Place in bowl safe for the microwave

Add the broth and cook in the mcrowave

 

2.    Cook in the microwave for ten minutes, until very soft.

3.    Heat the remaining broth.

4.    Mash the Kaboche and set aside to cool.

 

 

I used a stick blender to puree the kabocha

 

5.    Finely chop the remaining Kaboche and onion.

 

Garlic and onion

 

 

 

6.    In a wide skillet heat the oil and sauté the Kaboche, onion and garlic until soft.

 

brown rice

Rice added to the onion mixture

 

7.    Add the rice, wine and a ladle or two of the hot broth.

8.    Bring to a boil and reduce the heat to a low simmer, stirring slowly.

 

three or four ladles of hot broth added

As the broth is absorbed and more broth,
stirring constantly

 

 

9.    When the liquid is almost absorbed, add a couple of ladles of the hot broth and continue until the broth used up and the rice is tender.

10. Add the puree with the last of the broth.

 

Add the puree and continue stirring until
the liquid is absorbed

 

 

11. Cook until the liquid is almost absorbed, add the nutmeg and cheese.

 

Nutmeg and cheese added

Leave a little liquid as the risotto will continue
to cook and absorb

 

 

12. Season with salt and pepper.

13. Sprinkle the freshly chopped cilantro or herb of choice over each serving.

 

This can be served as a meal or as a side dish

 

Red Rice Pilaf

            Rice pilaf is rice cooked in broth with cooked onions.  It often has a mixture of vegetable and seasonings added.

 

Served with tilapia and green beans

2 t        Olive oil

½ C     Onion, finely chopped

1-2      Garlic clove, minced

¼ C     Bell pepper, finely diced

1 C      Red Rice, uncooked

2 ½ C  Broth of choice

            Salt and pepper to taste

¼ C     Almonds, slivered or pine nuts

            Basil fresh, chiffonade

 

The ingredients

Finely chop the onion and bell pepper

1.    In a skillet with a lid, heat the oil and sauté the onions.

 

Onions sautéing in olive oil

 

 

2.    When the onions are soft add the garlic and bell pepper.

 

Add the garlic and bell pepper

 

 

3.    When the peppers are soft, add the rice and sauté a minute or two stirring the whole time.

 

Add the red rice

 

 

4.    Add the broth, stir to blend and reduce the heat.

 

Add the broth and cover.

 

 

5.    Cover the skillet, and allow to the pilaf to cook until the liquid is almost absorbed and the rice is tender.

Broth absorbed and the rice is tender
If the rice is not tender, add more broth
and cover to cook a little longer

6.    Season with salt and pepper.

7.    Just before serving, stir in the almonds or pine nuts.

 

I added slivered almonds

 

8.    Garnish with the basil.

 

Basil added

Try adding different seasonings.  Peas can be added with the almonds.

 

 

Fish of the Week

 

Tilapia with Cheese and Sunflower Seeds

1 lb.     Tilapia fillets

2 t        Olive oil

¼ C     Onion, finely chopped

½ C     White wine

½ C     Fish broth

¼ t       Tarragon, ground

            Salt and pepper to taste

            Havarti cheese slices or other white cheese.

¼ C     Sunflower seeds, shelled, and toasted

The ingredients

For the fish broth

 

 

 

 

1.    In a skillet wide enough to accommodate the fish, heat the oil.

 

 

Saute the onions and add the wine, broth
and seasonings

 

2.    Add the onion and cook until just beginning to brown.

3.    Add the wine and broth and stir to combine.

4.    Place the fish over the wine mixture and allow to poach until done about 5 minutes.

 

Gently place the fish on top and cover
to cook until the fish is done.

 

5.    Remove the fish to a baking sheet lined with foil.

6.    Place a slice of the cheese over each serving of fish and set in a warm oven.

 

I used Havarte cheese, but any white cheese
will work, the fish is delicate, so I would not
use a strong cheese like Swiss.

 

7.    Reduce the broth.

8.    To serve, place a small amount of the reduce broth on the plate.  Top with a serving of fish, the cheese should be melted.  Sprinkle with sunflower seeds.

 

Heat in the oven just long enough to melt
the cheese.

Sprinkle with sunflower seeds

 

Place a little of the reduced broth on the plate

Top with the fish.

 

 

Happy cooking!