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.
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| Brown rice and Red Rice |
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| 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
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| 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.
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| Kabocha |
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| 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)
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| The ingredients |
1. Place
the prepared Kaboche in a microwave same dish and add 1 cup of the broth.
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| Medium diced kabocha |
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| Place in bowl safe for the microwave |
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| 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.
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| I used a stick blender to puree the kabocha |
5. Finely
chop the remaining Kaboche and onion.
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| Garlic and onion |
6. In a
wide skillet heat the oil and sauté the Kaboche, onion and garlic until soft.
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| brown rice |
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| 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.
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| three or four ladles of hot broth added |
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| 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.
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| Add the puree and continue stirring until the liquid is absorbed |
11. Cook
until the liquid is almost absorbed, add the nutmeg and cheese.
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| Nutmeg and cheese added |
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| 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.
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| 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
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| The ingredients |
 |
| Finely chop the onion and bell pepper |
1. In a
skillet with a lid, heat the oil and sauté the onions.
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| Onions sautéing in olive oil |
2. When
the onions are soft add the garlic and bell pepper.
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| 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.
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| Add the red rice |
4. Add
the broth, stir to blend and reduce the heat.
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| 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.
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| 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.
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| I added slivered almonds |
8. Garnish
with the basil.
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| Basil added |
Try
adding different seasonings. Peas can be
added with the almonds.
Fish of the Week
Tilapia
with Cheese and Sunflower Seeds
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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
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| The ingredients |
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| For the fish broth |
1. In a
skillet wide enough to accommodate the fish, heat the oil.
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| 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.
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| 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.
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| 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.
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| Heat in the oven just long enough to melt the cheese. |
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| Sprinkle with sunflower seeds |
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| Place a little of the reduced broth on the plate |
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| Top with the fish. |
Happy cooking!
