Brown rice is white rice’s healthier cousin. It is regarded as a whole food as it does not go through the polishing process, and as a result it retains many of its important nutrients.
It is a useful source of fibre to help support a healthy digestive system and help to keep us feeling fuller for longer, plus it contains B vitamins for energy and little talked about yet essential manganese which is key for healthy bones and blood. Brown rice has a lovely nutty flavour and really enhances many recipes.
Quinoa (pronounced ‘keen-wah’) is in fact a seed rather than a grain although it is commonly used to replace pasta, rice or couscous. It is the only complete source of vegetarian protein, and is not only easy and quick to cook, but easy to get hold of in most supermarkets and health food shops. It adds interest to any recipe as well as a nuttier taste and texture.
It is advisable to always try and wash rice before cooking to remove any impurities.
See recipes below:
