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Seems like everyone is jumping on the whole grain bandwagon these days, and discovering something that brown rice lovers have known all along: whole grains are a delicious source of satisfying fiber and lasting energy.
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Brown rice’s healthy reputation is well deserved. Because of its high fiber bran layer, brown rice takes longer to digest, resulting in a slow release of energy. That extra bran layer also gives brown rice a B vitamin boost and extra trace minerals.
The natural oils in brown rice give it a six-month shelf life, time that can be extended considerably if you refrigerate the uncooked grains. Once cooked, brown rice is best enjoyed immediately. Otherwise, refrigerate up to seven days (reheating with 2 tablespoons of liquid for each cup of cooked rice) or freeze up to six months.
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The nutty taste and chewy texture of brown rice adds a new flavor dimension to your favorite meals. Try it in soups and stews, stir-frys and burritos. It also makes a tasty all natural side dish.
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| Enter “The Whole-Grain Truth” Sweepstakes from Mahatma® and Carolina® Rice, and you could win a $300 gift certificate to your local grocery store, special Cooking Light gifts, and a year’s supply of rice. If you are a runner-up, you could receive a microwaveable rice cooker. Register to win by answering the following questions about whole-grain brown rice.
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