Salmon Rice Packets

Adding orange zest and raisins to salmon gives the finished dish its signature flavor — and the use of foil when broiling virtually eliminates clean-up!

Tutti Frutti Rice Salad

Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.

Pear Walnut Rice Salad with Blue Cheese Vinaigrette

The sweetness of the pear combines perfectly with a tangy blue cheese vinaigrette in this light but satisfying rice salad.

Cremini Mushroom Rice Soup

This recipe combines rice, garlic, and mushrooms into a warm and filling soup that’s perfect for crisp fall nights.

Southwest Salsa Rice Bites

Whether your taste in salsa runs medium or hot, these little brown rice appetizers are sure to please!

Tilapia with Cheesy Roasted Pepper Rice

Known for its mild flavor and ability to adapt in any recipe, tilapia is the perfect fish to combine with roasted red peppers, chipotle salsa, and Parmesan cheese.

Brown Rice Tabbouleh

Crisp green onions, juicy cucumbers and tomatoes, and just the right amount of mint and lemon juice. Make this dish up to one day before a gathering — stir occasionally as the flavors only get better as it sits!

Country Breakfast Cereal

Whole grains have been a traditional breakfast food for centuries. Although most recipes use oats or wheat, this one gives brown rice its chance in the breakfast spotlight and includes a great variation for your leftovers from dinner the night before.

Sesame Ginger Spelt Waffles

Spelt is an ancient, unhybridized form of wheat. I have found that whole grain spelt flour functions very much like all purpose flour but offers you the bonus of the fiber-rich bran and nutritious germ. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Brown Rice, for lower blood glucose in Healthy and Diabetic Subjects

Lower post-prandial blood glucose response can be important both for preventing and for controlling diabetes. In a study at the University of the Philippines, researchers used a randomized cross-over design to compare the effects on blood glucose of brown rice and white rice on 10 healthy and nine Type 2 diabetic volunteers. In healthy volunteers, the glycemic area and glycemic index were, respectively, 19.8% and 12.1% lower with brown rice than with white rice; with diabetics, the same values for brown rice were 35.2% and 35.6% lower than with white rice.
International Journal of Food Sciences and Nutrition. May-June 2006; 57 (3-4): 151-8.

Sprouted Rice Reduces Common Allergens

While very few people are allergic to rice, when allergies do occur they are usually linked to specific proteins. Japanese researchers found that sprouted brown rice was much lower in two abundant allergens, when compared to non-sprouted brown rice, and that the reduction was probably caused by protease (enzyme) activity during germination.
Bioscience, Biotechnology, and Biochemistry, October 2005; 69(10):1877-83.

Phenols in Brown Rice may Inhibit Breast and Colon Cancer

Rice is a staple in Asia, where breast and colon cancer rates are markedly lower than in the Western world. Scientists at the University of Leicester, UK, analyzed the phenolic compounds in brown rice, brown rice bran, and white milled rice (from the same varietal) to look for known cancer-suppressive compounds. They discovered that several such compounds were present in all three samples, but were found in much lower levels in the white rice. They postulated that consuming rice bran or brown rice instead of white rice may be advantageous with respect to cancer prevention.
Cancer, Epidemiology, Biomarkers & Prevention. November 2000; 9(11): 1163-70.


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