This is a free excerpt from the nutrition book,
God's Banquet Table!
Long Grain Brown Rice A rice that is high in fiber and takes about 50 minutes to completely cook. As with all brown rice, it can be soaked beforehand to reduce the cooking time to 20 minutes.
Medium Grain Brown Rice These types of rice are shorter and more plump and have a high degree of amylopectin starch. This rice is most commonly used for stuffing vegetables, like peppers. It is excellent for soups and because of its starch is able to thicken broth.
Short Grain Brown Rice This rice is as plump as it is long and rich in amylopectin starch, making it considerably stickier. It is considered the most nutritious of all rice and is also great for stuffing.
The simplicity and ease of cooking with rice make it a great addition to a heavier, more sustaining meal. If your day is hectic and the pressure is on with hungry mouths to feed, rice is a perfect solution. Two cups of rice, thrown into 5 cups of water, can simmer in a covered pot needing no stirring or attention. Come back in about an hour and you have a pot full of hardy, filling, carbohydrate-packed food. Rice can be dressed up with any vegetable, seasoning or used as a bed for tomato sauces or cooked vegetables. Rice, purchased in bulk, can be as low as 30 cents per pound. A 10 lb. bag of rice in the cupboard is a great cache of food in difficult financial times.
When canoeing for a week in the interior of Algonquin Park, we always brought 4-5 lb. of long grain brown rice. At night we soaked some rice to cut the cooking time in half. The problem is that soaking rice is a perfect invitation for a visiting bear. We solved this problem by throwing a rope over a high limb and hoisting the pot 10 feet in the air. In the morning, we would lower our treasure and cook a meal that would sustain us through rigorous canoeing, hiking and exploring God’s beautiful creation. It seems that when the pot blew in those cool night breezes, it added a certain flavor and mystique to our morning meal. A bowl of rice as the sun comes up, sitting by a crackling campfire, seemed to take on the flavors of an environment untouched by man.
Many think of rice as being a Chinese food. Not any more! It has become a part of America’s diet and has grown in popularity over the last 25 years and is eaten all over the world. It is not ranked as being the most nutritious of grains, but it has been essential to many culture’s survival. In some parts of the world, rice consumption ranges up to 300 lb. per person a year. A pound of rice delivers four times the food energy as the same serving of potatoes or pasta. One cup of uncooked rice contains 700 calories. It consists of 80% starch making it primarily a carbohydrate. It is also a good source of protein, thiamin, phosphorus and potassium.
There are over 7,000 varieties of rice grown around the world. We are going to look at five of those varieties that we consider most nutritious. Ninety-eight percent of the rice consumed in North America is white rice. The husk, bran and germ have been stripped away to create a fluffy, white, textured rice that is useless in nutritional value. Brown rice takes a little longer to cook and has a slightly stickier consistency, but the taste buds easily grow accustomed to the delicious nutty flavor.
review of the one of the most popular and fastest-selling fat loss e-books
in internet history:
The Burn the Fat, Feed the Muscle
program was ranked by
Clickbank as the #1 Fitness eBook and it has sold in
over 69 countries making it one of the most popular and fastest-selling
fat loss e-books in internet history!
So why is it so popular? It's because it's a system based on the secret techniques of the world's best
bodybuilders and fitness models.
All the fat destroying
methods previously known by only a small handful of the top fitness models and
bodybuilders are revealed to the public for the very first time by Competitive Bodybuilder and Personal Trainer
Tony Venuto (top left). If you want to try something new and unique,
visit Tony's Burn the Fat website.