Not getting enough fiber is a concern of someone my age. One good way to increase fiber intake is switching from white rice to brown. The main problem is that brown rice takes 14.78 hours on the stove top to cook due to its bran coat being water resistant. This time requirement excludes it from the average week night meal. Fortunately with a little planning and some freezer space brown rice can grace not only our plates on week nights, but our colons as well.
Bulk Brown Rice
a 2 lb bag of brown rice ( I get Great Value brand at Walmart for like $1.46)
8 cups boiling water
1/2 tsp salt
Preheat your oven to 375°. Combine water, rice and salt in a 9" by 13" baking dish (I use Pyrex). Mix well and cover tightly with aluminum foil. Bake for about 1 hour. Uncover (watch the steam escaping) and fluff with a fork. Partition two cup portions into quart freezer bags, label, date and freeze. To thaw remove from freezer the night before then microwave on high for 3 minutes in a microwave safe bowl. Alternately cut away the bag from the frozen rice block, place in a bowl and nuke on high for 6-7 minutes, stirring about halfway though cooking time
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