… not to be confused with dubious rapper speak referring to a particular sector of personal space.
“That car was all up in my heazy… fo’ sheazy.”
Several months ago… okay – like 8, I got a box of Integrale Brown Risotto Rice from Marx Foods to play around with. And as things happen sometimes – timing just didn’t work out for me to do something with it.
I ignored it.
And, if I’m going to be completely honest – I’d rather choke down an entire pot of overcooked oatmeal than eat risotto. I’m just not a fan. It’s just way too much freakin‘ effort to end up with something that looks and tastes like bad rice.
It ended up languishing in the pantry; bullying the gluten-free pasta and poking holes in the bag of orzo.
But… Since we’re trying to eat healthier, I decided to pull the package out and figure out something to do with it.
Here’s the thing with Integrale Rice – it IS better for you than just eating regular rice.. or regular brown rice for that matter.
|Integrale Brown Risotto Rice White Risotto Rice Long Grain White Rice|
There’s 7.. count ’em 7 grams of protein in a serving of Integrale Rice – so that alone puts it in the plus column for me…. not to mention the 4.3 grams of fiber that you aren’t even going to come close to in either of the other 2 listed above.
Granted… it’s a risotto rice – so there’s a fair amount of ambient starch floating around in it. But for me.. that’s a good thing. Now I’ve got several brown rice varieties in the pantry that I use on a regular basis. There’s a short and long grain, and even a brown basmati – but – Brown rice on it’s own is pretty hard to take. It’s chewy, it can be rather un-rice-like, and it just doesn’t have the flexibility that white rices can have.
Which is where the Integrale differed. The husks coating the grains seem to be somewhat more tender, and the grains themselves – taking full advantage of the additional starchiness – are more puffed and pillowy. And the grain itself seems a bit nuttier and richer in flavor.
For the recipe, I treated the rice the same as I would any white rice. It’s a 3 to 1 ratio of water… and I cooked it in the rice cooker (I just really couldn’t be bothered to do the whole add…stir…add…stir…etc business.)
It turned out amazingly good…. I’m still in awe of just how easy this was to prepare, and how much it tasted just like a good paella rice that I spent several hours making.
I would suggest that if you want a quick and easy paella kind of dish that would be “company-friendly” –
Cook up the rice recipe – and while that’s going saute together some chorizo , boneless chicken breast and a handful of shrimp – and build a little seasoned meat tower on top of the rice. It’ll taste fantastic, your guests will love it, and no one will be the wiser.
Now… some of you are probably going to ask…
“Can I use just any old brown rice?”
That’s where it is going to get tricky.. the answer?
Possibly…. maybe… but I doubt it.
The thing is – other brown rice just isn’t as starchy as this – so yes, you possibly can use run of the mill brown and get something that looks close… but it just isn’t going to have the same rich mouth feel, nor the deeper flavor.
Spanish Style Brown Rice
with Marx Foods Integrale Brown Rice
1 Cup Integrale Rice (you can find it at several good organic markets – like WF, or click the link above and get it from Marx Foods)
3 Cups Water + 1/2 Cup Water
1 Teaspoon Salt
6 to 8 Saffron Threads – Crushed
1 Clove Garlic – Minced
1 Sun Dried Tomato – Minced
1 Tablespoon Smart Balance Light (or any other light butter substitute… really, the SB is 65% water so you are dealing with very little oil as it is.)
Electric Rice Cooker
Add everything to the rice cooker and set to cook
In 20 minutes, stir in the additional 1/2 cup of water
When the last of the water is absorbed, turn the cooker off, fluff with a fork, recover and let sit until ready to serve
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