Super Yummy Brown Rice

For years, I've known that brown rice was better for you than white. However, my husband hated it - and I'd be lying if I said I enjoyed it as much as white (we've been as spoiled as the rest of society). Recently, I've been doing some reading about eating a "whole foods" diet, and came across information by the Weston A Price foundation, as well as Sally Fallon's "Nourishing Traditions."

According to this information, grains like wheat and rice are protected by phytic acid, which is difficult for us to digest. But by soaking these grains before we use them, the acid is neutralized and the food becomes much easier to digest and the nutrients become more available.

So I decided to make brown rice using this method, and the results were incredible. I put these ingredients into a bowl (this recipe is from the Nourishing Traditions cookbook - I just scaled down the recipe a bit):

1 C Brown Rice
2C Water
1 Tbs Apple Cider Vinegar (although you can use whey if you have some available)

I then left them to soak overnight - and you can soak them for as much as 24 hours. At that point, I rinsed the rice simply because I wanted the vinegar taste to be minimized.

Then I just cooked the rice according to the package directions for about 20-30 minutes and ended up with soft, fluffy rice that tasted very much like white rice! My husband loved it too, and if you knew him, you would know what a big deal that is!

I know there are a million things you can do to rice, but my favorite way to eat it is simply with some Tamari and a little pepper. :-)

This post is a part of Fight Back Friday.