Brown rice is a healthy addition to the diet, a good source of the important macronutrient protein, as well as a number of other vitamins and minerals. Including rice in the diet can also be a filling and satisfying way to reduce the overall calories and to lose weight. But cooking rice on the stove can be a pain because if you dont time it exactly right, it will be either undercooked, leaving you with hard, pellet-like rice, or overcooked, which is mushy and unappetizing. Cooking rice too long releases more of the starch, which is what makes it more likely to raise blood sugar and cause weight gain. Using a rice cooker, however, will ensure that you have perfectly cooked rice every time.
In addition to making sure that your rice is perfectly cooked, pasta should be cooked properly as well, stopping just short of completely done. Pasta that is al dente, or to the tooth, has just a little bite left in it and does not cause blood sugar spikes like the overly done soft pasta can. Having a little more body to it can allow the pasta to pick up and hold more of the sauce, which may mean even more vegetable servings depending on the type of sauce used.
The Aroma Nutriware NRC 600 16-cup rice cooker not only cooks rice but also boils pasta and potatoes and can even cook more with the addition of either the stainless steel colander or the stainless steel steam tray. You can steam meat and veggies while the rice cooks. Your meal is ready in one single appliance. There is no need to face a mountain of dishes at the end of your meal if you are able to cook everything in one place.
A full sixteen-cup capacity allows for larger amounts of rice to be cooked at one time, but you can use the rice cooker to make smaller amounts, too. All of the surfaces that will be in contact with your food are made of 304 grade polished, surgical stainless steel meaning, that it is all easy to clean. Ease of cleaning is one of the number one benefits that people look for when they choose an appliance like a rice cooker. There is no sense in owning something that is so difficult to clean that you will never use it.
In addition to the rice cooker itself, the Aroma Nutriware NRC 600 comes with a stainless steel colander, a stainless steel steaming tray, a recipe book filled with dozens of easy to follow and nutritious recipes, a measuring cup and a bamboo rice paddle. You can select how much rice you want to cook by using the digital control panel. That way, you have well cooked, perfectly done rice that is fluffy, nutritious and most importantly, delicious for all of your personal recipes as well as new favorites in the book. Using brown rice ensures more nutritional value than the white variety but there are also other flavors to choose from as well.
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Image by HD41117 Thanks to the haven of gorgeous wonders that is Doves Farm, here we have a gluten-free, brown bread flour that is at once easy to handle and completely delicious. For those of you who like to prepare and blend (even grind) your own flours - and I will join you, eventually - I have listed the flour ingredients in order of largest amount first but for now I must allow your experience (or intuition if you're new to blending) to be your guide when it comes to relative proportions. It is my intention to contact Doves Farm, organic farmers and cultivators of home baking, regarding the reverse engineering of product components for home use. In my mind I group such things as knowledge of organic farming, recipes and ingredients with the free software movement but who knows which of my favourite gluten-free-product-producing companies share... well, anything. A topic for a post to the upcoming blog, perhaps. Currently, I'm making this for one (I miss you, BooBoo) so... Handmade, gluten-free, brown bread pitta Ingredients: about 100g Doves Farm Brown Bread Flour (components: rice, tapioca, potato, maize, sarrasin & carob flours, sugar beet fibre, xanthan gum) generous pinch of salt 2 tbsp oil (olive, vegetable and sunflower all work well) + a few drops for the pan between 60ml and 90ml semi-skimmed milk Utensils: a 1lt glass mixing bowl a metal fork a metal tablespoon a small wooden spoon, about 1½" x 2" (~4x5cm) at the bowl part a shallow dinner plate, preferably glass without raised rim, though any portable, flat, glass or marble surface will do a large (at least 9" (23cm) diameter) shallow frying pan or skillet flat metal spatula or pizza slice a bread knife (no scoffing at utensil specification, please. It's important!) Method: 1. put the flour in the mixing bowl 2. add the pinch of salt, then a tiny bit more for luck 😉 3. mix lightly but quite thoroughly with a metal fork 4. give the bowl a little tap to level the flour 5. measure each tablespoon of oil and drizzle over the flour 6. mix the flour and oil with the fork until small spheres of various sizes are formed 7. using the metal tablespoon, scrape any residual flour+oil from the fork into the bowl 8. add a little of the milk and with the back of the wooden spoon begin gathering the mixture together with circular movements, first around the inside wall of the bowl, then through the centre of the mixture. When it looks a bit dry and starts to separate, add a little more milk and repeat, making sure that with each sweep of the spoon you transfer sticky mixture from the bowl surface to the dough 9. mix and gather the dough quite loosely into a sticky ball. It should only take about four or five tablespoons of milk (about 2-2½fl oz (60-75ml)) to achieve the correct consistency 10. dust a big pinch of flour over the top of the dough and another into the bowl around its base 11. roll the ball around in the flour with the back of the wooden spoon until the dough is covered with flour. At this point you can form the dough into more of a sphere by pulling it in various directions up the sides of the bowl with the back of the wooden spoon but don't press too hard into the dough as this will expose the sticky part and cause the sphere to split 12. pick up the ball and form it gently with your hands. Doesn't it feel nice? 😎 13. dust the plate or flat surface with flour and place the ball in the centre 14. with the flat palm of your least dexterous hand, begin flattening the ball, little by little in the following way: press with the palm, then with your hand still on the dough, pinch the edge with the thumb of the same hand to help keep the edges of the emerging circle from splitting. Rotate the plate or surface a little with your dexterous hand and repeat. When the circle is about 5" (12cm) diameter, carefully lift the dough and dust more flour underneath. Replace the dough, dust a little flour over the top and continue, now working from the centre outwards to carefully expand the circle, keeping the surface as even as you can. Continue until the dough is roughly 3/16" (4mm) thick (thin!) and about 8" (20cm) in diameter 15. oil the surface of the pan. I do this by adding a few drops and spreading it all over the surface with my hand. Well it works! Place over a medium (or just below medium) heat 16. while the pan heats up for about a minute, carefully slide the pizza slice under the dough, bit by bit, rotating the plate as before to ensure no part of the circle is sticking 17. slide the dough circle into the pan, give it a bit of a shake to centre and cook for about four minutes each side After three minutes or so air pockets will start to form and expand. It is at this point you know you did your mixing correctly and will ultimately have somewhere to stuff the filling of your choice. A little scorchin' is desirable so don't worry if your pitta has a few dark marks on it; they taste good! Let your finished pitta cool a little before cutting it across the middle, then carefully open up each half with a bread knife. Voi - là!
Fried cabbage on brown rice
Image by Ned Raggett Plus a variety of other vegetables to go with. Pretty tasty! Recipe here.
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