Rice is one of the least calorie-dense grains, making it a top grain choice for those trying to lose weight.
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Rice is very inexpensive and can help those who are looking to watch their food dollars.
Better still, rice is also very versatile in the kitchen. You can buy many varieties including these popular ones:
- Brown rice - great for pilaf
- Arborio - for creamy risotto dishes
- Jasmine - an aromatic rice
- Basmati - an aromatic rice that smells like toasted nuts while it is cooking
- Valencia - used in Paella dishes
The recipes in this months issue feature rice. We like that we can cook big batches of brown rice in our rice cooker and freeze them in plastic bags in the freezer - this makes fast healthy meals a snap.
One Pot of Rice, Many Meals
Did you know that one large pot of rice can make a few good meals?
Here is what you can do in your kitchen:
• Make a big batch of rice (2 cups brown rice, 4 cups water) in your rice cooker or on the stove. Makes 6 cups which is about 8 servings.
• Use some for dinner.
• Freeze the rest in bags for later use.
Rice freezes very well and can come out of the freezer in a moment’s notice for quick meals like beans and rice, stiry fry, chicken or fish with rice, etc.
To use the frozen rice, place in covered glass dish with a little water. Microwave on full power until the rice is heated through, about 5-6 minutes.
Flavor your rice with fresh lemon juice, chopped herbs, sundried tomatoes, salsa or sauteed garlic.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.