Archive for February, 2015

Fragrant Brown Rice

Sunday, February 1st, 2015
Frangrant Brown Rice

Fragrant Brown Rice

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The yellow raisins and curry in this dish add flavor, texture and substance to an otherwise basic brown rice.


1 cup long-grain brown rice, rinsed and drained

2 tsp ginger, peeled and finely chopped

1/2 tsp Asian sesame oil

2-1/2 cups water

1/4 cup raisins, yellow or golden

1/2 tsp curry powder

1-1/3 tbsp soy sauce


Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium high heat. Boil 5 minutes. Stir in raisins and curry powder. Lower heat as low as possible. Cover pan tightly and let rice simmer 45 minutes without lifting lid. After 45 minutes, turn off the heat, and let stand covered for 10 minutes. Fluff with a fork. Serve drizzled with soy sauce.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 91; % Calories From Fat 10.9%; Total Fat 1.1g; Saturated Fats 0.2g; Mono-unsaturated Fats 0.4g; Poly-unsaturated Fats 0.4g; Cholesterol 0mg; Sodium 310mg; Total Carbohydrates 19g; Dietary Fiber 1.4g; Sugar 5.6g; Protein 1.9g.

More Information:


Thiamin B1 0.05 mg
Vitamin K 0.95 mcg
Vitamin A 2.6 IU
Vitamin E 0.094 mg
Pantothenic Acid 0.17 mg
Vitamin B6 0.11 mg
Choline 6.9 mg
Riboflavin B2 0.039 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 0.37 mg
Niacin B3 0.98 mg


Sodium 310 mg
Zinc 0.39 mg
Copper 0.11 mg
Calcium 17 mg
Iron 0.55 mg
Manganese 0.51 mg
Magnesium 29 mg
Potassium 110 mg
Fluoride 110 mcg
Phosphorus 59 mg
Selenium 4.9 mcg