Rice with Yogurt

Before beginning the GAPS diet, brown rice was one of our staple grain products. Since everyone but myself has transitioned to a traditional diet, rice is back on the menu – for them anyway!

Brown rice is simply the rice seed after going through a rice huller to remove the chaff. If the milling is continued to remove the bran which includes the husk and the germ, you are left with white rice. Although it will keep longer, white rice does not have the nutrient content of brown rice. That is why I always choose brown rice.

As with other grains, rice should be properly prepared. Soaking brown rice for 24 hours is effective in neutralizing the phytic acid and encourages germination. According to Wikipedia:

A nutritionally superior method of preparing brown rice known as GABA Rice or GBR (Germinated Brown Rice) may be used. This involves soaking washed brown rice for 20 hours in warm water (38 °C or 100 °F) prior to cooking it. This stimulates germination, which activates various enzymes in the rice. By this method, a result of research carried out for the United Nations International Year of Rice, it is possible to obtain a more complete amino acid profile.

We enjoy “Rice with Yogurt” whether it is served warm or cold. For the summertime, it makes a great salad dish! As an added bonus, the yogurt provides a great source of probiotics to the meal. Be sure to allow the rice to cool until warm after cooking, and then add the yogurt. Otherwise, the “good” bacteria will be killed by the high temperature.

Rice with Yogurt

Ingredients

• 2 c. brown rice                         
• 4 c. water
• 1 onion chopped    
• 2 Tbsp fresh ginger, finely minced                     
• 2 c. yogurt (make your own!)
• 1 1/2 tsp sea salt  (where to buy REAL salt)
• 1/2 green pepper, chopped (optional)

 Procedure

Soak the brown rice in water to cover for 24 hours. Drain.

Cook the rice in 4 c. salted water for 30 – 45 min.

While still warm, add onion, ginger and yogurt. Be sure to allow the rice to cool a bit before adding the yogurt. If you add the yogurt immediately after cooking, the probiotic bacteria will be killed in the high temperature.

Cool and allow the rice and yogurt to marinate for a few hours.

May be served warm or cold.

Enjoy!

This post is part of: Sunday School, Superfoods Sunday, Weekend Gourmet, Marvelous Monday, Make Your Own Monday, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Kids in the Kitchen, Mommy Club, Allergy Free Wednesdays, Healthy2day Wednesday, Real Food Wednesday, Homemaking Linkup, Full Plate Thursday, Pennywise Platter, Fresh Bites Friday, Fill Those Jars Friday, Gluten Free Fridays, Ultimate Beans & Rice Recipe List

Related posts: