We’ve talked a little about wheat here and here, and now let’s move on to rice. Nutritionally we all know that white rice pales in comparison to brown rice, but white rice wins when it comes to storage life. Brown rice has natural oils that go rancid fairly quickly if not stored in the fridge or freezer. I don’t know about you, but I don’t have room in my freezer for too many grains, so storing brown rice in great quantities isn’t practical.
Is there a way to provide a healthier option to white rice and a solution to the dilemma of storing brown rice? I think so. The answer is adding two nutrient-rich grains to white rice. If you mix quinoa and millet with your white rice, you will have a healthy mixture that also has a long shelf life. You might be saying, “millet and what?” It’s called Quinoa (pronounced: keen-wa). Both quinoa and millet are tiny grains. They can each be cooked by themselves or can be mixed with white rice. My family prefers this mixture to brown rice. Anywhere you use rice, you can use this mixture. I call it Super Rice.
Millet is a gluten-free grain that is incredibly nutritious. It is very rich in amino acids and easy to digest, making it a very healing food when you are sick. It’s also a grain often used for baby cereals.
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Quinoa has the most protein of all the other grains. In fact, it is considered a complete protein since it contains all eight essential amino acids. In my opinion this is a great grain to have in your food storage because it is a complete protein. Millet, quinoa, and white rice are staples in my food storage.
By the way, about that brown rice. I do store it, but I make sure I rotate it into our meals long before it goes rancid. I also grind it into a flour. I’ll share more with you on that in a later post.
We all know you can have rice with Chinese food, but what else can you do with it? Well, my children love Super Rice with butter and seasoned salt. We have it as a side dish at times. It also goes great in burritos or added to enchilada filling, and you can make any kind of rice pilaf or Mexican or Spanish rice with it. Millet and Quinoa are also great grains for breakfast cereals. Here are two sites with plenty of recipes for these two grains.
Here is my own recipe for Super Rice. Let me know how your family likes it! Enjoy!
CHRYSTALYN’S SUPER RICE
1 1/2 cups long grain white rice
1/4 c. quinoa
1/4 c. millet
4 cups water
Place ingredients in rice cooker. Select, “white rice” as the setting, if necessary. If cooked on the stovetop, place ingredients in a 4-quart pan or pot. Cover and cook over medium-low heat for about 20 minutes. Start with the above ratios of rice to quinoa and millet, and see how your family likes it. You can gradually increase the ratios. Experiment and see what your family prefers. This makes six cups of cooked rice.
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