Sunday, August 19, 2012

rice. pasta. grains

i’ve been crushing on some new grains.

black rice

i like to mix this rice with other grains. it has to cook for 45 minutes like most brown rice and can be a bit tough in texture is not cooked properly. 

basmati rice


love this stuff. i can  and do eat it plain. it has such a pleasing subtle distinctive taste that some describe as nutty.
While basmati rice originated in India and Pakistan, it is grown in the United States as well and is becoming widely available. Basmati rice can come in both brown (unprocessed) and white (processed) forms. Unprocessed brown basmati rice retains more nutrients than the processed white form.
Each serving of basmati rice contains 35 g of carbohydrates. For white basmati rice, fiber content is typically less than 1 g. Fiber content of brown basmati rice is higher. Both types of rice contain little to no sugar.
Basmati rice is naturally low-fat, containing less than 1 g per serving. Each 3/4 of a cup serving contains 3 g of protein.
Basmati rice is a moderately good source of thiamine (13 percent of daily value) and niacin (8 percent of daily value). These B vitamins play a crucial role in energy metabolism.
In addition to containing important B vitamins, each serving of basmati rice contains a small amount of iron (6 percent of daily value). Iron helps transport oxygen through the blood.
Read more: nutritional facts at


love the crunch of quinoa. i like it hot cold plain or loaded with herbs, meats and other seasonings.  it’s an added bonus that it a “super” food.  there are loads of recipes  on the web and since it’s so easy to cook and mixes well with anything you will come up with your very own in no time.

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