INGREDIENTS

INSTRUCTIONS

Natural Brown Rice ================== Brown rice is the whole grain
which retains a natural coating of bran. This rice bran can be an
important weapon in the fight against cholesterol.  Research has  shown
rice bran to be effective in lowering blood cholesterol levels.  Brown
rice contains 10% rice bran.  In addition to lowering  cholesterol, the
rice bran layer gives the rice a light tan color, a  subtle, nut-like
flavor and an interesting chewy texture.  Brown rice  provides slightly
more fiber, Vitamin E, protein, phosphorus,  riboflavin, and calcium
than white rice.  However, most white rice is  enriched and therefore
provides more thiamin and iron.  The key to a healthy diet is eating a
variety of foods... and avoiding  foods that are high in fat, sugar,
and sodium.  Consume half your  calories ~- if not more -- from foods
that are high in complex  carbohydrates, such as grains (like rice),
fruits, and vegetables.  After all, fats are fattening.  One gram of
fat has 9 calories but  one gram of carbohydrate has only 4.  Nutrition
Information Per Serving =================================  Serving Size
= 1/2 cup cooked unenriched brown rice  Calories              89
Protein                1.9  g. Carbohydrate  mg. Potassium 52.5  mg.
Phosphorus            55.0  mg. Cholesterol 0  mg.  *Varies with the
sodium ion content of water and the addition of salt  in cooking.
NOTE: Optional ingredients are omitted from the nutritional
calculations. When ingredient options appear in a recipe, the first
ingredient choice is used for calculation.  Cooking Brown Rice
================== When cooking brown rice, always  follow package
directions.  When directions are not available, use  this easy method.
+-----------------------------------------------------------------+ |
to 2-1/2  cups liquid                                       | |   1
tablespoon butter or margarine, optional         | |   1 teaspoon
salt, optional |
+-----------------------------------------------------------------+ |
Combine ingredients in 2 to 3-quart saucepan.  Bring to a boil; | |
stir once or twice.  Reduce heat, cover, and simmer 45 to 50    | |
minutes, or until rice is tender and liquid is absorbed.  Fluff | |
with fork. Yield: 3 cups                                       | | |  |
Microwave Oven Instructions: Combine all ingredients in deep    | |  2
to 3-quart microproof baking dish.  Cover and cook on HIGH    | |
(maximum power) 5 minutes or until boiling.  Reduce setting to  | |
MEDIUM (50% power) and cook 30 minutes.  Fluff with fork.       |
+-----------------------------------------------------------------+
Source: Brown Rice Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

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