Pre-Soaked Brown Rice

Photo above: Brown Rice

I like to double this recipe and have leftover dishes or freeze in smaller portions to take out for a last minute meal.

BROWN RICE

Like all Whole Grains, rice should be soaked before being cooked to maximize nutrition and digestion. It contains no gluten, a difficult-to digest protein found in wheat, oats, rye and barley, it is often well tolerated by those with grain allergies. Brown rice is highest of all grains in B vitamins and also contains iron, vitamin E and some protein. It is susceptible to going rancid. It's best to buy it in airtight packaging. I buy mine in bulk and then store it in the freezer.

Why soak? Check out this article: Preparing Grains, Nuts, Seeds and Beans for Maximum Nutrition

Directions:

2 cups long-grain or short-grain brown rice

4 cups warm filtered water

4 tablespoons whey, vinegar or lemon juice

1 teaspoon sea salt

2-4 tablespoons butter

Place rice, warm water and one of the acidic ingredients in a pot or rice cooker and leave in a warm place for at least 8 hours.Bring to a boil, skim, reduce heat, stir in saltand butter and cover tightly. Without removing lid, cookover lowest possible heat for about 45 minutes or in rice cooker.

For another method to remove even more phytic acid in rice go to: soaking brown rice for maximum benefits

Recipes using this rice: