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How to cook brown rice. Brown Rice Straw Recipes

Knowing how to cook brown rice, help to cook cereals correctly, taking the maximum of life power and otrimavshie ideal soft relish of ready-made stray with light pea notes. In an ideally prepared product, there is a left part of protein, cellular tissue, minerals and various vitamins.

How to cook brown rice correctly?

Using the technique of cooking this variety of rice, let yourself be safe for the family with a savory and brown garnish, or a lively independent herb for serving until evening, or for lunch.

1. On vіdmіnu vіd polished white, brown rice bazhano after washing soak for a sprat for a year or at night. Water at the same time is important to periodically update.
2. How many times to cook brown rice is stale according to the variety and quality of the product, as well as according to the previous preparation or the time of soaking. The minimum hour of cooking is 40 hvilin on full fire, after which they check the readiness of cereals and continue the hour of languishing as needed.

How to cook brown rice?

To make the brown rice into a boil, it is important to trim the recommended proportions of cereals and water, to boil the preparations of the product, including in boiling water and to use the fine cooking techniques. Selecting the dishes for cooking rice, follow the weight of the containers from the bottom.

Ingredients:

• brown rice - 1 bottle;
• water - 2.5-3 bottles;
• sil.

Cooking

1. Rinse and soak brown rice.
2. Rinse the groats once more and lay salty water at the pіdіgrіtu until it boils.
3. To languish the grass under the roof on a quiet fire 40-50 hvilin.
4. Wrap up a container with rice and leave it for 30 more fibers for steaming.

Soup with burim rice

Zhivnі and savory peppers from brown rice, yakі can be prepared for everyday resentment. It is better to cook on meat, mushroom, fish and vegetable broth, with the addition of meat and that part. The Danish version with chicken meat is easy to adjust by adding new components to your choice.

Ingredients:

• brown rice - 80 g;
• leek cibula - 1 pc.;
• celeri stem - 1 pc.;
• carrot - 1 pc.;
• fresh tomatoes or in their own juice - 400 g;
• chicken breast - 450 g;
• chicken broth - 1.5 l;
• thyme - 2 teaspoons;
• oliya, sil, pepper.

Cooking

1. Rice is laid in boiling broth, boil 20 khvilin.
2. Coated on olive leek with carrots and sliced ​​chicken breast, straighten the saucepan with tomatoes at once.
3. Season the soup with burim rice and chicken, add salt and pepper and add thyme, boil 20 khvilin.

Brown rice porridge

Knowing how to cook brown rice while looking like milk porridge, get ready to cook brown snacks, like a filling of the body with energy for the whole day. For little ones, you can make porridge from flour, otrimavshi її shlyakhnnya brown groats for an additional kavomolka. After adding the boar in boiling milk, the grass is boiled for 10 khvilin.

Ingredients:

• brown rice - 250 g;
• milk - 600 ml;
• water - 400 ml;
• Vershkov oil - 20 g;
• tsukor, strong.

Cooking

1. Soak promitia rice for a sprat of a year, wash it again, put water at the boil and cook until it is ready.
2. Add milk to boil, throw strength and zucor, boil rice until soft.
3. Ready milk porridge with brown rice seasoned with olive oil.

Brown rice with vegetables - recipe

If you want to introduce brown rice to your diet, the recipes for preparing cereals with vegetables allow you to take a maximum of crustiness in your future meal. Assorted vegetables are allowed to be stored at the authorities’ court for the presence of components, or fallow like savory varieties, replacing one warehouse with another.

Ingredients:

• brown rice - 1 bottle;
• water - 2 bottles;
• chasnik - 1 head;
• tsibula, carrot and licorice pepper - 1 pc.;
• hot pepper - 1-2 pods;
• corn tsukrova - 1 can;
• oliya - 100 ml;
• silt, pepper, coriander, Italian herbs.

Cooking

1. At the rozіgіtіy olії they smear the cibula and the uncleaned watchmen's teeth.
2. Add a dash of carrots, Bulgarian and hot peppers, sip corn and spices.
3. After 2 weeks of oiling, add rice to the vegetables, pour in the okrip.
4. Prepare a storm under the roof on a quiet fire 40 hvilin abo until the water is fully taken.

Plov from brown rice

The next recipe will help you get it, like cooking brown rice in plov. Strava can be prepared with meat, vicorist instead of chicken meat, pork, lamb and turkey. Rejoice when it will be less than an hour of languishing zirvak, with the stretch of such a m'yasnі the bows may become soft, and even better trim the form.

Ingredients:

• brown rice - 500 g;
• water - 1 l;
• chasnik - 2 heads;
• qibulya - 3 pcs.;
• carrot - 500 g;
• zira - 0.5 tsp;
• oliya roslinna - 150 ml;
• sil, pepper, barberry.

Cooking

1. Oil is used to smear the cubula and carrots.
2. Add sliced ​​chicken meat, coat until ruddy.
3. When vikoristannіh ptakhіv or іnshoy m'yasa add troch to dill and let the meat flasks and boil water until ready.
4. Add zira, barberry, pepper, sil, soaked rice, heads of the teapot, pour in okrip.
5. To languish with a trigger under the krishkoy until the water is fully absorbed and the softness of the grains.

Brown rice with mushrooms

Bury rice, which is prepared as an accompaniment to the process of mushrooms, comes out incredibly fragrant, savory and savory. If you don’t include animal fats and other low-fat products before storage, it will become an ideal option for folding a savory menu for a vegetarian diet.

Ingredients:

• brown rice - 200 g;
• water - 0.5 l;
• dry and fresh mushrooms - 1 press or 400 g;
• qibulya - 1 pc.;
• broccoli - 150 g;
• provence herbs - 0.5 tsp;
• oliya roslinna - 70 ml;
• sil, pepper, parmesan and greens (for bajan).

Cooking

1. They smear the oliza with a cibula.
2. Add soaked or sliced ​​fresh mushrooms, lubricate until the water is evaporated.
3. Rice and Provencal herbs sizzle with soaking, pour in okrіp, languish the grass under the krishkoy 40 hvilin.
4. Broccoli succulents are laid on top and they are forced to nudity for 10 quills.
5. Serve with grated Parmesan and greens.

Brown rice with shrimp

Knowing how to properly cook Bury or seafood, enjoy the notes of the Mediterranean cuisine and ensure your diet with savory and brown culinary whiting. It is important not to overcook the mollusks on the fire, but to cook the broth with vicory, turn the shells of the seafood all the way.

Ingredients:

• brown rice - 1 bottle;
• water - 300 ml;
• boiled unpeeled shrimp - 500 g;
• qibulya - 2 pcs.;
• carrot - 1 pc.;
• white dry wine - 150 ml;
• olive oil - 20 ml;
• lemon - 0.5 pcs.;
• parsley - 1 bunch;
• silt, pepper, butter, eggs.

Cooking

1. Shrimps are cleaned, shells and tails are smeared at once with carrots and cibules in a pinch of oil.
2. Add wine, pepper, lemon juice, parsley spices, after 3 quills add okrip and boil 10 quills.
3. In a stewpan, smear cibulin, add rice, grease 2 hvilini.
4. Strain the broth and wag until rice.
5. Cook the grass to the pulp of grains, put shrimp to the beast.
6. Mix the storms and serve with boiled eggs.

Brown rice at the oven

Dali about those, how to cook brown rice in the oven. The warehouse of the herb can be expanded by adding spiced meat, mushrooms, vegetables in the front, which will allow you to recreate the piquant garnish on an independent meal. Okremo you can serve salt, fresh vegetables and a light salad.

Ingredients:

• brown rice - 1.5 bottles;
• water - 2.5 bottles;
• qibulya - 0.5 pcs.;
• hourglass - 2 teeth;
• olive oil - 40 ml;
• zira, provence herbs, strong.

Cooking

1. On the olive, they smear the cibula.
2. Add a cup of tea at the fryer, spices, mix it up and add it to washed and soaked rice.
3. Mix the cereal with additives, transfer to an oiled form and fill it with water or broth. How to cook brown rice with meat, leave it in front of the oil and add to the grits at this stage.
4. Prepare grass under a lid and foil 80 khvilin at 180 degrees.

How to cook brown rice at the multicooker?

Zavzhdi rozsipchastim and savory go out of the preparations. Having chosen the mode, let all the weather fall on the shoulders of a sensible outbuilding, which will ensure the correct temperature and equal heating of cereals. It is allowed to add vegetables, meat, spices at once.

(wine is brown rice, English brown rice) - rice at the savings of the viscous husk of the lower-brown zabarvlennya. The hull itself is rich in why it protects the roughness of its appearance in the same white grains of rice, which are more important for us: the viscous part of the grain is rich in minerals, vitamins, cellular and non-essential fatty acids. Well-thought-out brown rice cooking takes a maximum of corrosity and miraculous look of the finished grass. We are ready to tell you, at this moment of cooking, respect the skin of the stages of cooking brown rice.

Preparation

Rinse the rice under cold running water until the root is clear and drips.

Having soaked the rice for 30-35 minutes in clean, cold water, you will let the grain and the viscous husk swell evenly and, in this way, we can grow the husk and the starchy part of the rice in the case of cooking, save the call of the coarse grain.

Varinnya

Come out of the fact that the hour of cooking brown rice TM "Agro-Alliance" is close to 20-25 hvilin, which means more, lower cooking of imported analogues.

Boil rice on a moderate fire, boiling more strongly, increasing the risk of hulling.

Having chosen one of the methods of cooking brown rice: by the method of total drenching of water, or by cooking with a great number of natives, - carefully follow the recommendations to the skin.

The method of repeated claying of the water

In order to cook the brown rice when it appears, and the homeland boils more when cooked, carefully trim the proportions of two parts of water to one part of rice.

Obov'yazkovo vicorist the lid.

Varіnnya near the great waters

• The volume of water is guilty of significantly changing the amount of rice that is prepared (by 5-6 times).

After cooking, put the rice on a masher and wash the cereal with water.

At every gathering, rice is a shanovane and a favorite dish. Yogo's main feature is that which does not accuse wine, even though yoga was often served before the table. Why is it related? Nasampered, s tim, that there are thousands of agro-varieties of rice.

Yakim boo rice

All different varieties of rice are divided into two poles:

• old, thin - Indian travel;
• Short and round - Japanese style.

In this grain of rice, the color varies from white to black. Use yellow, red, beige, purple varieties of rice and may be leather, they can also be divided into sticky and non-sticky. All varietal nuances are extremely important in yoga culinary processing.

It is necessary to soak the rice. Brush the rice sirim, or just sip it. Why cook: in water, milk, for a couple of hours, combine different middles. All the subtleties can practically put an ordinary culinary in peace.

What is brown rice

The most popular of all varieties of rice today can be called Bury. Varto respect that such a designation is not entirely correct.

Aje is really so called not an okremy variety of rice, like an unfinished, unpolished form.

Natural, troch brown tunic and more characteristic of rice grains.

But the unpresentable modern look is overcompensated by the brown power of unpolished grits.

Uncultivated grains take away cellular tissue, a complex of vital minerals and vitamins.

Kharchova value

Minerals:

name	Zmist at 100 grams	% of daily norm
calcium	28	3
potassium	115	2
Magnesium	25	7
Phosphorus	115	16
Marganets	1.09	52
Zinc	1.09	11
Zalizo	0.8	6

Vitamins:

100g of brown rice has 331kcal. Tse to become 22% of the extra set of calories for a mature person.

Korisn_ authority

The purpose of the warehouse is to rob brown rice with a wholesome grub supplement to the diet. Age wine helps to relieve the body of slags, lowers the rhubarb in the blood, forestalls the inflammation processes in the intestines, helps to reduce neurosis, making it easier for the human circulatory system.

Therefore, brown rice is indispensable in the diet in case of advancing illnesses:

• salt storage;
• disease of the cardiovascular system;
• vitamin B1 deficiency;
• circulatory diabetes;
• inflammation of the shlunkovo-intestinal tract;
• eczema and dermatitis;
• problems with the nervous system.

Obviously, for the obviousness of being ill, one cannot be helped by a medical aid, robbing only on the power of brown rice. Vіn is less help to speed up the process of dressing in case of great exuberance.

Ale, regular grafting of brown rice will help to normalize all metabolic processes in the body. And tse not to be barred to appear in the ovnіshny look.

It is not for nothing that brown rice is included in the secret arsenal of beauty, which can be washed with a shkir and shovkovist hair.

All the values ​​of power in brown rice during the grinding procedure are known or changed into white, refined brothers. Until then, white rice will take more carbohydrates, and more storms.

It can be argued that the white rice tastes lower and takes it for storms, that it looks better than the white rice. It is possible to cook white rice more quickly, more simply and differently, less rough, not polished. Іz cym no one dares to fight.

It is simply necessary to understand what two different products are, to vicorate as it is necessary independently one kind of one, not forgetting about the priority of healthy eating.

Negative Yakosti

Above the world, be it a product, you can get healthy. To that, first of all, to become a fan of brown rice, it is necessary to pay attention to the sprat of nuances.

Most often, post-workers and brown rice growers, looking at the progress, will drink on this product just to buy white rice.

In order to avoid being disappointed when such a product is being used, do not buy yoga from private merchants.

Before transporting the rice, the big crops are fermented with yogo for additional glucose and talc, which, with a trivial cultivation, can lead to good health.

Do not forget those who have a lot of unsafe kindness in the lands, who practice the handicraft of growing rice, even look at the standards that are the same for Russians.

If you buy a large batch of brown rice, then with a thriving savings of wine, you will not just spend a part of the brown power, but also a living value.

That is why it is necessary to reach low minds:

• save in small parties;
• dotrimuvatsya pro-cold temperature regime in the application, dezberigaetsya product;
• vengeance of rice at good closed ceramic or bluish containers;
• unikati when saving increased moisture, zdatnoї zіpsuvat groats.

How to cook brown rice correctly

1. Cooking whether it’s rice, and especially brown rice, is done with yoga. In the first place, it is necessary in order to see the surface of the rice grains and drink and ford, which you have spent on them when growing and transporting. And in a different way, to change the number of speeches that get used to the processing of rice. It is necessary to wash the cereal in cold water until the water becomes transparent. After washing brown rice, bazhano scalded with dill. And then we will pour over with cold water again. Less than a second of which yoga can be prepared.
2. An important step in the preparation of brown rice is the soaking. Promitium rice is placed in deep dishes and poured with a large amount of cold water. In order not to spend too much expensive time on it, it’s better to soak the rice for nothing. Totally pidide and another option. Rice, soaked before going to work, can be prepared for the evening meal. Zagalom for soaking cereals can be drunk for 5-6 years.
3. Preparation of rice is shifted to the dishes for cooking and poured with cold water from the rosemary 1 flask of cereals into 2.5-3 flasks of water, add a teaspoon of salt and bring to a boil. On the great fire, boil rice 5-10 hvilin under a closed lid.
4. Then it is necessary to change the fire and cook the rice for 30 strands without opening the lids.
5. After the end of the cooking, the fire will flicker, fill the lid with a tightly closed one and streak the grass on the stove for at least 10-15 quills. It is necessary to grind in order for the water, which is left out, to stick into the rice. You can, having taken the pot from the stove, wrap it up and put it at the same hour in the heat of the place.

It was left to fill the ready-made brown rice before the main idea and proceed to the meal.

How to cook brown rice with a steamer and a multicooker

For those who are interested in modernizing the cooking process for better, cook rice for the help of a double boiler or multicooker.

There are two ways to make deeds of vigilance, but the smut in them is immutable - before laying stormy rice, you can first promit and soak.

At the steamer, rice is processed with a hot steam, which allows you to take out the lower and aromatic product at the exit. With all the power of the grain of rice, it is practical to protect the unchanging sight.

To prepare a flask for rice, you need to take two flasks of water. At the bowl for cooking, which is included with the set of accessories, next, sip, prepare rice groats and fill in with a little water.

After that, close the cap with a lid and increase it by 30-35 strands. Drizzle the cooked rice with olive oil, mix it up and add salt if necessary. After that, you can start before the meal.

To prepare brown rice in a slow cooker, change the proportions of water and cereals a little. Call from your vipadka for one bottle of rice to take one bottle of water.

And in the next step, follow the instructions and turn on the attachment in the “rice” mode for 30-40 strands. Oil, strength and other components are added to rice already after the wine is ready.

It is necessary to remember that rice cooking is a creative process. Hours and proportions in the recipe are given for standard cereals.

On the yak_st result, the stinginess of rice, variety, water boiling water can be added. To this varto is practiced in the preparation of rice, vicorist on the cob, one variety. And don't be embarrassed, because the result of the troch will be taken care of as planned.

One more nuance - tse vibir stravy, rice is included before the warehouse.

With brown rice, cook milk porridge and fillings for pies. And the axis for the garnish of the wines is a miracle pidide. Moreover, yoga is easy to eat with vegetables, seafood, poultry, meat.

With spices, add cumin (abo ziru), chili pepper, turmeric to rice.

And the axle oil is the best vibrati warmer. In Indian culture, it is respected by the highest.

In similar lands, rice groats are considered cultural banyas. Vіn zgaduєtsya among the natives of the Asian peoples. With the right cooked product, the body of a person will take away the irreplaceable color of speech. Approach to the choice of rice katunka is necessary. In the sort of fallow those, which vitamin complex is located at the warehouse. Vzhivannya rice nasichuє organism, giving you the chance to finish the trial of a good sieve.

Henceforth, this product will miraculously fit into the diet of a person, as he struggled with the lost kilograms. Rice of a brown variety, about which it is lower, is one of the highest varieties of culture. Zavdyaki youmu people swell the string of a figure and a healthy organism.

Groats preparation

Basic knowledge about how to cook borax rice groats before cooking, help you nadal in cooking white rice, sumish with wild, barley and buckwheat porridge. Dotrimanny tsikh clumsy recommendations to help you cook savory that rossipchast grass, as if you bring majestic melancholy to your body.

Also, for the cob, lay the product in a deep container and pour in the necessary amount of cold water, in such a way that the rhubarb is three centimeters thicker than rice grits.

Mix with intensive ruhi in place of the room. So you help the wanderings, that saw from the rice grains rise up the hill. Through a sprat of whilin, pour out the water and repeat the procedure again. The number of washings that are recommended is not possible; It is worth mentioning that a cereal culture is given, which is clean enough to continue cooking.

The washing of rice grits, regardless of the variety, is carried out by a binding procedure through the following conditions:

• zavdyaki flowing water vіdbuvaєtsya vimivannya z surfajnі rice grains saw and brud, scho spend the hour of transportation to the product on the farm;
• products, yakі mi bachimo on the shelves of the supermarket often know special chemical processing. Vaughn spriyaє zbіlshennyu termіn pridelnosti rice groats. In the process of rice grains, shkidly hulls are often added, in order to make further thermal processing more efficient.

Do not use this step, you will save your body from small micro-organisms and possible allergic reactions.

For the preparation of rossipchastoy stravia soaking is a necessary step. Before that, in an hour of soaking, the big rice grains become soft, so that I can bring them to the finished state in a shorter term. At this stage, it is necessary to know how to promisce stormy rice grains to actively absorb the necessary aromas. And the homeland, as if victorious for cooking, pours on the gusto like a ready-made strain. Otzhe, motherland, as you will vicorate for the soaking of rice grits, it is your fault to be clean, boiled beforehand.

Vicoristannya drive z-pіd crane tsomu etapі unacceptable. Otherwise, rice groats take on a characteristic relish of chlorine, which is in the warehouse of water supply. Borax rice groats have a taste of cicadas, which easily guesses the taste of forest peas.

For one kilogram of rice groats, you need to stock up on three liters of clean and salted water. If you have the opportunity, bring mineral water to any supermarket, at the warehouse, which is necessary for the life of the human body, minerals and vitamins. So you will increase the crust of brown rice grits. When victorious, it is recommended to boil the water first, it is recommended to boil it in front.

The temperature regime of the water for soaking will also require your respect. Dosvіdchenі culinary specialists to cheer the vicorists to the homeland, the temperature of which is not to allow the potato starch to roam. Otherwise, it seems that the temperature for soaking can be overestimated by sixty-two degrees.

One more nuance when soaking rice grains and adding salt. Not a lot of people know about it and salt, if the grass is already ready. As for one kilogram of rice grains, three liters of pure (or mineral) water were consumed, then for this obligation it is necessary to add three liters of less than two tablespoons of salt.

All the salt will be enough for that, so that the rice grains take in themselves the necessary quantity and at the same time they do not take a loan. As you have stumbled upon it, that your groats can be some kind of third-party aroma, when soaking the bagan, change the homeland two or three times. The process of soaking in the average loan from two to three years. It is necessary for the time itself, so that the structure of the grain is softened and bula is ready until further cooking.

After the end of the hour, rice groats should be washed again. It is necessary to stock up on five liters of fluid every day. Let it be nagaduє small pelvis. At this stage, it is even more important not to beat the krizhan, but I am superficially hot water.

At the first drop, the rice grains crackle, which in the course of time will bring the grains to a boil. And in the other - using a hot water faucet to actively fill the seedlings, which sho poglenyayut all the strings, shkidlivimi rechiny from the water supply. When vikoristanny boiled water is difficult to blame is not guilty. Henceforth, washing, like the first day, may be carried out until the hour until the motherland becomes a vision.

During the process, do not rub the groats with palms, otherwise you will see the characteristic rice sediment. Lower the dolons to the bottom of the container and lightly raise the groats to burn. Repeat the procedure a few times, after which add water.

Prozora homeland to tell about those that rice groats are ready to be cooked far away. The process of preparing the brown variety, it turns out, is more laborious and more likely to be able to cook yoga. However, with all these simple recommendations, your grass will become even more delicious. So don’t forget about the colossal melancholy, as it’s brought in only one portion of a cereal crop.

Skіlki prepare for an hour?

On the versatility of the preparation of this type of grain, a method is added, which will give you the edge. If you choose a multicooker or a double boiler, the product will be cooked for at least twenty five minutes (depending on the basic parameters in the “Pilaf” mode). As you have done in the past, we have done the front processing of the drilled cereal crop - repeated washing and soaking - then the frivolity of the preparation will be shortened by five fifteen quills.

For bajannya, take away the traditional rozsipchasta consistency, it is necessary to boil water in advance, which takes five khvilin in the middle. After what to bring the product to the finished one I will - no less than thirty hvilin. І deprive the fields of rice grains by stretching twenty five to thirty quills.

Zagalom cooking on the stove takes troch more than sixty quills. To finish the trivial process of preparing this cereal culture is unfriendly, it is signified by power. When boiled in boiling water for more than forty five quills, rice grains are boiled and consume most of the brown vitamins and microelements that are stored at the warehouse.

How to boil rice correctly?

As if you have tried the brown variety, you will not be able to make yourself satisfied with it. This Danish product can be used as an independent dish, lightly seasoned with soy sauce and spices, or as a side dish to all types of meat and ribi. Wonderful vikoristovuvat rice for the preparation of low-calorie chicken cutlets. Serve rice, as a rule, with boiled vegetables.

Now, let's move on to the preparation of brown rice. This cereal culture has some special features, which need to be trimmed, in order to make a tasty dish ready.

Nasampered, the brown variety needs to be well cleansed from the other zabrudnen that saw. For whom the product is thoroughly washed in warm water. There is an ancient belief that rice is washed at seven waters. But really, it is necessary to wash the rice stylka once, so that the water after the mitt becomes clear.

Washing rice is an important step, which in any case is not recommended to be ignored. Shards, crim saw, on rice there are particles of special speech, as if they are used to grind cereals when grown. Speech can be toxic and viklikati unpermissible reaction from the side of the body, especially if the rice is cooked incorrectly.

The next step is soaking the product. There is no single thought about any process. The culinary specialists were divided into two camps - some think that soaking the rice is necessary, while others do not understand, now spend an hour on the whole process. However, if we look at the biological characteristics of rice grain, then we can see that the grain of brown rice is more dense, equal to white, which is our product. To soften the husk of brown rice, it is necessary to soak it in clean water.

You need a deep drink of cold drinking water. Collect the necessary amount of rice and fill it with yoga for two or three years; it is permissible to soak brown rice whole. If possible, change the water (two or three times will be sufficient).

Independently of the variety, the most popular is the very rose of rice. To that, as in times of preparation of barley and buckwheat porridge, it is also important to follow the sp_v_dnoshnen of this product. So, for the preparation of one bottle of brown rice, you need to take two and a half - three bottles of pure water.

Do not forget that the groats are simmering near the water, as if only a little, but starting to boil. This nuance is also seen on the savory flavors of the finished strain.

Varinnya tsієї cereal crops need to be grown on a small fire. Trivality varіnnya takes close to forty hvilin. At the process of cooking cereals, at the same time do not mix them together with kastruli. For a couple of whilins before completion, it is permissible to shake the pan once or twice. After the end of the hour, we’ll cook burim rice, bazhano, burn in a warm terry towel, or a carpet, and leave it for fifteen to twenty quills. For a short period, a grain of rice will take in the water that is left out.

The long-grain version of the sachets can be as soft as possible when cooked. As if the wine is solid, then try yoga under the roof.

The most modern way to cook brown rice is to use a multicooker. If you are a happy volunteer of this miraculous apparatus, then cooking, in the first place, will become much simpler, for that there is no need to periodically change the readiness of rice, and in another way - the process of cooking in a multi-cooker takes less than an hour. Also, there are no other sources of cooking brown rice in the traditional way of cooking yogo in a multi-cooker.

For the cob of cereal, the culture is thoroughly washed and soaked and then transferred to the multicooker bowl. Then it is necessary to activate the “Pilaf” mode and check the sound signal about the end of the work of the multicooker.

Regardless of the brand, be it a model of a multicooker, there is a special device for boiling cereals. Before cooking, it is necessary to pour a small volume of water. The great obligation of the native land to break up the consistency of the rich; as a result, you eat rice porridge. Tse to fight so that the rice grains are softened.

Skin groats may be your “star of the rules”, as they help to continue the term of product applicability. The stench is easy to do, but ignoring the cause to the point that rice groats begin to waste and waste their power. Following the next recommendations to allow you to take away all the harm for your body from the product:

• keep unpolished brown or brown rice at room temperature, in dry and dark places;
• groats are taken richer in containers from a darkened warehouse or ceramics, the appearance of the lid is hovering.

A small fact, but the very introduction of the same cereal helps to throw off the gain by kilograms. Bagatium for growing cellular tissue, a product of the sting of toxic speeches, which literally “evacuate” from the intestinal area.

And the presence in the warehouse of a large number of foldable carbohydrates gives the body a little more sustenance, thereby reducing appetite and not giving people a pass. As a result of zatsіkavlenі in vyvedennі zayvoї rіdini and non-consumable fat fat, it is recommended to rule for the help of low-calorie kefir and brown rice rozvantazhuvalny day.

Choose the right day, for which you have not planned a serious physical adventure. This day it is necessary to get used to the right preparations of rice garnish and kefir with low fat content. For twenty years you will spend an intensive cleansing of the intestines and the walls of the drain.

You can learn more about how to cook brown rice correctly in the upcoming video.

The world has three “breads”: wheat, corn and rice. It so happened that the Asian cereal culture came to Europe to harvest food. We got acquainted with rice, if we win “powders” for purchase, then cleansing and polishing. Few Europeans know how to look like a grain of that cereal. And so itself, like wheat, is found in the navcoloplіdnіy obolontsi. Through the cere rice, a grain of neohay brown-brown color can be seen. Ale in Asia has long been bitten that brown rice is richly browned for white. There, from unbroken grains, they prepare food for old children. It's true, and to cook such rice richly longer for its polished brother. That relish can be the spices of a specific obolontsi. To that, becoming one more type of rice - parboild. Uncleaned grains are steamed, all brown speech and savory taste of the navcoloplіdnik pass to the nucleus. We then clean the rice from the non-consumable husk that it has become. The grains melt trochs of a yellow color, and then they are prepared more quickly - with a stretch of 15 strands. In these articles, we will tell you about how to cook brown rice correctly. Tse duzhe tsіkavo that pіznavalno!

Chi good grinding

Rice is, insanely, a brown cereal. Ale, do you know that the left part of the speeches necessary for the body is found in the amniotic sac of the grain? A study at Harvard conducted a study to determine what white and brown rice are. The measles of that Skoda tsikh dvoh vidіv cereal is described in The Independent. It appears that white rice suggests the possibility of succumbing to cerebrodiabetes. And yoga brown brother, now, lowering the risk by 16%. І for the caloric content of the lower trocha - 111 against 130 (per 100 grams of the product). Ale is not in the food value of the bark of brown rice. Thiamin, riboflavin, niacin, vitamin B6, folic acid, iodine, copper, phosphorus, zinc, the most important amino acids for health, are too far away from the navcoloplide. Brown rice is less than one program for refined polished grain: the term savings. Through those that the nucleus covers the oil-containing skin, it is impossible to trim them for a long time.

As we already said, at the very same time, if the groats of the corisne are rough and unpolished, the lower garni were grains. However, through the skin and the relish of the finished strain, you will be even more excited. And to cook such grain close to pіvgodini - dove, lower yogo bіli brother. Prote zamenshuєtsya rizik, scho zamіst pilaf you have viyde porridge. Ale yak for a long time we didn’t cook brown grain, we’ll still be deprived of the deshcho we repeat. To the point, there is a lot of people who do not like this variety of rice for its specific taste. And darma, you just need to remember to prepare correctly. І eat from the consumed products. Then you have a miracle independent strain or an effective side dish. So how do you cook brown rice? The recipes listed below can enhance your knowledge of this cinnamon product.

General rules for grain brewing

Unrefined rice can be grown in all countries, and there are more varieties of it: in pilaf, cereals, casseroles, cabbage rolls. To come out, one could see only a light pea tang, that the unpolished grain was victorious. Shchob rice wiyshov soft, lower, yogo soak for two or three years. If you spend the whole night by the water, then the porridge will boil for fifteen or twenty minutes. The proportions need to be changed. It is necessary to take three times more water into a bottle of cereals. Before Tim, how to prepare brown rice, it is necessary to promit yoga. This process is continued until the water that flows down becomes clear. If you want to cook some porridge, I’ll scatter rice as needed, rub it on an olive oil. After that, it is necessary to pour the cereal with cold water, mix it once and leave it on a strong fire. As soon as the country is boiled, it is necessary to change the fire to the minimum, salt the grass to relish, cover it with a lid and drink it until the water is taken in again. Varto also give the rice an hour to rest on the edge of the stove after 20 hvilins to the gas.

Walnut casserole with feta and zucchini

Brown rice (100 g) cook until tender, as described above. Cool yogo, add one egg and 100 g of grated cheese varieties. Let's move on. The form is smeared with top oil and laid out, strongly tamping, the basis for a casserole. We put in the oven up to 220 ° C for five minutes. A small zucchini or a young zucchini is rubbed, squeezed. Two or three hundred grams of feti is crushed with a fork. Let's add zucchini. Kill two more eggs. Vymіshuєmo with a finely chopped yellow licorice pepper and greenery (crops, mint, green cibules, parsley). We make the filling with 70 grams of tops, 10% fat. Salimo, pepper. We put the stuffing on the rice base. From above, lightly pressing, help from above. The oven temperature is set to 200°C. Ready for a pivgodini casserole.

Risotto

Dribno rіzhemo cibulin and petiole of celery. It is smeared on olive oil, having seen two more teeth of the watchmaker on a deep frying pan. If the cibula becomes transparent, I’ll come and tear the carrot. After a couple of quills, brown rice (flask) is added, mixed and poured on two quills under the lid, so that the trochs are steamed. Pour 0.6 liters of hot chicken broth. After a quarter of a year, cook with a crock add spices: basil, paprika, licorice, chili pepper. Let's move on. After two lengths put three tablespoons of ketchup. Ready for ten more quills. Tsya grass can be self-sufficient, or maybe garnish lubricated or baked chicken.

Iranian pilaf with brown rice

On a spoonful of olive oil, it is sown on a spoonful of cibulin and carrots. We put 180 g of brown rice. Mіshaєmo, obsmazhuєmo z khvilina. Add 50 grams of selected dates, a spoonful of grated zest, 400 ml of broth and half a bottle of water. Pepper and salt the dish, bring to a boil, reduce the heat to a minimum. Cover with a lid and cook brown rice 45 khvilin. If the whole country is boiled, add a spoonful of lemon juice. We need to get under the roof. Posipaemo prepare pilaf with a green cibulei that is served.

Warm salad with cauliflower

Hot other herbs are not the only thing you can cook brown rice with. Recipes give us anonymous options for salads. The axis is one of them, the Mediterranean. We wash and cook uncleaned rice, so that 200 g of porridge came out. The cibulin is shaky shaky, and the red bell pepper is cut into small pieces. Two small squashed cauliflowers in salted water, divided into flowers. I’m going to press dried cranes, we’ll wash them, we’ll see them, we’ll dry them on the server. The same number of cedar gorіshkіv pіdsmazhuєmo. Let's change all the ingredients in a salad bowl. Bazhano, let's keep the rice warm. Salt and pepper. At the jar from the lid, robimo dressing. Three tablespoons of olive oil and lemon juice are diligently required. Season salad with cim sauce.

Major maneuvers

Don't be afraid to experiment with brown rice. Yogo can vikoristovuvaty zamіst of white grain and otrimuvati stravi z trіshki іnhim, pea prismak. For sale there are a lot of cereal sums, where to enter and brown rice. Suggestions would also recommend trying a cocktail with parboild. When the grain is steamed, it is cooked better, so all the porridge is prepared equally. Parboilda sumish and wild rice are especially valued. Before we speak, the rest of the species came to us not from Asia, but from Pivnichnoy America. The Indians have been eating for a long time, and yoga became less cultivated in the 50s of the last century. Water tsitsanna (as wild rice is scientifically called) has an intense black color and a lot of licorice and pea relish. Stravi with such sumish groats is the best prepared exotic: curry, with coconut sauce, hairy peas, tarragon.