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  • Writer's pictureKaren Dettore

Rice, it's not just for breakfast anymore.

Ha, krispies that is!! Rice is a healthy carbohydrate that can easily be incorporated into a healthy lifestyle. Yes I know I used the "C" word!! It's a good carb. Although white rice does have some nutrients, it has to be fortified to replace some (not all) of the nutrients that are removed when the whole grain rice is milled to remove the hull and bran layer. So needless to say, whole grain rice such as brown rice, still has the endosperm and therefore all the nutrients and is the better choice of rice to eat. Whole grain rice is high in fiber and plays an important role in regularity, we can all use that! It also aids in reducing cholesterol, just don't load it up with butter.

Whole grain rice is a good source of selenium. Selenium is a mineral that aids in thyroid hormone production, antioxidant production and immunity function. It is also a good source of magnesium which is involved in 300 different enzymatic functions in the body. White and whole grain rice contain folic acid, which supports cell division, assists the body in making DNA and other genetic material.

There is a wide variety of rice available for all different types of meals and tastes. To list just a few there is of course white rice, brown rice, wild rice, jasmine rice, basmati rice, arborio rice, matta rice, black rice and sticky rice. Rice is relatively easy to make, cooking times can very from rice to rice. It is also easy to add a variety of spices to rice to match whatever is the main dish. I can also be the main dish!!

So spice up some rice for your next meal.

Greek Lemon and Rice Soup

2 Tbls. butter (or healthy oil)

1/3 cup minced green onions

6 cups chicken broth (or vegetable broth)

2/3 cups uncooked whole long grain rice

4 eggs

Juice of 1 lemon

1/8 tsp white pepper (optional)

Fresh mint leaves and lemon peel for garish

Melt butter in medium saucepan of medium heat. Add green onions; cook and stir about 3 minutes or until tender.

Stir in broth and rice; bring to a boil of medium-high heat. Reduce heat to low; cover and simmer 20-25 minutes or until rice is tender.

Beat eggs in a medium bowl stir in lemon juice and ½ cup hot broth mixture until blended. Gradually pour egg mixture back into broth mixture saucepan, stirring constantly. (be sure to take this step slowly, you don’t want to end up with scrambled egg soup) Cook and stir over low heat 2 to 3 minutes or until soup thickens. Do Not Boil.

Stir in pepper and garnish with mint and lemon peel.

As always, I wish you great health and joy in eating!


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