There are many varieties of rice. My favorite is wild rice. I like the way it looks. It never gets mushy like white rice! Here are some of the varieties:
Arborio: a medium grain absorbent rice
Basmati: A long grain aromatic rice variety
Glutinous: A sticky rice that is slightly sweet to the taste
Jasmine: A fragrant rice, widely used in Asian cooking
Pudding Rice: As the name suggests, this short grain rice is used mainly for dessert
Wild Rice: Strickly speaking, this is not classed botanically as a true rice. It is the seeds of a wild aquatic grass from North America
Rice is a perfect meal or side.
Try it with different veggies. Here is a simple recipe:
Pepper and Rice with Tempeh
1 cup cooked rice ( your choice!)
1 red bell pepper
1 green bell pepper
4 ounces tempeh cut into cubes
1 tsp olive oil
1 small white onion chopped
1 clove garlic chopped
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1 teaspoon soy sauce
Sprinkle soy sauce on tempeh and let soak for 1 or two minutes
Cook the rice following packaging directions.
Wash and deseed the peppers. Cut into fine strips
Heat oil and cook the onion, garlic, spices
and peppers until slightly crunchy
then add tempeh to mixuture and cook another 5 minutes
Stir in rice and cook another 5 minutes to your own taste. I like things crunchy, so I do not cook as long.
Serve as a side dish or alone as a meal.
Taken and revised from: Dries, J. and Dries, I ( 2002) The Food Combining Bible: Your Complete Guide to Using the Hay Diet for Digestive Health and A Balanced Approach to Weight Loss. Hammersmith, London. Harper-Collins