Up until about a year ago I really didn’t eat much brown rice, probably due to the fact the sort of brown rice I grew up with tasted like cardboard; claggy and bland ~ overall just rotten. So I was pleasantly surprised when I ate it again here in Oz after about 15 years of being a one-and-only white basmati fan. To be honest I rarely eat the latter much anymore as I just prefer the texture of brown rice. My husband started to cook brown medium-grain for dinners about 12 months ago and now we are hooked.

I love its nuttiness and it is a superb source of fibre, so great for keeping you healthy inside. 1 cup contains just under 100 calories; 2 grams of fat, including omegas-3 and 6 fatty acids and has no cholesterol = thumbs up all round, and is great if you are trying to lose weight as it really fills you up and keeps hunger pangs at bay. I normally get a bit puckish about 1.5 hours after dinner as I’m a bit a grazer, but find if I include brown rice in my dinners, in the form of a stir fry or salad I never think of food for the rest of the evening. I often pair it with chicken, but these garlicky prawns work wonderful with it and are packed full of great spicy, sweet and salty flavour.

 

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