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Gluten Free Vermicelli Brown Rice

GF DF V

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Soaking your grains overnight with water and a little tsp of an acidic solution (vinegar or lemon) is a traditional preparation for eating rice and is done to help increase its nutritional value and remove any anti nutrients and phytates from the grain which can be harmful to our health. (Read more about that here). 

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Grown in the foothills of the Himalayas, basmati is small, long-grained non-glutinous rice. Brown basmati, being less processed than white rice, retains its whole-grain nutritional value. Basmati has the highest content of all rice for amino acids (protein) and essential nutrients. Basmati is a good source of complex carbohydrates, providing clean steady energy for the body.

Brown rice provides twice the fibre of white rice, the bran of the rice being the highest source. Fibre is necessary for keeping the bowel healthy and can decrease the risk of colon cancer. Selenium, a trace mineral, also can reduce the risk of colon cancer. Brown Basmati rice is also rich in manganese, magnesium, copper, potassium, calcium and B vitamins.

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Ingredients

Time: soaking: 8 hrs, cooking: 40 mins

Serves: 3-4

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For Soaking:

  • 2 cups of brown basmati rice

  • 5 cups of filtered water for soaking

  • 2 tsps apple cider vinegar/lemon juice 

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For cooking:

  • 1tbsp of olive/coconut oil 

  • a handful of brown rice vermicelli noodles

  • 2 cups of the pre soaked basmati brown rice

  • 4 and a 1/2 cups of filtered water

  • 1tsp of sea/Himalayan salt

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Directions​​

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  1. First wash the rice. Place the 2 cups of rice in a bowl, fill the bowl with cold water and using your hands squeeze the rice several times until the water is cloudy. Drain the water and repeat these steps again, 4 or 5 times until the water is almost clear.  

  2. Once the rice has been washed, soak the rice. Cover the washed, drained rice with the 5 cups of filtered water and add in the 2 tsps of apple cider vinegar or lemon. Allow to soak over night or for 8 hours. This is a traditional preparation for eating rice and is done to help increase its nutritional value and remove any anti nutrients and phytates from the grain which can be harmful to our health. (Read more about that here).

  3. After your rice has been soaked, drain it, rinse it and drain again and set aside. 

  4. In a pot add in the oil and handful of brown rice vermicelli, crumbling it in your hands into the pot. Cook the vermicelli on low to medium heat for 3 minutes stirring occasionally.

  5. Now add the rice to the pot stirring together the vermicelli and the rice. Add in the salt and continue to stir for 2 minutes.

  6. Cover the rice with the 4 and a 1/2 cups of water and place the heat to high. Once the water comes to a rolling boil, set the heat to low and cover the pot with a lid. Do not open touch or stir. Wait until the rice has absorbed all of the liquid and is fluffy. This usually takes 30-40 minutes.

  7. To check if the rice is cooked grab a fork and 'fluff' it up, it should be light and cooked all the way through.

  8. Enjoy!

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