The difference between brown rice and white rice is not just its color. Brown rice is what almost all forms of white rice look like before they have been refined. A whole grain of rice has several layers. The outermost layer is called the hull and is removed to produce brown rice. This is least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing.
In processing brown rice into white grains, the rice is further milled, removing the bran and most of the germ layer, leaving only the starchy endosperm, resulting in a whiter rice, devoid of many of its original nutrients and fiber.
Directions
- Cook the rice in 16 ounces boiling water until tender and dry.
- Let cool to room temperature.
- Soy Sauce Dressing: Combine soy sauce, lemon juice, olive oil, ginger and garlic in a jar and shake well to blend.
- Mix the rice, red pepper, green onions, walnuts, raisins and parsley together and toss.
- Dress with the preferred amount of dressing.
℞ M.D. Notes
- Brown rice is an excellent source of manganese, and a good source of selenium, phosphorus, copper, magnesium and niacin (vitamin B3).
- Brown rice is what almost all forms of white rice look like before they have been refined. In processing rice into white grains, the outside hull, bran and germ layers are removed, leaving the starchy endosperm. When rice is stripped of its natural wholeness, many of the nutrients and fiber are also removed.