Suggestions for 4 easy-to-prepare brown rice dishes that are both delicious and nutritious

Brown rice milk, brown rice fried rice, brown rice vegetable rice rolls, brown rice floss bars are 4 easy-to-make dishes from brown rice, both delicious and nutritious, can be added to the daily menu.

Brown rice is milled rice, removing only the husk and keeping the bran layer intact. Therefore, this type of rice is very nutritious and has many health benefits.

Nutritional components in brown rice such as starch, protein, fiber, fat, and trace elements such as magnesium, calcium, iron, selenium... or vitamins such as B1, B2, B3, B6; have many health benefits such as supporting weight loss, good for diabetics, helping to strengthen immunity, improving liver function.

Below are simple brown rice dishes at home, both delicious and nutritious, can be added to the daily menu.

Brown rice milk

Ingredient:

Red brown rice or purple brown rice

Red beans/black beans (if desired)

Unsweetened fresh milk

Monk fruit sugar/diet sugar/honey

How to cook

Rice and beans cleaned with water

Then put the pot on the stove, let the pot heat up, add rice and beans to the pot and stir-fry over low heat for about 2-3 minutes.

After the rice smells fragrant, add about 1 liter of filtered water (increase or decrease water depending on the amount of rice cooked) to the pot, boil for about 10 minutes then turn off the stove.

Pour the mixture into a blender and blend until smooth.

Sieve the mixture, remove any remaining grains, and reserve the rice water and beans.

Put that water on the stove, boil with unsweetened fresh milk, boil over low heat.

Add sugar or honey for natural sweetness

Boil for about 10 minutes and you will have fragrant brown rice milk.

After boiling, let the milk cool and store in the refrigerator for 1-3 days. Use immediately after cooking to get the best flavor possible.

Brown rice milk.

Brown rice milk is a very nutritious drink, suitable for weight loss. Making it at home is simple, safe, natural, not too much sugar and no additives or fat.

Brown rice fried rice

Ingredient

Cooked brown rice

Chicken thigh fillet

Chicken eggs

Peas

Carrot

American corn

Minced garlic

Spring onion

Soy sauce

Spices (salt, MSG, pepper, sugar, seasoning powder)

How to cook

Put 400g of brown rice in a bowl, add 2 eggs, add 2 teaspoons of seasoning powder and mix well.

Place the pan on the stove, turn on medium heat and saute 5g of garlic until fragrant, then add the mixed brown rice and fry for about 5 minutes until the rice grains are loose and dry.

Wash the chicken thigh fillet with diluted salt water, drain, then cut into bite-sized pieces. Wash and drain the carrots (peeled), then dice. Wash and drain the peas. Wash and remove the corn kernels. Wash and chop the green onions.

Place the pan on the stove, turn on medium heat and saute 5 grams of garlic until fragrant, then add the chicken fillet and stir-fry for about 5 minutes until the meat is firm.

When the chicken is browned, add peas, carrots, corn, brown rice to the pan and stir well, then add 3 tablespoons of soy sauce.

Stir the rice pan for another 3 minutes over medium heat then turn off the heat.

Sprinkle some green onions and ground pepper on top (if you like) and you have completed a delicious brown rice fried rice dish, rich in chicken and vegetable flavor, ensuring adequate nutrition. Served with soy sauce or chili sauce, it will be more delicious when eaten hot!

Kimbap (rice roll) vegetables brown rice

Brown rice rolls.

Ingredient

Kimbap seaweed rolls (large, thin leaves, used specifically for making kimbap)

Bamboo blind roll kimbap

Cooked brown rice

Carrot

Cucumber

Chicken eggs

Sausage

Spices (salt, MSG, pepper, sugar, seasoning powder)

Making

Cook brown rice until done (add a lot of water, choose soft brown rice for better kimbap)

Carrots, cucumbers, sausages are prepared and cut into strips. After cutting, boil the carrots.

Put the eggs in a bowl, season to taste. Beat well, fry the eggs until cooked, then let cool and cut into strips.

Spread the seaweed sheet on a clean cutting board. Scoop the rice evenly and press it down with a spoon, leaving a small part of the seaweed sheet unspreadable so that the rice won't spill out when rolled.

Place shredded carrots, cucumbers, and fried eggs on top of the spread rice. Then slowly roll it up so that the seaweed roll is round and tight so that when cut into small pieces, the rice roll will not break.

After rolling tightly, cut into small slices about 1-2cm thick.

You have a plate of delicious and nutritious brown rice kimbap. You can eat it with white sesame and pork floss. Dip it with chili sauce to enhance the taste. In addition, in this dish, you can roll rice with minced meat, chicken breast, seafood to diversify the meal.

Brown rice floss bar

Ingredient

Dried brown rice/brown rice flakes

Honey

Cooked nuts of your choice (pumpkin seeds, cashews, almonds, walnuts, etc.)

Organic coconut oil

Shredded pork floss

Making

First, you chop or cut the nuts into small pieces. After chopping, mix the nut mixture into the dried brown rice/brown rice flakes.

Place a small pan on the stove, add a little coconut oil, honey and the seed mixture from earlier, stir for about 3-5 minutes until the pan turns a slightly golden caramel color, smells fragrant, then turn off the stove.

Prepare a baking tray, line it with parchment paper, then spread the mixture evenly, spreading and pressing it tightly so that the surfaces stick together into one block (so that the cake does not fall apart when cut).

Put in the oven and set the temperature to about 150 degrees for 25 minutes, take the tray out and check if the cake is crispy (depending on your oven mode and your taste, you can bake it a second time if you want it crispier)

Once you have achieved the desired crispiness, sprinkle the floss on the surface and cut it into small pieces.

You have now delicious brown rice floss bars like the ones you buy outside. Best when freshly baked, can be stored in a sealed glass container to keep it crispy for about 3-5 days.

You should use dry brown rice that is crispy so that the cake can be preserved longer and tastes better./.

(Vietnam+)

Source: https://www.vietnamplus.vn/goi-y-4-mon-tu-gao-lut-de-che-bien-vua-thom-ngon-vua-bo-duong-post1081677.vnp