Baked Brown Rice

The first time I actually enjoyed eating brown rice was when I tried baking it. These day we only cook with brown rather than white rice(which is pretty much void of nutrition).
For better digestibility and absorption of nutrients, and to reduce the phytic acid AND less cooking time, I simply put the rice in my large glass measuring cup and fill up with filtered water and let it sit for 4-7 hours. You can also add a tbsp of yoghurt, kefir, apple cider vinegar or other cultured products for best results. This reduces the phytic acid (decreases absorption of nutrients like vitamin B) and increases digestibility!

Baked Brown Rice Recipe:
1 1/2 c brown rice
1/2 tsp sea salt
1 tbsp coconut oil or butter (organic is highly recommended)
2 1/2 c boiling water
Soak and drain rice. Preheat oven to 375 degrees F. Boil water in kettle. Measure 2 1/2 c, then dissolve salt and oil in it. Add to rice in a medium casserole dish and cover, cooking for 50 minutes (or until water is absorbed), remove from oven and let stand covered for 5 minutes, fluff and serve. I sometimes add chopped garlic and onion, Italian spice, or tomato paste and Mexican spices, or curry before cooking.


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