Rice - the unsung hero whole grains

Much more than a side dish, this typical grain is one of the more consistant staples for most of the world. In some Asian languages, “to eat” literally translates as "to eat rice". Unlike in the Western culture, in much of the world, rice actually forms the basis of most meals.

Unlike the typical processed white rice, brown rice is much more nutritious. It's hardier texture and nutty flavor is something many people come to prefer once the nutrition realization out weighs the convenience. Learning your rice types can help you make the switch from white processed to brown more nutrient dense rice.

Long-grain brown rice will be the closest in texture to long-grain white rice, as short rice tends to get stickier-great for sushi or risotto! Quick-cooking brown rice has been precooked, so it can be a good choice if you're in a hurry. You can also find whole grain rice in other forms such as Black Japonica or Himalayan Red and it's becoming easier to find brown rice versions of favorites such as basmati and jasmine.

Brown rice will stay fresh for about five to six months when stored in a cool, dry place in an airtight container. You can also store it in the refrigerator to avoid any chance that may will turn rancid.

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