The Simple Life is a minimalist lifestyle paper. It is inspired by the plain people. Addresses topics relating to life, craft, cooking, and learning. Feel free to ask questions or contribute material. Email bekasbakeryATgmail.com if you would like to contact the Little Columnist for an article.
When I think
about the many, complicated ways to consume whole wheat in a healthy way, I’m
quite blown away. Why, to get sprouted wheat bread, one has to sprout the wheat
and obtain a good grinder or Vitamix, perhaps prepare a sourdough starter, get
a mixer to mix the bread or cake, and finally bake and slice it. It’s quite
complicated – there’s a lot of work and technique involved in the many
processes to get a healthy loaf of bread on your table.
have been eating rice for centuries, and really, it can just be very simple to
consume whole grains- cook them like
rice. I love rice with everything. I eat a lot of it, and I’d like to show you
a quick, no-fuss way, to include wonderful grains like wheat, buckwheat, rye,
wild rice, brown rice, corn, and beans, and even kefir and whey into your diet.
My family eats this so often, not just because we are health conscious but
because as Asians, we LOVE rice.
You can do
this in your home. Do you have a campfire? A cookstove? A crock pot? Just a
little fire outside your hut? You can do this. It’s really simple. And then
this makes good rice suitable to eat with any sort of dish – soup, curry, fried
chicken, etc. And it makes the most fantastic fried rice, because it’s
fantastic grainy and does not stick (and yet is soft), requiring less oil.
Spicy Fried Rice in a Wok
Here in a
dark cupboard I have large containers of rice. Brown rice, mostly, but also
white rice because it stores well. When you bring your rice home in a sack,
store it in the freezer for a couple days, at least 72 hours, to kill the
weevil and their babies, especially if you store lots of rice like we do. In
Asia, some people can’t eat bread or noodles for a meal – they must have rice. Rice is very important
Next to our
staple brown rice I have some jars here of whole grains – rye, black rice,
wheat berries, and buckwheat. Red rice, millet, barley, and soaked corn and
beans can also go into your rice.
cooker cup is ¾ cup. That’s a portion for two people. Into each ¾ cup I add
2tbsp of any other grain, and then I fill it up to the top with brown rice.
Then I throw it into my rice cooker pot. It’s simple to throw together a pot of
rice with lots of different grains. My favorite grains to add are organic wheat
and organic rye. Black rice colors all other grains purple.
proportion of water to rice is 2:1. 2 parts liquid, 1 part rice. If your adding
beans (of virtually any kind), soak them overnight, rinse and add them as part
of the dry mixture. My rice cooker bowl has the exact measurements on the side
for the total volume of rice + water, so I only need to follow the markings on
the side of the bowl as I wash my rice. That’s good, because if I plan to soak,
I really need the markings at the time so that the total amount of liquid
absorbed by the rice is fixed.
rice several times, filling the bowl with water, agitating the water, and
draining it out. Remove stones or weevils, if there are any. I then fill the
cooker bowl halfway to the top with water, and then add fill up to the mark
with yogurt whey, cheese whey, kefir whey, etc. You may want to soak the grains
with the measured water and whey for 7-8 hours. It breaks down the phytic acid.
If you don’t
have whey, that’s fine. You can use just water up to the proper mark. Later
we’ll talk about variations that use different liquids as flavoring.
As I type, the rice is cooking and the whey smells fantastic, and it won’t
leave any marked taste, just a faint richness of flavor in the rice.
way to cook rice is in a rice cooker. You can boil it on the stove, cook it on
the microwave, etc. You’d have to develop a technique of your own so as not to
burn the rice.
energy-saving way is with a thermo-cooker or a crock pot. A thermo-cooker is
something that keeps food warm like a themos, only for soup and things like
that. Bring the rice and water to a boil in the pot, and then place in the
thermos for ½ an hour or so. It may take shorter or longer. The grains will
come out perfect, only it takes longer than in a rice cooker.
cooking the rice should be uncovered. Let sit for a while for the steam to
escape and the remaining liquid to be absorbed so that the texture is
will not be hard, not will they stick together. They will have absorbed the
liquid perfectly. They may be slightly chewy for one used to very soft white rice, but my
family likes it that way. You may need to add more liquid for your family. This
goes extremely well with Asian cooking like Chinese, Thai, Japanese, or Indian.
Next post, I
will share with you how to make lacto-fermented yogurt Briyani, full of
delicious and nourishing spices, and then I will share with you a recipe for
Chinese chicken rice, which is extremely tasty and full of beneficial animal
fat. I will also share with you how to make spinach and tomato porridge, which
is softer than rice, but isvery
delicious despite its looks.