1 CUP BROWN RICE CALORIES - BROWN RICE CALORIES


1 Cup Brown Rice Calories - Calories In One Ounce Of Vodka - Calorie Content Of Honey



1 Cup Brown Rice Calories





1 cup brown rice calories






    brown rice
  • Unpolished rice with only the husk of the grain removed

  • unpolished rice retaining the yellowish-brown outer layer

  • is the most balanced of all the whole grains and is also gluten free. Unpolished whole natural brown rice is higher in minerals, protein and flavor than white rice.

  • Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.





    calories
  • Either of two units of heat energy

  • (caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"

  • The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)

  • The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods

  • (caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"

  • (calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food





    cup
  • a small open container usually used for drinking; usually has a handle; "he put the cup back in the saucer"; "the handle of the cup was missing"

  • Place the curved hand or hands around

  • put into a cup; "cup the milk"

  • Form (one's hand or hands) into the curved shape of a cup

  • form into the shape of a cup; "She cupped her hands"

  • Bleed (someone) by using a glass in which a partial vacuum is formed by heating





    1
  • one: the smallest whole number or a numeral representing this number; "he has the one but will need a two and three to go with it"; "they had lunch at one"

  • "?1" (read "Infinity Ichi"; translated as "Infinity 1") is Do As Infinity's twenty-first single, released on June 17, 2009. The band had disbanded in September 2005, but reformed three years later in September 2008.

  • one: used of a single unit or thing; not two or more; "`ane' is Scottish"











Non-stuffed tomatoes




Non-stuffed tomatoes





Italian-Style Stuffed Tomatoes

(they taste better than the picture!)

4 large ripe tomatoes
8 oz. Turkey sausage (I used spicy Italian variety)
1 large garlic clove, minced
1 1/2 teaspoons fennel seeds, crushed
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried leaf basil
1 cup cooked brown rice
3 tablespoons pine nuts (I substituted soy nuts) [can add even more than this]
2 tablespoons grated parmesan cheese
Salt
Pepper

If you don't want to stuff the tomatoes, follow these directions. It will come out just as tasty!

1. Preheat oven to 375F.

2. Make the rice (simmer two cups water to one cup brown rice, with lid on)

3. Brown sausage without added fat over medium high heat, stirring to break up meat. Add garlic.

4. Grease a 2-3 quart baking dish (e.g. lasagna dish). Mix everything into the baking dish. Bake uncovered 20 to 30 minutes or until heated through. Sprinkle with additional parmesan cheese. Serve hot or at room temperature.

Makes 4 servings.

--

Here's the original recipe, including stuffing the tomatoes:

1. Preheat oven to 375F.

2. Make the rice (simmer two cups water to one cup brown rice, with lid on)

3. Cut a thin slice from top of each tomato; remove cores. Using a small serrated spoon, remove pulp; do not pierce sides of tomatoes. Chop pulp, set aside. Drain tomatoes upside down on paper towels.

4. In a medium-sized skillet, brown sausage without added fat over medium high heat, stirring to break up meat. Add garlic [and at least half of the leftover parts of the tomatoes]. Cook, stirring occasionally, until mixture is almost dry. [Add spices.] Stir in rice, nuts, and cheese. Season with salt and pepper.

5. Preheat oven to 375F. Grease a baking dish large enough to hold tomatoes. Stuff tomato shells with rice mixture. Place in greased dish. Bake 20 to 30 minutes or until heated through. Do not overbake or tomatoes will fall apart. Sprinkle with additional parmesan cheese. Serve hot or at room temperature. Makes 4 servings.

[Note that if you double the recipe, it won't all fit in one 9"x13" lasagna dish.]

From Healthy High-Fiber Cooking by Jeanette Egan, HPBooks, Inc., 1987 (via Alison Aldrich)

Per serving: 208 calories, 1.7 g fiber











Coconut Rice with Spicy Tomato Sauce




Coconut Rice with Spicy Tomato Sauce






Yield

6 servings (serving size: 1 cup rice and about 1/4 cup sambal)
Ingredients

* Rice:
* 3 cups light coconut milk
* 2 cups uncooked long-grain white rice
* 2 bay leaves
* 1/2 teaspoon kosher salt
*

Sambal:
* 8 red Thai chiles
* 1 tablespoon peanut oil
* 1 cup peeled and quartered shallots (about 4 large)
* 2 teaspoons minced garlic
* 1 tablespoon brown sugar
* 1 teaspoon grated lime rind
* 2 tablespoons fresh lime juice
* 1 (14.5-ounce) can whole plum tomatoes, undrained, seeded, and chopped
* 1/4 teaspoon kosher salt

Preparation

1. To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 teaspoon salt.

2. To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; saute 3 minutes or until lightly browned. Add chiles and sugar to pan; saute 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 teaspoon salt. Serve sambal over rice.
Nutritional Information

Calories:
399 (21% from fat)
Fat:
9.3g (sat 6.3g,mono 1.6g,poly 1.1g)
Protein:
9g
Carbohydrate:
72.8g
Fiber:
2.6g
Cholesterol:
0.0mg
Iron:
4.5mg
Sodium:
375mg
Calcium:
62mg











1 cup brown rice calories







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