Like brown rice, red rice is a whole grain with bran and germ intact. Both brown and red rice are nutritionally superior to regular (polished) white rice. Because they are whole grains they are heartier with a chewier texture. One thing red rice has that brown rice doesn’t is anthocyanins which give it its red color, the same antioxidant found in cherries, berries and other red, blue and purple fruits and vegetables.
I don’t know why I’m leading with this information other than that I didn’t know how else to begin this post. I am not one to obsess over nutrients in the food I eat. While I know quite a bit about the specifics of nutrition I don’t think about it much. Knowing that a food has this vitamin or that phytochemical doesn’t make it taste any better or increase its benefit.
The principles of good nutrition are not complicated: Whole foods are better than refined. Variety is good. Colors are good. Getting both green and yellow vegetables and fruit covers a lot of nutritional needs. The combination of a whole grain and a legume or a combination of a whole grain and nuts makes up a complete protein. That’s about all one needs to know. Oh, and vitamin B12 is essential and most easily available in animal protein (eggs, dairy, meat).
I won’t say who, but I knew some people, my parents, who couldn’t seem to eat a meal without the subject of Mad Cow Disease coming up and how grateful they were that they weren’t susceptible. I’d rather just eat and enjoy my food and not agonize over it.
Anyway, back to the red rice. It’s not my favorite kind of rice but there is some in the pantry so I use it occasionally.
To the cooked rice I added English walnuts, black walnuts, green onion, young celery leaves and stalks and blue cheese. Salt and pepper to taste, of course.
The stuffed mushroom caps baked at 425ºF for about 45 minutes.
Crunchy on top and mushrooms perfectly done.