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How to make delicious whole grain brown rice with kombu.

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These instructions will show you how to make delicious and nutritious whole grain brown rice with kombu. The Kombu adds flavor and essential minerals that alkalize your blood for vibrant health. These instructions work for any type of brown rice, short grain, long grain, medium grain, and basmati. This set of instructions will use one cup of rice, but the ratio of water to grain is the same in higher volumes.

*Soaking rice over night is suggested for easier digestion, but is not required. 

One cup of dry rice can feed about four people. Cooking larger portions is great for storing in the fridge and heating up in skillet as needed for multiple meals. 

This process takes about fifty minutes all together.

Materials 

1. Pressure cooker (ideal) or large pot with lid. A heavier cast iron or enamel pot with lid is best but any pot with lid will work.
2. Dry and wet measuring cups
3. Flame tamer (optional). This cooking tool can be found at most specialty health food stores and is used to help distribute heat from stove evenly and to prevent contents at bottom of pot from burning.
4. Whole grain brown rice
5. Kombu seaweed (can be purchased at most specialty health food stores) or sea salt
6. Oven Mitts

Step 1: Add one cup of brown rice.

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Using the dry measuring cup, measure one cup of brown rice and add it to you cooker/pot. 
 
ExistentialExperience (author) 1 year ago
The umami flavor of kombu is naturally accruing glutamate. Since it is in a whole food abundant in many minerals, it is not bad for health. Kombu is actually quite nutritious.

The MSG we have all heard about that is terrible for you and in many processed foods, is artificially synthesized MSG. Here is a reference for more specific and credible information.

http://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-this-silent-killer-lurking-in-your-kitchen-cabinets.aspx
aeray1 year ago
What kombu adds is MSG. I add it to almost all of my soups, stews, and sauces for a little extra umami, but I use quite a bit. In this instance, I would use a piece about 3" x 5".