Do you toss “factoids” into party talk? Here’s one for National Rice Month: the world grows more than 40,000 types of rice and about 1.3 trillion pounds of rice annually—a lot of rice!
Store shelves may display more than traditional white rice: arborio (short-grain for risotto); aromatic, often nutty-flavored rices (Basmati, Black Japonica, jasmine, Texmati, Wehani); brown rices (all whole-grain), among others.
Good for you? You bet! Any rice is high in complex carbs. Enriched white rice has thiamin, niacin, folic acid, and iron added. Brown rice offers these nutrients, and with its bran layer intact, even more fiber and protein, too.
Enjoy rice—in soup or salad, or perhaps in pilaf, paella, risotto, or stir-fried rice.
Red Bean and Rice Salad with Mango
- 2 cups cooked brown rice
- 1 15-ounce can red kidney beans, drained and rinsed
- 3⁄4 cup finely chopped green bell pepper
- 1⁄2 cup fresh mango, cut in 1⁄2-inch pieces
- 1⁄2 cup finely chopped red onion
- 1⁄2 cup salsa, drained
- salt and freshly ground pepper to taste
- 2 tablespoons chopped fresh Cilantro
In a large bowl, combine rice, beans, pepper, mango, and onion. Add drained salsa and mix into salad. Season to taste with salt and pepper. Just before serving, sprinkle with cilantro. Makes 4 servings.
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