Organic Brown Basmati Rice

Rated 5.00 out of 5 based on 2 customer ratings
2 reviews

$2.60$7.99 lb

1 lb $7.99
+
3 lbs $13.99
+
4.66/lb you save $3.33
5 lbs $18.49
+
3.70/lb you save $4.29
10 lbs $28.99
+
2.90/lb you save $5.09
20 lbs $53.99
+
2.70/lb you save $5.29
50 lbs $129.99
+
2.60/lb you save $5.39
Actual Weight (lbs)
Total Price
No Tax. Free Shipping. Final price.
  • — Organic, Raw and Long-grain
  • — Kosher
  • — Low in Saturated Fat
  • — Free of Cholesterol
  • — Very low in Sodium
  • — Very good source of Manganese

Rice is the primary grain in many Asian countries, and it’s extremely popular in the rest of the world as well because it’s both delicious and hugely beneficial to one’s health. Brown Basmati Rice from Food To Live is the premier example of all the best this food can offer. Not only is it brown, which means it’s been processed to the barest minimum and retains most of the nutritional value. The fact that it’s basmati implies that this rice has a distinctive aroma associated with the unique chemical makeup of this particular species and a higher content of some elements, including dietary fiber.

Is Brown Basmati Rice Healthy

Health benefits of rice are so numerous it’s considered one of the healthiest foods in the world. The reasons for this are straightforward; it’s packed with valuable nutrients that can be hardly obtained from regular diet, selenium in particular.

The overall chemical formula of brown basmati rice benefits every system in your body, especially the cardiovascular one. Research indicates that people who eat brown rice regularly have lower levels of cholesterol and fewer cases of hypertension. This food has also proven beneficial for postmenopausal women, whose overall health seemed to improve with the introduction of this product into their daily diet.

Even your dog would benefit from eating brown basmati rice. You can share your favorite dishes with your furry friend and feel secure in the knowledge that you are strengthening their body with the meal. Please note that both humans and animals can be allergic to rice, so one has to b careful when trying the grain for the first time.

Rice is also one of the gluten-free grains, so it’s safe to eat for everyone with the sensitivity to this element. You can also use brown rice flour, pasta, and noodles as alternatives to wheat and other varieties that contain gluten.

Brown Basmati Rice Nutrition Data

Organic Brown Basmati Rice from Food To Live is extremely rich in valuable vitamins and minerals. As it’s barely milled, it retains all the nutrients contained in the bran, which is the primary place of vitamin storage.

This beautiful grain gives you a boost of:

  • Vitamin E
  • B vitamins
  • Manganese
  • Selenium
  • Phosphorus
  • Magnesium
  • Copper

There is no maximum dose of brown basmati rice you should take per day, but the common portion when cooking is ¼ cup per person.

Brown Basmati Rice: Recipes, Uses, and Storage Tips

The best thing about this product is its extreme versatility as you can make a great number of dishes with this grain. They range from regular brown rice cereal to basmati brown rice syrup, tea, and even tortillas.

Primarily, you can use it in any recipe involving a grain, and cooked rice goes well with anything.

You definitely should try cooking Food To Live Organic Brown Basmati Rice Indian style. It’s very easy to do, you just follow your regular rice-cooking recipe and add lots of spices. The mix of cinnamon, cumin seeds, cardamom, and cloves works best.

Store brown basmati rice in an airtight container and keep it in a cool, dry environment.

 WARNING: Consuming this product can expose you to chemicals including arsenic, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories105

% Daily Value*
Total Fat 1g 1%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total carbohydrate 22g 8%
Dietary fiber 1g 4%
Total sugars 0.2g
Includes 0g Added Sugars 0%
Protein 2g 5%

Vitamin D 0mcg 0%
Сalcium 7mg 1%
Iron 0.4mg 2%
Potassium 63mg 1%
Manganese 1mg 46%
Selenium 7mg 12%
Magnesium 41mg 10%
Copper 0.1mg 9%
Thiamin 0.1mg 9%
Niacin 1mg 9%
Phosphorus 94mg 8%
Vitamin B6 0.1mg 8%
Pantothenic Acid 0.4mg 8%
Zinc 1mg 5%
Vitamin E 0.3mg 2%
Riboflavin 0.03mg 2%
Folate 6mcg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Brown Basmati Rice

Storage Time: Up to 12 Months

Country of Origin: USA

Packaged in a facility that also processes tree nuts and wheat

WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.

 

 

Recommended posts

Not available POST

Recipes

Golden Berry Granola Bars

Golden Berry Granola Bars

INGREDIENTS:

  • 2 cups gluten-free rolled oats
  • ¼ cup flaxseed meal
  • ¼ gluten-free all purpose flour
  • ⅔ cup dried golden berries
  • ½ TBS ground cinnamon
  • ⅓ cup + 1 TBS brown rice syrup
  • ¼ cup coconut oil, melted

INSTRUCTIONS:

  1. Preheat oven to 325F and line square baking pan with parchment paper, set aside.
  2. In a large bowl, combine all of your dry ingredients. Using a large rubber spatula, stir in brown rice syrup and melted coconut oil.
  3. Press mixture into prepared baking pan, evenly pressing into all corners. Bake for 20-25 minutes, until edges are lightly golden.
  4. Allow bars to cool in pan for one hour before cutting into 10 bars. Bars can be kept in airtight container at room temperature.

Enjoy!

Recipe Source: www.fitmittenkitchen.com

 

Easy vegan fried rice

Easy vegan fried rice

Ingredients:

RICE + VEGETABLES

  • 1 cup (~250 g | 8 ounces) tofu
  • 1 cup (185 g) basmati brown rice
  • 4 cloves (12 g) garlic, minced
  • 1 cup (100 g) chopped green onion
  • 1/2 cup (72 g) peas
  • 1/2 cup (64 g) carrots, finely diced

SAUCE

  • 3 Tbsp (45 ml) tamari or soy sauce, plus more for veggies + to taste
  •  Tbsp (16 g) peanut butter
  • 2 -3 Tbsp (27-41 g) organic brown sugar, muscovado sugar, or maple syrup
  • 1 clove (3 g) garlic, minced
  • 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
  • optional: 1 tsp toasted sesame oil (or sub peanut or grape seed oil)

Instructions:

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
2. In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
4. While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
8. To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.
9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat, or in the microwave.

Enjoy!

Recipe Souce: www.minimalistbaker.com

 

Vegan Brown Rice Banana Smoothie

Vegan Brown Rice Banana Smoothie

Ingredients:

  • 2 cups home made brown rice milk
  • 2 organic frozen really ripe bananas
  • 2 tablespoons raw honey (to taste)
  • 1 teaspoon natural vanilla extract
  • 1 pinch of celtic sea salt

Directions:
Throw everything in the blender and puree until smooth.

YUM!

Recipe Source: www.food.com

 

Brown Rice Salad with Dill 😉

Brown Rice Salad with Dill

Ingredients:

  • 3/4 cup brown rice, cooked
  • 2 cups green beans or haricot vert, cut into one-inch pieces.
  • 1 cup button or crimini mushrooms, sliced
  • 2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
  • 1 small onion, thinly sliced
  • 1 tsp coconut oil
  • 1 cup fresh dill, thick stems removed, leaves chopped

Dressing Ingredients:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 dry red chillies
  • 1 tsp ground black pepper
  • Juice of one large orange
  • 2 tbsp balsamic vinegar
  • 10 cashew nuts
  • 1 tsp coconut oil
  • Salt to taste

Instructions:

Make the dressing:

  1. Heat 1 tsp of the coconut oil and add the coriander seeds and cumin seeds. Saute for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
  2. Add to the blender the red chillies, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
  3. Blend until the dressing is smooth and creamy.

Make the rice:

  1. In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
  2. Let the vegetables cook about 5 minutes or until the beans are tender but not mushy.
  3. Add the cooked brown rice, dill, and the salad dressing. Mix everything well together. Turn off heat.

Serve warm or cold.

Recipe Source: www.holycowvegan.net

 

Date Smoothie With Brown Rice & Almond Milk

Date Smoothie With Brown Rice & Almond Milk

INGREDIENTS:

  • ⅓ cup cooked brown rice
  • 3 dates, pitted
  • 1 cup pure almond milk, preferably homemade
  • ¼ cup freshly squeezed orange juice
  • ¼ teaspoon almond extract
  • A couple of shakes of cinnamon (about 1/8 teaspoon), plus additional for sprinkling if desired
  • 2 to 3 ice cubes, to taste
  • ½ banana (optional)

PREPARATION:

Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.

 

Date Smoothie With Brown Rice & Almond Milk

Date Smoothie With Brown Rice & Almond Milk

INGREDIENTS

  • ⅓ cup cooked brown rice
  • 3 dates, pitted
  • 1 cup pure almond milk, preferably homemade
  • ¼ cup freshly squeezed orange juice
  • ¼ teaspoon almond extract
  • A couple of shakes of cinnamon (about 1/8 teaspoon), plus additional for sprinkling if desired
  • 2 to 3 ice cubes, to taste
  • ½ banana (optional)

 

PREPARATION
Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.

Recipe source: http://amp.gs/ewrF

 

🍆 Fried Eggplant with Rice & Tomatoes 🍅

Fried Eggplant with Rice & Tomatoes

Ingredients:

  • 2 eggplants
  • 1 cup cooked rice
  • 1 yellow onion (finely chopped)
  • 2 garlic cloves
  • 1 Tbsp tomato paste
  • 2 Tbsp fresh parsley (minced)
  • 2 tomatoes (sliced into 12 slices)
  • Kosher salt (to taste)
  • Ground black pepper (to taste)
  • 6 Tbsp olive oil (plus more as needed)

 

Instructions:

  1. Preheat oven to 400F.
  2. Rinse the eggplants, cut off stems and cut in half lengthwise. Sprinkle with salt liberally and set aside.
  3. In a large non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant halves, two at a time, on both sides, turning about every 30 seconds, until dark golden brown.
    Add more oil as you are frying the eggplant as they tend to soak it in. You want the frying pan to have some oil on the bottom. If you see that it looks dry, it’s a good time to add a little more oil.
  4. Remove the eggplant from the frying pan and transfer to a baking sheet or a baking dish.
  5. In the same frying pan, brown the onion over medium-high heat until golden brown. Add the rice, tomato paste and stir well. Cook for another minute frequently stirring. Season with salt and pepper to taste. Remove from heat, transfer the mixture to a bowl and let cool down.
  6. Spread rice and onion mixture over the eggplant pieces, pressing down gently to make it stick.
  7. Top each fried eggplant half with 3 tomato slices. Drizzle with a little bit of olive oil.
  8. Transfer the eggplant into oven and bake for 25 minutes.
  9. Remove from the oven. Garnish with fresh parsley and/or coriander and serve.

 

Enjoy!

 

Cool bean salad🥗

Cool bean salad

Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/4 tsp pepper
  • 3 cups cooked basmati rice
  • 1 can (16 ounces) white beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 4 green onions, sliced
  • 1 small sweet red pepper, chopped

 

Instructions:

In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Enjoy!!! 🙂

Share your thoughts!

5 out of 5 stars

2 reviews

Let us know what you think...

What others are saying

  1. 5 out of 5 Good product

    Rice was delicious.

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  2. 5 out of 5

    I have always loved the white long grain Basmati rice so I thought for a change I would try the Brown Basmati Rice and now I love both kinds

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

×

Continue as a Guest

Don't have an account? Sign Up