Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘brown rice’


Posted by terrepruitt on April 19, 2011

I heard about quinoa awhile ago, but I never actually went ahead and bought some to prepare.  I had never had it.  Today I went to lunch at a friend’s house where she made a beautiful and yummy quinoa salad.  I had heard that this grain-like food was GREAT because it had so much protein.  I’ve heard some people use it in place of rice, pasta, or couscous and I was thinking of doing the same thing.  The way my friend prepared it was awesome.  She cooked it, sautéed some vegetables, made a dressing with cilantro, and tossed it all together.  We also added thinly sliced almonds and dried cranberries.  We ate it warm, but it can be served hot, room temperature, cold . . . . however you like it.  It was very good.  I am happy to have finally tried quinoa.

I don’t understand how they categorize things, but quinoa is more closely related to greens such as spinach than it is to a grain.  We tend to treat it like a grain in the way we cook it and think of it nutritiously, but its scientific classification is, as I said related to spinach and we eat the seed.

According to WHFoods, quinoa is a great source of magnesium which helps loosen the blood vessels so it is a good food for migraine suffers to add to their diet.  Even it is actually a seed, as I said they compare it to a grain when it comes to nutrition so it is thought to have all of the health benefits of a whole grain.  Quinoa is gluten free.

A cup of quinoa has 222 calories, 4 grams of fat, 0 cholesterol, 13 mgs of Sodium, 39 grams of carbohydrates, 5 grams of dietary fiber, and 8 grams of protein.  Since it has all nine essential amino acids it is a complete protein.

Even though quinoa has almost twice as much protein and a lot more fiber than white rice, and more than brown rice and couscous, it has much more fat.  A significant amount more.  Here’s some numbers for comparison.

1 Cup of cooked white rice:  calories:  203     fat:  0.4     carbs:  44.1     protein:  4.2     dietary fiber:  LESS THAN 1 gram

1 Cup of cooked brown rice:  calories:  216    fat:  0.4     carbs:  48.1     protein:   5      dietary fiber:  3.5

1 Cup of cooked couscous:    calories:  176    fat:  0.3     carbs:  36.5     protein:   6      dietary fiber:  2.2

I believe it can be a nice substitute for a rice or couscous every once in a while, but I would not consider it as a replacement.  I would like to try it as a breakfast treat with honey and maybe nuts.  I think that would be a good way to start the day. Good protein, fiber, and whole grains.  Quinoa sounds very versatile.  I’ll have to remember to thank my friend again for introducing me to yet another great food.

What about you?  Do you eat quinoa?  How do you prepare it?  How do you eat it?

Posted in Food | Tagged: , , , , , , , , , , , , , | 9 Comments »

Perfect Rice

Posted by terrepruitt on August 27, 2009

I was making rice tonight and I thought, this is so easy, but not everyone knows about this funny little trick, so I wanted to share.

I was not familiar with a rice maker until I met my husband.  I was accustom to Uncle Ben’s white rice you make in a pot on the stove.  The whole point being to make it fluffy and NOT sticky.  But my husband wouldn’t eat that.  He only ate “sticky rice”.  And he makes it with a rice maker.  Since my apartment in San Jose was really small I received a small one as a gift.  It was so cute.  We don’t have that one any longer.

Anyway, the way he taught me how to cook rice in a rice cooker was to pour the rice in.  To me it doesn’t matter how much because to me left over rice is fine.  So, pour the rice in.  And if it is white rice, rinse it.  I hate this part.  I always lose  rice because in our present rice maker my hand is just that little bit too small that rice escapes when I try to get out most of the water.  But usually I only lose a little bit so it works out ok.  After you rinse it all you have to do it make sure you have enough water to cover the rice up to the mid-point of your first finger’s knuckle.  What?  Yeah, I know, odd, but it works.

You put your finger on top of the rice and make sure the water reaches up to half way up your finger only to the first joint.  Always works.  Rice comes out perfect.  How, because Hubby and I have different size fingers, I don’t know.  But it works.

But low and behold, that only works for white rice.  We found out that you have to add more water for brown rice and then that also means it takes longer to cook.  Took two times of waiting for the rice to be done and then having it be crunchy for me to figure that one out!

Sometimes I put a little bit of garlic olive oil in there or lemon infused oil (learned the lemon one from a friend—yum!).  Either oil gives the rice a slight flavor plus helps it NOT stick to the pot.  Love that.

As you can see from the picture there are measures on the actual pot, never used those.  Sounds like an exercise in patience to me.  I just dump, rinse, and fill.  I rinse white rice well, but not the brown rice.  What about you, do you use the finger water level method?

Posted in Food | Tagged: , , , , , , , | 4 Comments »