 |
| Rice Diversity. Part of the image collection of the International Rice Research Institute (IRRI) . (Photo credit: Wikipedia) |
The Consumer Reports On Health newsletter changed my rice-buying habits a couple of years ago when I read that rice was being grown on former cotton fields in the South and was being contaminated by the arsenic once used to kill boll weevils.
Here is a link to another article that discusses this health issue:
I had been buying Goya, Canilla and Carolina brand rice at ShopRite and after reading about the arsenic-laced fields, tried to find out where the rice was grown. But few of the labels specified the source.
I then switched to buying rice at Korean and Japanese supermarkets, where most of the rice is from California and a lot more expensive.
I continue to buy that rice. I grew up eating rice, as did my wife and son, and we eat rice three or more times a week.
Update: I went on a diet last year, eliminated bread and pizza, and switched to organic whole-wheat pasta and brown rice, which my body seems to process better (June 3, 2012).
I still try to find rice grown in California, and can usually find it on sale at H Mart, a chain of Korean supermarkets.
Costco Wholesale began selling Della-brand organic brown rice, which is grown in the South.
I called the company to find out whether the rice is grown in old cotton fields, but never could reach anyone who knew.
However, it's unlikely the rice could get an organic designation from the USDA, if it is grown in fields with pesticide residue.
I continue to buy that rice. I grew up eating rice, as did my wife and son, and we eat rice three or more times a week.
Update: I went on a diet last year, eliminated bread and pizza, and switched to organic whole-wheat pasta and brown rice, which my body seems to process better (June 3, 2012).
I still try to find rice grown in California, and can usually find it on sale at H Mart, a chain of Korean supermarkets.
Costco Wholesale began selling Della-brand organic brown rice, which is grown in the South.
I called the company to find out whether the rice is grown in old cotton fields, but never could reach anyone who knew.
However, it's unlikely the rice could get an organic designation from the USDA, if it is grown in fields with pesticide residue.
Since I have been married I have eaten a lot more rice because my wife prefers it. I grew up eating bulghur a lot more than rice and my return to that trend after reading this.
ReplyDeleteIs bulghur fairly easy to cook? We use a rice cooker to prepare rice and it's foolproof.
ReplyDeleteYes bulghur is very easy to cook, its almost like cooking rice. What I would do is put some butter or oil in the pan, then add the bulghur, slightly roast it first for a few minutes, then add chicken or beef stock and after about 20 minutes your good to go.
ReplyDeleteJust what I like. Quick and easy. Sounds great. As for the stock, do you add about twice the amount of bulghur, as with rice?
ReplyDeleteI would do between 1.5 to 2 cups of broth per 1 cup of bulghur. You can actually make a whole dish out of it with ground beef or lamb, a whole shredded boiled chicken or cold kaorma(a type of beef dish that is boiled then fried in butter and pressed into a small bowl). You can make it tomato based as well. The ground beef or lamb recipe is usually made tomato based, the shredded chicken can be done either tomato based or with stock and the kaorma is done with water/stock mixture.
ReplyDeleteThanks. You sound like an accomplished cook. I don't use butter, so would try the tomato-based dishes. Not to try your patience, but do you add the beef, lamb or whatever with the broth?
ReplyDeleteI learned a lot from my mother and grandmother with respect to cooking, mostly from watching. Ask as many questions as you like. For the ground lamb or beef, I would brown it first, put it to the side, toast the bulghur (in olive oil if you dont want to use butter) then add the ground beef or lamb with the broth. All dishes should include all spice to taste (I just learned the English word for all spice 2 years ago, prior to that I only knew by the Arabic word "bahar"). For the chicken, I would boil the chicken and spice the water (all spice, salt, Aleppo pepper and a bay leaf or two)then remove it from the water when its cooked and pick off the meat. Then toast the bulghur, add the broth (you can use the water it was boiled in, after you drain it in a strainer) and the pieces of chicken. Some people also include small vermicelli pieces (known as sharia in Arabic)that is toasted in the same fashion as the bulghur.
ReplyDeleteForgot to mention, to make these dishes tomato based, after you toast the bulghur in butter or olive oil, add a few spoons of tomato paste (crushed tomatoes or tomato sauce can be used as well) and stir it until its mixed well. Then add the broth and seasoning.
ReplyDeleteThanks. I'm going to try making basic bulghur wheat tonight with roasted chicken pieces made separately.
ReplyDeleteSounds good, let me know how it works out.
ReplyDeleteI liked the way it came out. I used garlic and olive oil, plus some Smart Balance. Cooked the bulgur in that for a while before adding the chicken broth, salt and allspice. The bulgur was al dente -- a nice feel -- and tasty. It was a side dish for our jerk chicken.
ReplyDeleteWe had some as a side last nite too, for a dish we call "sikhma", its little hamburger style patties seasoned with parsley, allspice, Aleppo pepper and salt, cooked in a pan. I used ground goat leg which I had bought a few weeks ago at Food Fair instead of the typical beef or lamb. Only thing is the bulghur I purchased was a little finer than we usually use. I am going to have to purchase some of the coarser type next time. Glad it came out good for you, it is definitely healthier than rice
ReplyDeleteI've been wanting to try Food Fair (the one in Paterson?) for goat meat on the bone. You found it a good place to buy meat?
ReplyDeleteThey aren't too bad, the price for goat is real low which makes me wonder about the origin of the meat, however the meat itself looks pretty nice. Whole goat legs were something like $2 a pound, they are frozen, and the butchers will cut it up however you want it or give it to you whole. I had them cut some up in cubes and some in steaks and ended up deboning them all at home and grinding them in the meat grinder. I wasn't thrilled with the rest of their meat though and didn't remember seeing any lamb there. If I can't grind the meat myself I go to Aqsa Halal Meat in Paterson on Main Street near Fattals, the owner is an Afghan and is very friendly.
ReplyDeleteThanks so much. Fairway Market in Harlem sells goat meat on the bone for a very reasonable $2.99 a pound, but the Paramus store dropped the item, saying there was no demand. Go figure.
ReplyDelete