The average American eats out four to five times a week. This can be unhealthy and expensive. Many do not cook at home because they view cooking as hard, intimidating, and daunting. However, with the right tools cooking can be made simply and healthy. A very easy base for meals are brown rice. In this article, SHI Executive Chef & author of Taste with Integrity blog, Susan Waxman, will teach you why you should eat brown rice, the best pot for cooking brown rice, how to cook brown rice, and several variations on brown rice recipes.
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Cooking Brown Rice in a Japanese Donabe
Now that we have chosen our rice, we should discuss the best pot for cooking brown rice. We recommend cooking brown rice in a Japanese donabe. A donabe is a clay pot used for centuries in Japan. The difference with clay pots to metal pots are they are porous meaning it will take time to heat them up but will retain the heat once it warms up. When it warms up, it will distribute the heat evenly and gently. This means it is a great pot for beginner cooks because it is hard to burn or overcook the brown rice.
White rice, cracked grains and Grain vegetable stews such as Barley stew or Farro stews also turn out wonderful in a Donabe.
Learn how to incorporate brown rice into your diet using a macrobiotic approach today!
Author: Susan WaxmanSusan Waxman, the director and executive chef of SHI Macrobiotics, has dedicated her life to understanding the energetic nature of foods, cooking styles, and creating dynamic, healthful meal plans. This has allowed her to merge teaching and macrobiotic cooking that provides healthy, tasteful options for many clients looking to improve their health and perspective on life.
What is macrobiotics? Macrobiotics is a system of holistic principles and dynamic practices that guides choices in nutrition, activity, and lifestyle for physical, emotional, mental, social, and environmental health.
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