Cooking Red Rice with Kombu
1 cup red rice
1 1/2 water
dried kelp/kombu cut in 2″
Rinse and drain red rice. Pour the red rice and water into the pot and add dried kelp or kombu; bring to a boil on the stove over medium-high heat, uncovered.
Cover the pot and turn the temperature to low or simmer. Cook 15-20 minutes.
Remove the pot from the heat and let it sit covered for another five minutes. Discard kelp/kombu. Fluff the rice with a fork before serving.
From Clean Food by Terry Walters “Complex carbohydrates create acidity in the body. To neutralize this effect and make grains more alkaline-forming, cook them together with minerals (either kombu sea vegetable or sea salt). Kombu added to grains (and legumes) during cooking also infuses them with minerals, improves digestibility, reduces gas and tenderizes. This is an easy way to amp up the nutritional value of your food.”
*I love red rice and it reminds me of home best thing it has less calories too compared to white rice. My mother introduce me to this book Clean Food by Terry Walters. Their are a lot of interesting and eye opening stuff on how you understand food and approach in a different way. There are still a lot of things to learn and cook. Adding a little kombu on rice, quinoa or any grain makes a huge difference especially for your health in the long run. enJOY!!!