A Quote by Chris Morocco
There are some things, like sushi, that I'll still choose white for, because its flavor is so unobtrusive. But I actually prefer the nutty intensity of brown rice in stir-fries, grain bowls, and as my go-to grainy side dish.
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I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
You can actually eat very clean at Chipotle. They have white rice, they have brown rice, and they have chicken. I stay away from the guac and the sour cream. I just get lettuce, double-meat chicken, and a white or brown rice.
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
Just remember the letter 'S': salads, stir fries, scrambles, soups, smoothies and sushi. You can't go wrong with the letter 'S.'
My favorite dish is brown rice with lentils, roasted red and yellow peppers, and fennel, with a sweet potato and a salad on the side.
I'm not a big chicken or meat eater, but sometimes I'll eat it if it's locally raised. The family dinner will be stir-fry, or we'll roll our own sushi with brown rice, spinach, salmon, sesame oil, sesame seeds, and seaweed. The kids love it!
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
Brown for first course, white for pudding. Brown's savoury, white's the treat. Of course I'm the one who's laughing because I actually love brown toast.
I don't order take-out sushi for the fish. Unless I'm spending a lot of money to eat at a phenomenal sushi restaurant, I eat it for the rice, which is perfectly seasoned with a mixture of salt, sugar, and rice vinegar.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
When I was a kid, brown rice felt like punishment. Like the ever-increasing amount of whole wheat flour that would appear in my mom's pancakes and waffles, brown rice with dinner felt like we had done something really wrong.
I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.
I make sure I eat well without depriving myself of the things that I love: a cheeseburger and fries, creamy white-truffle pasta, bowls of ice cream. Everything in moderation, but I indulge at least three times a week.
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