Comments on: Vermicelli and Rice http://delicioustv.com/2007/06/vermicelli-rice/ Eat green and live well Tue, 23 Feb 2010 01:50:39 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Cher http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-984 Cher Fri, 04 Sep 2009 15:53:30 +0000 http://www.delicioustv.com/blog/?p=122#comment-984 I made this and I needed more liquid then what was stated. It was really good and even better when I used the leftovers in my meatless meatballs. I made this and I needed more liquid then what was stated. It was really good and even better when I used the leftovers in my meatless meatballs.

]]> By: Chef http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-658 Chef Wed, 16 Apr 2008 12:02:22 +0000 http://www.delicioustv.com/blog/?p=122#comment-658 Thanks for your letter. With so many varieties available it can be a confusing issue. Here's my take on white/converted rice. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain. That's the layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, they're highly susceptible to oxidation so in producing white rice this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients. Now comes the processing technique called conversion that results in what we know as "converted rice". This is produced by steaming the whole grain before milling, forcing some of the B vitamins to migrate from the outside layers into the starchy center of the rice (called the endosperm). This process leaves some B vitamins inside the converted rice even though the manufacturers remove the outside layers, but this version is still not your best choice. The most nutritious rice is always whole grain, minimally milled and unpolished (or semi-polished) with its outer layers intact. You want the rice bran and the rice germ when you consume rice. Parboiled and converted rice is slightly yellowish or beige in color and cooks more slowly than white rice. Many people prefer its fluffy, separated texture once cooked. Converted Rice is simply parboiled rice that has been further pre-cooked so that it doesn't take as long to prepare. So while you are correct that converted rice is not completely devoid of nutrients, it is a processed product. Most food ranking systems qualify brown rice as an excellent source of manganese, and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice enrichment. Thanks for your letter. With so many varieties available it can be a confusing issue. Here’s my take on white/converted rice. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain. That’s the layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, they’re highly susceptible to oxidation so in producing white rice this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients. Now comes the processing technique called conversion that results in what we know as “converted rice”. This is produced by steaming the whole grain before milling, forcing some of the B vitamins to migrate from the outside layers into the starchy center of the rice (called the endosperm). This process leaves some B vitamins inside the converted rice even though the manufacturers remove the outside layers, but this version is still not your best choice. The most nutritious rice is always whole grain, minimally milled and unpolished (or semi-polished) with its outer layers intact. You want the rice bran and the rice germ when you consume rice. Parboiled and converted rice is slightly yellowish or beige in color and cooks more slowly than white rice. Many people prefer its fluffy, separated texture once cooked. Converted Rice is simply parboiled rice that has been further pre-cooked so that it doesn’t take as long to prepare. So while you are correct that converted rice is not completely devoid of nutrients, it is a processed product. Most food ranking systems qualify brown rice as an excellent source of manganese, and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be “enriched” with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice enrichment.

]]> By: Gene http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-665 Gene Sat, 12 Apr 2008 13:26:20 +0000 http://www.delicioustv.com/blog/?p=122#comment-665 I was watching a rerun of this show when you made a statement that you do not use converted rice because it is parboiled and has zero nutritional value. You should check your nutrition facts before you make such a statement. In reality, converted rice is pressure cooked in its husk, and has more minerals and vitamins than the same rice which has been husked and polished. The pressure boiling pushes nutrients such as thiamine from the bran layer into the rice, and the cooking process seals the nutrients inside the cooked-starch outer layer of the rice. So, from a nutrional standpoint, white converted rice is equivalent to brown rice. I was watching a rerun of this show when you made a statement that you do not use converted rice because it is parboiled and has zero nutritional value. You should check your nutrition facts before you make such a statement. In reality, converted rice is pressure cooked in its husk, and has more minerals and vitamins than the same rice which has been husked and polished. The pressure boiling pushes nutrients such as thiamine from the bran layer into the rice, and the cooking process seals the nutrients inside the cooked-starch outer layer of the rice. So, from a nutrional standpoint, white converted rice is equivalent to brown rice.

]]> By: sandra http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-670 sandra Wed, 19 Mar 2008 20:31:57 +0000 http://www.delicioustv.com/blog/?p=122#comment-670 This is great simple pilaf recipe. I added a couple of hands of golden raisins, turned out yummy. This is great simple pilaf recipe. I added a couple of hands of golden raisins, turned out yummy.

]]> By: Chef http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-664 Chef Sun, 23 Sep 2007 02:54:43 +0000 http://www.delicioustv.com/blog/?p=122#comment-664 Hi Trina, I haven't done it but I imagine you can. The idea is to add more flavor, and that should work. If you have veggie cubes, just crush them into a powder, it's really basically all the powder is. Let me know how whatever you decided to do works for you. These tips and try outs are always helpful! Hi Trina, I haven’t done it but I imagine you can. The idea is to add more flavor, and that should work. If you have veggie cubes, just crush them into a powder, it’s really basically all the powder is. Let me know how whatever you decided to do works for you. These tips and try outs are always helpful!

]]> By: Chef http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-668 Chef Sun, 23 Sep 2007 02:52:37 +0000 http://www.delicioustv.com/blog/?p=122#comment-668 Thank you Dee for your kind comments! We hope you continue to enjoy the rest of the season. Thank you Dee for your kind comments! We hope you continue to enjoy the rest of the season.

]]> By: Trina http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-667 Trina Sat, 22 Sep 2007 17:18:57 +0000 http://www.delicioustv.com/blog/?p=122#comment-667 Hi, I was wondering, if I do not have any boullion powder, can i substitute vegetable broth for the water? Hi,

I was wondering, if I do not have any boullion powder, can i substitute vegetable broth for the water?

]]> By: Dee http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-663 Dee Sat, 22 Sep 2007 17:08:36 +0000 http://www.delicioustv.com/blog/?p=122#comment-663 Hi Toni, Great recipe, as usual! I became a vegetarian almost 4 years ago, and it was tough going at first, but with quite a bit of help from you, I am eating healthier and tastier than ever before! Dee Hi Toni,

Great recipe, as usual!

I became a vegetarian almost 4 years ago, and it was tough going at first, but with quite a bit of help from you, I am eating healthier and tastier than ever before!

Dee

]]> By: Francine Garton http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-669 Francine Garton Sun, 26 Aug 2007 19:34:25 +0000 http://www.delicioustv.com/blog/?p=122#comment-669 Just ran across you show 2 weeks ago. Will pass the information on your program to many of my friends. My comment on soy is that I don't eat it except tofu salad dressing or something like that. Many of my friends are alergic to soy. I always use rice or almond milk not soy. Soy used for imitation meat is way too processed. Some of the reasons I quit eating a lot of meat is the same for the highly processed soy products. I think we should all be careful about the meat, dairy, soy, gm products is they have such powerful lobbiests like the Pharmaceutical people - we need to see who is back of that (Board Certified Internist) newsletters (free) usually have articles such as now about that eating all the veggies and fruits don't make a difference in Breast Cancer rates. He always researches these articles, statistics and points out where the studies went wrong (too much fat or whatever) (He is a vegan and has been helping patients get off some of their medication now for 30 years - He shows them how they can get enough protein with their diet and they can get plenty from their diet and he doesn't recommend fake foods i.e.fake sausage, etc. He states that he started that way with all the fake meat until he started studying how some of the soy products were not any better than meat. Dr. McDougall uses miso, tofu and some of those products but not the over processed soy products) Just ran across you show 2 weeks ago. Will pass the information on your program to many of my friends. My comment on soy is that I don’t eat it except tofu salad dressing or something like that. Many of my friends are alergic to soy. I always use rice or almond milk not soy. Soy used for imitation meat is way too processed. Some of the reasons I quit eating a lot of meat is the same for the highly processed soy products. I think we should all be careful about the meat, dairy, soy, gm products is they have such powerful lobbiests like the Pharmaceutical people – we need to see who is back of that (Board Certified Internist) newsletters (free) usually have articles such as now about that eating all the veggies and fruits don’t make a difference in Breast Cancer rates. He always researches these articles, statistics and points out where the studies went wrong (too much fat or whatever) (He is a vegan and has been helping patients get off some of their medication now for 30 years – He shows them how they can get enough protein with their diet and they can get plenty from their diet and he doesn’t recommend fake foods i.e.fake sausage, etc. He states that he started that way with all the fake meat until he started studying how some of the soy products were not any better than meat. Dr. McDougall uses miso, tofu and some of those products but not the over processed soy products)

]]> By: Rae http://delicioustv.com/2007/06/vermicelli-rice/comment-page-1/#comment-662 Rae Fri, 22 Jun 2007 21:21:45 +0000 http://www.delicioustv.com/blog/?p=122#comment-662 And you, too, Toni. Love hearing your take on these things. Forgot to ask: What about Silk brand soy milk, unsweetened, over cereal? I hope I don't have to give that up, too. Long ago I made a conscious choice to be vegetarian. I didn't know then that the food tastes better! All I knew was that I couldn't bear to be involved in the killing of another vibrant living creature. They have eyes. They have feelings. It just seems patently wrong to do when we have an alternative that is just as healthy or healthier. But I have not been able to convince even my own children, possibly because I don't believe in forcing my views down anyone's throat, but would rather show by example. Maybe some day...but when doctors and dieticians don't know anything, and still charge crazy high fees for a consultation, and flaunt their credentials, that's sad. Very upsetting when they tell you the only thing you can eat to your heart's content is lean meat because you have just been diagnosed with type 2 diabetes. No cheese, either, for the cholesterol. Oh, and if you must, skip the meat but don't substitute nuts!!! I really think we need a book on a diabetic vegetarian diet, and maybe healthy soy products, too. Meanwhile, I've found that spicy Chili Beans from Joan of Arc are a fast easy protein source, even straight from the can, and I'm getting some right now. Cheers! And you, too, Toni. Love hearing your take on these things. Forgot to ask: What about Silk brand soy milk, unsweetened, over cereal? I hope I don’t have to give that up, too. Long ago I made a conscious choice to be vegetarian. I didn’t know then that the food tastes better! All I knew was that I couldn’t bear to be involved in the killing of another vibrant living creature. They have eyes. They have feelings. It just seems patently wrong to do when we have an alternative that is just as healthy or healthier. But I have not been able to convince even my own children, possibly because I don’t believe in forcing my views down anyone’s throat, but would rather show by example. Maybe some day…but when doctors and dieticians don’t know anything, and still charge crazy high fees for a consultation, and flaunt their credentials, that’s sad. Very upsetting when they tell you the only thing you can eat to your heart’s content is lean meat because you have just been diagnosed with type 2 diabetes. No cheese, either, for the cholesterol. Oh, and if you must, skip the meat but don’t substitute nuts!!! I really think we need a book on a diabetic vegetarian diet, and maybe healthy soy products, too. Meanwhile, I’ve found that spicy Chili Beans from Joan of Arc are a fast easy protein source, even straight from the can, and I’m getting some right now. Cheers!

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