Wednesday, June 18, 2014

Wisdom Wednesday

I always make a large amount of brown rice when I make it because it takes so long to cook (55 minutes) compared to my other whole grains of choice—quinoa, millet, steel-cut oatmeal and faro (15 minutes). Then I have leftover rice to use in another recipe. Like this Brown Rice & Roasted Vegetable Salad.


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