For thousands of years, rice has been the staff of life in South Asia and the Far East. It is believed that Chinese started to eat rice about 5,000 years ago.
From China and India, rice travelled the ancient Silk Road to Europe and Africa. During the renaissance, rice was a principal grain in Tuscany and other Mediterranean regions.
Half of the world's people eat rice as their staple food. In some languages, the word for "eat" means "eat rice".
Rice thrives in warm climates with abundant supplies of fresh water.
Rice is a good source of B vitamins, such as thiamine and niacin, and also provides iron, phosphorus, and magnesium. Rice is lower than other cereal grains in protein, but its protein quality is good because it contains relatively high levels of the amino acid lysine.
Unfortunately, this important food source is usually eaten in most parts of the world in its least nourishing form, that is milled and polished to remove the bran and germ, which contain valuable nutrients. In population where polish rice is the staple food, deficiencies in B1 vitamin were reported.
Forms of Rice
Rice is classified according to size.
These different types of rice can be available in both brown and white forms.
|Fibre||2 g||Main nutrients|
Peppers stuffed with rice
|150 g rice
4 tomatoes chopped
80 g de raisins
1 onion chopped
50 g pine kernel
100 g of swiss cheese grated
4 green peppers
1 pinch of cinnamon
1 tablespoon parsley chopped
3 tablespoon olive oil
salt and pepper
Cook the rice.
When the rice is cooked, add tomatoes, onion, pine kernel, raisins and mix well.
Add some cheese, parsley, cinnamon, salt and pepper.
Remove the pepper's hat and put them in a pan you can use in the oven.
Fill the peppers with the stuffing and sprinkle with the cheese left, then put the hats.
Put some oil on the top and bake 40 minutes in a hot oven.
Realized by Laurence LIVERNAIS-SAETTEL, dietitian
© Copyright L. Livernais-Saettel 2002
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