Consuming
Thoughts
Fay Strickler
Penn State Extension
Home Economist
For Berks Co.
Americans who are health and
fitness conscious are finding that
brown rice is “trendy,” something
nutritionists have known for a
long time. Fitness and health are
playing an important role in food
preparation as evidenced by the
increased use of fresh fruits and
vegetables; fish and poultry; nuts,
lentils and dried beans; and whole
grain cereals. High calorie cook
ing methods also are being
replaced by lighter methods such
as steaming, poaching and
grilling.
Brown rice is one of the "whole
grain cereals” which currently is
experiencing a rapid rise in popu
larity. No longer is brown rice
eaten almost exclusively by health
food devotees. Today, more and
more Americans from all age
groups are turning to brown rice,
not just because it’s nutritious, but
because it lasts good.
Brown rice is not a mysterious
as some consumers might think.
Actually, brown rice is the whole,
unpolished grain of rice with only
the outer hull and a small amount
of bran removed. Because the bran
layer is left virtually intact, brown
rice contains more protein, cal
cium, potassium, phosphorus, nia-
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cin and vitamin E than white rice. '(j
It also is a natural source of iron „A . ~
and provides fiber which we now 2jy tfClhlM MA/fIWIPJI IS
know is important for good health. & >!
Brown rice is easily digested, a ST, oOCtGttGS
benefit for both youngsters and , y
oldsters. It has a nut-like flavor J
and slightly chewy texture which
white rice lacks
Although we do not look to
brown rice to provide protein in
the diet, brown rice often is com
bined with other foods to create a
complete protein dish. For exam
ple, dried beans frequently are
combined with rice in the South
and Southwest to produce hearty,
nutritious main dishes such as Red
Beans and Rice. Cheese, eggs,
poultry, meat and fish are other
complimentary protein foods
which can be teamed with brown
rice for nutritious and economical
meals.
Because brown rice is an agri
cultural product harvested once a
year, the oils located in the bran
layer may begin to turn rancid in
just six months after harvesting.
This process can cause the rice to
develop unpleasant flavors, mak
ing it unacceptable for use. By the
time the consumer purchases
brown rice, it may already be sev-
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eral months old. So, its shelf life
can be quite short.
However, major suppliers have
solved this problem. Some food
processors use a special “parboil
ing” process to increase the shelf
life. Brown rice packages also are
clearly marked with the statement
“Best If Used By” 'and a date.
In addition to its many nutri
tional advantages, brown rice is
exceptionally versatile. Appetiz
ers, salads, accompaniments, cas-
Lancaster
Society 18
The April 16th meeting of Lan
caster Farm Society #lB was
hosted by Mrs. Melvin Hess in the
public meeting room at Old Hick
ory. President Ruth Landis con
ducted the meeting.
The program is presented by
Rev. Robert Turner, detailed his
life as a foaster child from birth to
adulthood. Thoughtful and inspir
ing devotions by Mrs. Lester
Kreider proceeded the humorous
roll call response of guessing the
number of jelly beans in a jar. The
winner received the jar of colorful
candies, 16 members and four
guests were present.
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seroles, skillet dishes, stir-frys,
even desserts benefit from the
whole grain texture and hearty,
nutty flavor of brown rice. Brown
rice complements so many diffe
rent ingredients, too, particularly
the fresh fruits and vegetables,
lean meats, poultry, fish, dried
beans and low-fat dairy products
which are so in-tune with today’s
healthful eating habits.
As you experiment with them in
your own kitchen, you’ll undoub
tedly come up with many creative
York Society 26
York County Group 26 met at
Crcekview Restaurant at New
Cumberland for lunch. The meet
ing was held at Athena Beshore’s
home on April 12.
The Spring Rally Will be held
May 11 at the York Fairgrounds.
A bus trip to the Pretzel Place in
Lititz is planned for June 2.
A donation was sent to the
Heart Association.
May 10 is the groups 28th
anniversary. To celebrate this
event, a tour of Martin’s Potato
Chip Factory is planned followed
by lunch at Family Time Restaur
ant in York.
Lancaster
Society 6
Lancaster Society of Farm
Women No. 8 met on April 13 at
the Lutheran Church in Maytown.
It was a luncheon meeting and the
members entertained Society No.
14. Vernetta Wallander gave
devotions.
A musical program was given
by Sylvia and David Kuch. The
May 18 meeting will be held at the
home of Mary Ann Spangler in
Marietta.
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CHAMBERSBURG
1525 Lincoln Way East
717-261-0131
YORK
4585 W Market St
717-792-3502
Lancaster Farming, Saturday, May 7, 1994-B7
ideas of your own. Take dessert,
for example. Most families love
rice pudding. Your favorite recipe
probably uses white rice, but why
not substitute brown rice? Raisins
taste fine, but what about using
other kinds of dried fruit, or fresh
fruit instead? And for summer,
cooked brown rice combined with
a soft custard, whipped cream and
toasted walnuts might be a
refreshing variation of the tradi
tional baked pudding.
Berks Society 1
The Berks County Society of
Farm Women Group 1 was held at
the home of Pearl Levengood,
Douglassville. After devotions,
president Ruth Walters conducted
the business meeting with 15
members present
Plans were made by members
to attend the annual Spring Rally
of the Pennsylvania Society of
Farm Women to be held May 11 at
York.
The May meeting of Group 1
will be hosted by Agnes Noll at
her Oley home on May 18 at 7:30
p.m. at which time the group will
celebrate their 54th anniversary.
York Society 9
The April meeting of Group 9
York Society of Farm Women,
was held at the Chinese Buffet
Restaurant for Everybody’s Birth
day Parly. 8 members attended.
The October County Convention
was discussed. Kim Casner, Joan
Hafer, and Sue Hendricks plan to
attend the Spring Rally in May.
The May meeting will be held in
the home of Pat Hass,
Douglassville.
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302-653-5633