Rice: Part 2

Rice is the best, the most nutritive and unquestionably the most widespread staple in the world.

Escoffier

Rice will grow where wheat will not. It yields much more per acre than corn or wheat. It is the giving food. Whereas wheat or barley must be ground first, rice can be eaten as the grain, which eliminates the need for special tools, equipment, or mills. It is highly nutritious and easily digested.

Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.

GREEK RICE AND LEMON SOUP

YIELD Makes 6 to 8 servings

INGREDIENTS

2 tablespoons butter

1/3 cup minced green onions with tops

6 cups canned chicken broth

2/3 cup uncooked long grain white rice

4 eggs

Juice of 1 fresh lemon, or to taste

1/8 teaspoon white pepper (optional)

PREPARATION:

Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about 3 minutes or until green onions are tender.

Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 20 to 25 minutes or until rice is tender.

Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return egg mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until broth mixture thickens enough to lightly coat spoon. Do not boil.

Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.