In line with its goal of encouraging wider brown rice consumption among Filipinos, the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) launched its recipe book featuring various ways of preparing brown rice.
Entitled Lutong FNRI: Brown Rice Recipes para sa Lahing Kayumanggi the book was launched last July 26 as part of the Smarter Living Advocacy of the Expo Science 2013 held at SMX Convention Center, SM Mall of Asia, Pasay City.
The book features 23 traditional and contemporary brown rice recipes developed by FNRI experts in fried rice, rice ulam, and snacks and desserts categories.
As part of the launching, culinary experts Prof. Luchi Callanta and Chef Timothy Abejuela, both of the Center of Culinary Arts, held a cooking demo based on the recipe book. Secretary Montejo as well as the audience had a chance to taste the delectable brown rice dishes prepared by the guests.
Brown rice is being promoted by DOST-FNRI for its numerous nutritional benefits. Being rich in minerals and B vitamins, brown rice can help in improving overall nutrition. It is also high in dietary fiber and can help prevent constipation. Brown rice likewise has a low glycemic index (GI) food, which means its carbohydrates break down slowly and release sugar slowly and steadily. Because they do not cause sudden spike in blood sugar levels, low GI foods are recommended for diebetics.
DOST-FNRI also recommends brown rice because its production requires less energy inputs for polishing, yet it provides higher milling recovery. This would mean more savings and profits for both farmers and millers.
