I apologize to all my SCD/GAPS readers! Today’s recipe is not appropriate to those on SCD or GAPS. It is a simple rice dish that satisfies gluten-free eaters as well as those who can eat anything. I make it when company comes and I need a good carbohydrate side dish. It is a big favorite amongst my friends and family.
While easy to make, it still requires a little planning as you should soak the rice overnight in water with a little lemon juice, kefir or yogurt. This removes the phytic acid that is in the bran part of the grain and helps make it easier to digest.
Brown Rice Versus White Rice
There has been some discussion about brown rice versus white rice. Brown rice has all the vitamins and minerals bound up in the bran. But brown rice has a high level of phytic acid and this makes these nutrients unavailable unless the grain is soaked, and even then they may not be easily available. Some people say that white basmati rice is better than brown rice as it is easier to digest. Others suggest that white par boiled rice is also easier to digest than brown rice whether it is soaked or not. I tend to agree that brown rice is harder to digest. Therefore, this dish can be made with brown or white rice (preferably organic white basmati) but either one has to be soaked overnight.
The dressing is made with unrefined sesame oil and ume plum vinegar. The ume vinegar is the secret ingredient that makes for an interesting salty/sweet taste that really livens up the salad. This vinegar is actually the brine from pickled ume plums. I believe it is pickled in the traditional way so it actually has been fermented. It has a lot of sodium in it. Do not add any salt to this dish.
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