Ask Yahoo replies to the claim of white rice turning into sugar with the following:
You have to be careful of starches such as pasta and rice. Starch will turn to sugar. However some staarches such as full grains and brown pasta/rice do not dissolve as fast into your blood sugar, it takes time to digest, these are normally ones with the high fiber content. These are the good starches that wuill help you with your diet.
Typos in original. White rice does not turn into pure sugar such as table sugar. It becomes blood sugar. Many of the things we eat do. It's a concern if you're diabetic or if you have a family history of diabetes. White rice is more processed than brown rice. The most processed something is, the more likely it is to be a simple starch. Simple starches break down to blood sugar in the body more quickly. Complex less so. I would guess that if you were concerned about blood sugar, you'd be better off eating wild rice than brown rice.
I use brown not out of disdain for blood sugar but because I came up during organic cooking. So brown rice became a staple. And the only thing I used until I tasted wild rice. Brown rice was also significantly cheaper than white rice in the seventies. That was a huge concern with eight kids. It's also why I can and have made so many vegetarian dishes. Not out of some desire to be vegan but because with eight kids you really cannot afford to be doing many meat dishes.
I'm going to put the ingredients as I use them in this recipe but, as I always point out, if I prefer red onions and hate yellow onions (and I do hate yellow onions), that's me. If you love yellow onions, feel free to use them instead.
one-half cup uncooked brown rice
1/2 green pepper, diced
1/2 red pepper, diced
2 cloves garlic, minced
1 small (red) onion, diced
1 head of cabbage (red)
1 can of black beans (drained and rinsed)
1 15-ounce can of tomato sauce
2 tablespoons lemon juice
On beans, you can use your favorite. I use black beans. You can use pinto, or kidney or navy or whatever you want.
Cook the rice as the package dictates. Unless I'm using boil-in-the-bag, I use my rice cooker. You cook as you usually do. Also bring a pot of water to boil. Core the head of cabbage. On the bottom of the cabbage, you will find a firm spot that's often roundish. You want to remove that. You can do that with a knife or you can try slamming the cabbage on a solid surface (I use my cutting board) which should loosen it enough for you to pull it free. Once cored and once the water is boiling, you can put the cabbage in the boiling water. (You can salt the water if you'd like, I don't.) I would keep it in the pot for five to ten minutes (you don't have to use red cabbage, you can use green if you prefer) -- five to ten minutes after it goes in the water, not five to ten minutes after it starts boiling again. I'm not trying to make boiled cabbage, I'm trying to cook it enough so that it's soft and will roll easy.
[A rice cooker can be found everywhere these days. Even at drugstores like WalGreens. A rice cooker is a device you plug into an electric socket. It has an outer core that a metal piece sits in. You measure the rice and put it in -- I rinse my rice before I put it in the metal bowl -- then you add water and if you're using butter or butter substitute you add that then. You then place the bowl into the outer core. You cover with the glass lid. You press the button on the front of the machine and it cooks the rice. When the button pops up, you can hit it again to keep the rice warm. It won't burn the rice. I started using one in the late 70s because it gave me a free burner on the stove. Back then, if you wanted rice, you either used a rice cooker or you cooked it on a stove burner. Mircowave rice wasn't available. So using a rice cooker allowed me to use the burner on the stove for something else. It also got me used to cooked rice that didn't burn or undercook or overcook. If you like the sound of that, you can get a small rice cooker at the drug stores that will cook at least one cup, I think two though, of rice for less than ten dollars.]
Saute onions, peppers and garlic in a skillet. Saute? Lots of heat, lots of stirring, little time. Some will use water, some will use butter, I use olive oil. Stir and stir. Once they're done (white onions would be transparent, if you're using red, like me, you can just go with 3 minutes of stirring over high heat as a rule of thumb), add the beans and continue stirring for another three minutes. Now add the rice to the mixture and stir for three more minutes. Turn off the burner. This is what we will put inside the cabbage rolls.
Once the cabbage is done place it in a colander to drain. It's going to be hot, you're going to want to drain it. As it cools, you can pull off cabbage leaves. You want them large sot hat you can roll them around the stuffing.
We need to make the sauce we're going to top with. That's when we blend the tomato sauce and the lemon. You can do that in a small mixing bowl.
Preheat the oven to 350 degrees.
Now you're going to take a cabbage leaf and put two or three tablespoons of the rice-bean-onion-garlic-bell pepper mixture in the center of it. Roll up from the bottom. Once rolled, place it seam side down into a casserole dish. Do this with each leaf until you run out of mixture. (You will have extra leaves more than likely.) Once all the rolls are in the casserole dish, pour the tomato sauce-lemon mixture over the top of the rolls. I like to add some black pepper on top of the sauce, freshly ground.
Place the casserole dish in the oven and bake at 350 for 40 to 45 minutes.
You will most likely have extra cabbage. It's cooked. The easiest way to use it is to shred it or chop it into strips and then place it in a hot skillet with a tablespoon of olive oil -- place a little bit at a time -- and fry. You will most likely need to add more olive oil if you have a great deal to fry. Fried cabbage will brown. When it's brown, take it out of the skillet and place on a plate.
Fried cabbage has a different taste than what's coming out of your oven so you can serve both in the same meal.
I left the following remark at Bob Somerby's website tonight:
Hilary Rosen's remarks were offensive. I raised eight children and worked outside the home. No easy feat. What many of the people commenting and Mr. Somerby fail to realize is that Rosen's remarks fall into a pattern of "housewives aren't smart enough to understand." Women weren't smart enough to vote, supposedly, women weren't smart enough for that. Rosen is stating that Ann Romney isn't qualified to be an adviser to her husband on economics because she's never worked "a day in her life." Ann Romney's a home maker. Because she's that, she's not qualified on the economy? It is sexist and offensive.
Those making excuses for her not only misunderstand the context of her remarks but also refuse to grasp that after Hillary Clinton's 1992 remarks, all women know how to word their response. Rosen is a public speaker, a lobbyist for the RIAA previously. She knows the value of words. Her mistake is appalling and she is not needed or helpful.
It's interesting that Bob Somerby is all about Joan Walsh's false statements until today when he ignores what she wrote and, of course, it's left to a woman to do the heavy lifting. As always the real press criticism comes from C.I. who called out Walsh's nonsense last night. It's a shame Mr. Somerby's own limitations prevent him from grasping that women's issues are real issues.
Then again, maybe Bob's preparing another post to inform us that Larry Summers isn't a sexist? Or maybe he wants to go after Valerie Plame again? I don't know what he wants but he's really got no authority on women's issues and should probably keep writing his catty remarks about Maureen Dowd and Gail Collins and pretend like that's feminism and that readers haven't long ago noticed that a man gets chided by Bob while a woman gets crucified and that all of his reference points are male.
I'm sure my comment will lead to attacks. I don't care. And I really don't need another man -- and I don't think the world does -- stepping up to say that an issue women care about isn't really important or, in Bob Somerby's words, is "silly."
Is racism silly?
No, it's not. But, for some reason, sexism is.
I join C.I. in not being in the mood for this crap. I do not want to live through 2008 again, not all that sexism, not all those attacks on women.
This is C.I.'s "Iraq snapshot" for Friday: