Miscellaneous grains rice:
As we all know, the rice we often eat is japonica rice that has been processed many times, only the endosperm is retained, and the content of vitamin B is very small. So when cooking, you can add some coarse grains, such as purple rice, brown rice, corn, coix seed and even beans.
Personally, I don't like other colors of' rice', and I don't like to put in grains such as red beans and mung beans, so I recommend brown rice.
Brown rice is rice caryopsis without outer protective cortex, and the inner protective cortex (pericarp, seed coat and nucellar layer) is complete. Compared with ordinary refined white rice, brown rice is rich in vitamins, minerals and dietary fiber, and is regarded as green and healthy food. -From Baidu Encyclopedia
To put it bluntly, it is a layer of tough seed coat and inedible germ than japonica rice. Soak brown rice in hot water one hour in advance. When cooking, put japonica rice and brown rice into the rice cooker according to the ratio of 3: 1, and cook normally.
Stewed rice with vegetables:
Braised rice is my favorite staple food, especially when I need to bring a lunch or I am too lazy to cook after a busy day. Vegetable stew rice can be eaten directly as fried rice with seasoning.
In fact, the practice of braised rice with vegetables is very casual. You can directly cut any vegetables you like into cubes and put them in the pot to cook in the normal cooking order.
Tomatoes are cut, crossed on the surface and placed in the middle of rice, surrounded by diced asparagus, bacon and cordyceps. Normal cooking procedure. After boiling, remove the tomato skin and mix well to become a delicious and nutritious tomato rice.