Rice
bran is a derivative of the milling process of making white rice.
The bran contains 60% of the nutrients in whole rice.
Rice bran is soluble fiber and provides similar
benefits of other brans in the reduction of cholesterol.
Most people
have less allergic reaction to rice than other grains.
And rice bran
has one of the lowest hypoglycemic index of the brans.
Bland in taste, it can be sprinkled on almost any
food, from salads to cereals to casseroles to increase your dietary fiber
intake without altering the taste of the food.
RECIPE
RICE BRAN MUFFINS
1
¼ c whole wheat all purpose
flour
¾ c rice
bran
½ c packed brown sugar
2 t. baking powder
½ t sea salt
½ t ground cinnamon
1-8oz can crushed pineapple in juice
¾ c skim milk
2 egg whites
2 T vegetable oil
4 carrots shredded
Preheat oven to 400ºF.
Spray 12 muffin cups with non-stick spray and set aside
Combine flour, bran, brown sugar,
baking powder, salt and cinnamon. Drain
pineapple well, reserving ¼ c juice.
Combine juice, milk and egg whites
well. Stir into dry mix til
just blended.
Fold
in carrots and pineapple. Fill
muffin cups 2/3 full and bake 15-20 minutes or til toothpick comes clean
from center of muffin. Remove
to wire rack and cool.
