Gluten-free and dairy-free followers are growing in numbers -

People are realizing that foods containing wheat, spelt, rye, and barley (oats – you’re off the hook! As long as they’re certified and not polluted by cross-contamination with other grains) can create digestive problems, and lead to discomfort and disease over time.

Luckily, there are several whole grains that can be relied upon to provide bulk, flavor, and nutrition to meals. Grains like rice, millet, quinoa, and the quasi grain, corn.

“But don’t whole grains take a long time to make?” you ask.

“I always burn or undercook my whole grains – they’re hard!” you sigh.

It doesn’t have to be this way!

Here is a simple way to prepare brown rice that kids and adults will love:

Brown Rice With Mango

1 cup short grain brown rice, rinsed and drained

1 1/2 cup water

1/2 cup unsweetened coconut milk

1/4 teaspoon sea salt

DIRECTION:

Add the rice, water, and coconut milk to a small saucepan and bring to a boil over medium-high heat.

Reduce the heat to low so the rice is simmering (that’s tiny, shaky bubbles just disturbing the surface), stir in the salt, and cover with a lid.

Cook for 45 minutes, without stirring. Check the rice at 45 minutes, and turn off the heat. If there is no water left at all when you tilt the pan, add a few tablespoons more. Replace the cover on top and allow to steam for 15-20 minutes more.

Serve this sticky rice with slices of fresh mango, as a side dish for sauteed tofu and greens, etc.

You can store any leftover rice in the fridge in an airtight container for up to 2-3 days. Reheat with rice milk, sunflower seeds, and raisins for a quick whole grain breakfast tomorrow!