玄米を圧力鍋で炊こう!思ったより簡単な玄米の炊き方と玄米が健康に良い理由と注意点

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玄米って、「美味しくない」「炊くのに時間がかかる」と思う方が多いと思います。
私も最初はそうでした。
でも今では「そんなことなかった!」と声を大にして言いたい!!!
美味しいし、炊くのは簡単!
同じく、玄米に興味はあるけど、美味しいのかな~ 炊くのが面倒?
と思っている方に、お知らせしたい内容です。

玄米と白米の違い

玄米とは、簡単に言うと「精米していない米」で、
稲の籾(もみ)から、籾殻(もみがら)だけを取り除いたお米のことです。
ここからさらに糠と胚芽を取り除くと(精米)、白米となります。

糠と胚芽に食物繊維・ビタミン・ミネラルが豊富に含まれているので、
玄米は白米に比べ、栄養素の面でとっても魅力があります。

玄米の選び方

ずばり、無農薬のものを選びましょう。
お米を作るときに農薬を使用することが多いですが、その場合残留農薬が多いのは籾(もみ)、
次に多いのは糠(ぬか)の部分です。
玄米は糠(ぬか)を含みますので、無農薬・低農薬のものを選びましょう。

だるまん
だるまん

玄米を食べて、せっかく色々な栄養素を摂れるのに、農薬があったら台無しになってしまいます。

玄米の炊き方

玄米って、炊くのに時間がかかるし、美味しく炊くのが難しそう・・・
そう思っていませんか?

圧力鍋で炊くことで、そんな悩みは解決できます!
玄米がもっちり炊けて、炊飯時間も短縮できます。

だるまん
だるまん

私の家には炊飯器がないので、どちらにしても鍋ですね~。

①ゴミを取り除く

ボウルにお米と水を入れ、くるくる回すとチリが浮いてくるので、流します。
これを2~3回繰り返します。

②もみ洗い

手のひらですり合わせてもみ洗いをします。
お米の表面にキズがつき、炊くときに水をよく吸い、ふっくらします。

③鍋に移して水と塩を加える

水加減は玄米の1.2~1.3倍(お米2合だったら、水約450~500ml)
塩はお米2合に対して0.5g手程度入れます。
塩を入れることで、玄米特有の苦みを感じにくくなります。

④浸水

玄米は白米に比べ、吸水しにくいので、充分な浸水時間が必要です。
最低6時間、1晩浸けておくといいと思います。
冬場は長めに浸けておきましょう。
9時間以上浸す場合は、水を取り替えることをお勧めします。
それと、私は真夏の暑い時期は冷蔵庫に入れて浸水をしています。

⑤炊飯

中火~強火の間で炊き、圧力がかかってシューといったら、
1~2分そのままにしてから、弱火にします。
20分前後弱火にかけ、最後に30秒ほど強火にして、火を止めます。

⑥蒸らし

コンロから降ろして、10~15分蒸らす。
蒸らしが終わったら、蓋を開けて、天地を返すようにしゃもじで混ぜる。
完成!!!

色々書きましたが、白米を炊く手順と何も変わりません。
浸水の時間と炊飯の時間が白米より少し長いだけです。

だるまん
だるまん

思ったより簡単!炊飯器よりも炊飯の時間が短く、ふっくらもちもちに!!

玄米の食べ方

そのままお茶碗によそって、ゴマをかけて、
おかずと一緒に食べるのもいいですが、
ゴマ油と醤油を混ぜて焼きおにぎりにしたり、
チャーハンや炊きこみごはんなど、アレンジするとまた楽しめます。
最近は卵かけご飯にはまっています!

卵かけ玄米

玄米食の注意点

玄米は、栄養素も豊富で体にいい!のですが、
玄米を食べるときの注意点もあります。

よく咀嚼して食べる

玄米は白米に比べ消化がよくありません。白米よりも弾力があり固く感じます。
なので、自然によく噛むことになると思います。
よく噛むことによって満腹感も得られるので、食べすぎや間食も減りますよ!

食べ合わせを考える

玄米が多くの栄養素を含み、体にとって良いものとはいえ、
玄米ばっかりの食生活ではなく、適度に野菜や海藻類、肉魚も食べ、
食事を楽しみましょう。

まとめ

私の場合、体が玄米を欲していたというのもあると思います。
特に朝は玄米食べた~いってなります。
白米に雑穀を混ぜて食べていたこともありますが、
噛めば噛むほど味わいがある玄米のほうが、食べ応えがあります。
咀嚼が楽しくなります。
食べることって楽しいと感じます。
体に染みるなぁと感じます。
こう感じながら食べることが健康の秘訣なんだと思います!
玄米食に興味のある方は、まずは食べてみてください。
玄米を出しているレストランで試してみるのもいいと思います。

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