I was invited to Sub Zero Kitchens to try this oil that’s been around for decades but is new to North America. Its created from the bran and germ found in the husks of Thai rice. Extracted from the bran and germ of rice grains it contains more anti-oxidants than any other cooking oil and has very high levels of tocotrienols (Vitamin E) – these natural anti-oxidants keep it stable and eliminate the need for chemical preservatives.
The oil has a nutty, mild flavour containing no trans fats or no cholesterol. A low viscosity means it requires less of the product to cook, so its perfect for frying, barbecuing, grilling, stir-fries and non-stick baking. The possibilities of this oil seem to be limitless. Lower in fat and having a long shelf life it’s balanced, and heart healthy. This oil is also gluten-free and contains Gamma Oryzanol which is an anti-oxidant and can actually help lower cholesterol. I love flavour but I also try and stay healthy. So today with Chef and National Food Educator Wendy Barrett, I get to see the oil in action.
Below are some pictures and recipes for you to enjoy. You can find Rice Bran oil at TNT supermarkets or your local Highland farms. In early 2013 you will be able to find it in most Sobeys locations.
Orange and Arugula Salad
- 8 slices proscuitto
- 800 g spinach or arugula
- 1 cup fresh coriander, chopped
- 1 small red onion, halved and thinly sliced
- 2 seedless oranges, peeled removing all white pith
- ½ cup roasted hazelnuts or walnuts, roughly chopped
- 6 tbsp Alfa One Rice Bran Oil
- 2 tbsp sherry vinegar or white wine vinegar
- 1 tbsp whole grain mustard
- 1 tsp honey
- ½ tsp dried tarragon leaves
Directions: Orange and Arugula Salad
- Section the oranges into segments or cut crosswise into thin slices. Collect any juices and add to the sherry vinaigrette.
- Preheat grill to moderate heat. Arrange proscuitto flat on a tray and grill until crisp. Break into pieces, set aside and keep warm.
- Combine arugula, coriander and onion in a shallow serving bowl. Add oranges and proscuitto over salad and sprinkle with nuts.
- Add dressing and gently toss to combine.
Sherry Vinaigrette Dressing
- Place all ingredients in a clean jar with a tight fitting lid. Season with salt and black pepper to taste. Cover and shake well to combine.
Peppered Tofu Crisps – Serves 6 to 8
- I package Extra Firm tofu
- 2 Tbsp soy sauce
- 1 tsp freshly ground black pepper
- ½ tsp red pepper flakes or ground red Chile
- 1 tsp sea salt
- 2 tbsp rice wine or sherry
- 1 tbsp cornstarch
- 1 tbsp flour
- ½ cup cilantro, chopped
- 4 tbsp Alfa One Rice Bran Oil
- ½ red pepper cut into thin strips
- Thai sweet red chili sauce for dipping
- Cut the tofu crosswise into slabs ¾ to 1 inch thick, and then lay them on several thicknesses of paper towels. Cover with additional towels and press firmly to absorb the water. Cut it into cubes and put them in a bowl. Toss with the soy sauce, black pepper, red pepper flakes, and salt.
- Mix the rice wine with the cornstarch and flour. Pour it over the seasoned tofu and toss well. Add the cilantro and toss once more.
- Heat the oil in a heavy 8-inch skillet until it sizzles when a piece of tofu is added. Fry about 8 pieces at a time until golden, or as many pieces as you wish to serve.
- Set the crisps on a plate or in a napkin-lined basket, garnish with red pepper and serve right away with Thai sweet red chili sauce.
- 1/4 cup Alfa One Rice Bran Oil
- 5 plum tomatoes, seeded, chopped
- 2 Tablespoons minced garlic
- 1 tablespoon chopped peeled fresh ginger
- 1 14-ounce cans unsweetened coconut milk
- 2 Tablespoons Thai red curry paste
- 1/4 cup plus 3 tablespoons chopped fresh cilantro
- 1 teaspoon salt
- 3 pounds mussels scrubbed
1. Place 1/4 cup Rice Bran Oil in heavy large pot over medium-high heat.
2. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes.
3. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to
4. Add mussels and cook until mussels are warm.
5. Transfer mixture to serving bowl. Garnish with chopped cilantro.
Serve with crusty bread
- ¼ cup Alfa One Rice Bran Oil
- ¼ cup butter, melted
- ½ cup packed light brown sugar
- ¼ cup white sugar
- 1 egg
- 2 tsp vanilla extract
- ¾ cup oat flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups oats
- ½ cup chopped walnuts (optional)
- ½ cup semisweet chocolate chips
- Preheat the oven to 325ºF.
- In a large bowl, cream together the oil, butter, brown sugar, and white sugar until smooth. Beat in egg and then stir in vanilla.
- Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the oats, walnuts, and chocolate chips.
- Drop by heaping spoonfuls parchment covered baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.