The Benefits of Rice Bran Oil by Ama Scriver

If you're like me, you're always looking for ways of improving your cooking skills and different ways to cook healthier. Well, just recently I was introduced to the benefits of Rice Bran Oil by Chef and National Food Educator Wendy Barrett by the Sub-Zero Wolf Showroom.

Made popular in Asian countries, Rice Bran Oil is the oil extracted from the germ and inner husk of rice. With its healthy fat composition being 47 percent monounsaturated, 33 percent polyunsaturated and 20 percent saturated, rice bran oil provides many health benefits including lower cholesterol.

Barrett prepared several dishes using Alfa One Rice Bran to showcase just how easy it was to cook with. What I didn't know was that when sautéing vegetables, you could actually use something like Rice Bran Oil as it is better in high smoke settings. To showcase this, Barrett put together a few dishes including two healthy and quick dinner options:

Greenshell Lipped Mussels with Thai Red Curry

Serves 4 to 6


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 blend flavors.

4. Add mussels and cook until mussels are warm.

5. Transfer mixture to serving bowl. Garnish with chopped cilantro.

Orange and Arugula Salad with Sherry Vinaigrette

Ingredients (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

Ingredients (Sherry Vinaigrette):

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.

Directions (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.

The other night, I went ahead in trying to re-create the Thai Red Curry dish and it turns out it was quick and fabulous. Challenge yourself and embrace the health benefits of cooking with different oils. Look into rice bran oil and never use EVOO again!


Amanda (Ama) Scriver is a foodie and music fiend. She is a food writer for Pink Mafia with her 'Eats' column and works as an event planner full-time. She enjoys random adventures that you can follow each and everyday through Twitter (@amapod) or follow through Instagram (username: amapod).


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