There are many alternative foods to rice that are both healthy and delicious. Some great options include quinoa, couscous, farro, and barley. These grains are all packed with nutrients and can be used in a variety of recipes. If you’re looking for a low-carb option, cauliflower rice is a great choice. There are also many types of pasta made from whole grains that make excellent substitutes for rice. Whatever your preference, there’s sure to be a healthy and delicious alternative to rice that you’ll love!
Riced cauliflower. Riced cauliflower is an excellent low-carb and low-calorie alternative to rice
Cauliflower “rice” is an excellent alternative to regular rice for those on a low-carb or low-calorie diet. It is also a good source of fiber and vitamins C, B6, and K.
To make cauliflower “rice”, simply pulse cauliflower florets in a food processor until they resemble grains of rice. You can then cook the “rice” in a pan with a little oil or water, just as you would regular rice.
Riced cauliflower can be used in place of regular rice in any recipe, making it a versatile addition to your kitchen repertoire. Try it stir-fried with vegetables and chicken, or as the base for a veggie-packed burrito bowl. You can even use it to top off a healthy salad instead of croutons!
Riced broccoli
When selecting rice d broccoli, look for fresh heads of broccoli that are bright green in color and free from blemishes or browning. Avoid frozen rice d broccoli as it may be mushy or waterlogged. To prepare rice d broccoli, simply wash the florets then grate or pulse them in a food processor until they reach the desired consistency.
Riced broccoli can be used as a substitute for rice in most recipes including stir-fries, soups, stews, casseroles, and even sushi rolls! When cooking with rice d broccoli, be sure to add extra seasonings as the flavor will be more mild than traditional rice. Overall, swapping out rice for rice d veggies is an easy way to boost the nutrition content of your meals while still enjoying all your favorite dishes!
Shirataki rice
To cook shirataki rice, simply rinse it well and then simmer it in water for about 10 minutes. You can then add it to your favorite stir-fry or use it as a base for curries or other dishes. Shirataki rice has a neutral taste, so it takes on the flavors of whatever you’re cooking it with.
If you’re looking for an even lower-carb option, you can find shirataki noodles made from the same plant material as the rice. These noodles have just 3 grams of carbs per serving and can be used in all sorts of recipes, from soups to salads to casseroles.
Barley
Barley can be cooked like rice, using either boiling or simmering method. For best results, cook barley in stock or broth instead of water to give it more flavor. You can also add barley to soups and stews for extra thickness and heartiness. Barley makes an excellent pilaf or risotto when cooked with vegetables and seasonings of your choice. It can also be used as a replacement for rice in sushi rolls or burritos.
If you are looking for a gluten-free alternative to barley, quinoa is another grain that can be used in place of rice. Quinoa has a similar texture as well as a nutty flavor. Like barley, quinoa is also high in fiber and vitamins making it a healthy option for those on gluten-free diets.
Whole-wheat couscous
Whole-wheat couscous is a great alternative to rice. It has a similar texture and can be used in many of the same dishes. Couscous is made from durum wheat, which is a type of wheat that is high in protein and gluten. This makes it a good choice for people who are looking for an alternative to rice that is still high in nutrients. Whole-wheat couscous has more fiber than white rice, and it also has a lower glycemic index, which means it won’t cause your blood sugar to spike as much as white rice would.
Chopped cabbage
Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, Brassica oleracea var. oleracea, and is closely related to broccoli, Brussels sprouts, collard greens, kale, savoy cabbage and other mustard greens.
While there are many varieties of cabbage cultivated around the world, they generally fall into one of two categories: those with soft leaves (smooth-leaf cabbages) and those with crisp leaves (crinkly-leaf cabbages). The former are better suited for use in salads while the latter are better cooked.
Cabbage is a rich source of vitamins C and K and a good source of dietary fiber. It also contains significant amounts of folate, manganese and vitamin B6.
Whole-wheat orzo
To cook whole-wheat orzo, simply boil it in water like you would any other type of pasta. Once it’s cooked, drain the water and add your desired sauce or vegetables. You can also use this pasta in place of rice in casseroles or as a side dish.