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#Post#: 791--------------------------------------------------
Replacing rice with riced veggies
By: Itopian Date: August 16, 2021, 8:47 am
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In an effort to get my A1c back down, my doc kept harping on me
to cut out rice in favor of riced cauliflower, which I tried but
didn't like. Ironically, I found it too sweet when compared to
brown rice from the steamer.
But I decided to give ricing vegetables a try again, doing it at
home with a food processor on pulse. This was also a chance to
reintroduce a vegetable that I had liked just fine spiralized
(but which my wife had rejected on appearance alone when the
spiraled "noodles" were added to ramen): beets.
So, into the food processor, in batches, went:
1 head of cauliflower, with leaves removed
2 crowns/tops of broccoli with the woodiest core discarded
8 or 9 carrots
2 largish beets, peeled.
Pulse these as you feed them through, and when you dump the
container into your giant mixing/tossing bowl, put the bits that
didn't go through the shredder disc back into the container for
the blades to play with as you feed the next vegetable through.
This can be steamed, in theory, but I rather like frying it up
with a little olive oil.
I got about 2 gallon freezer bags' worth of riced/pulped veggies
out of this, which go well with beans and diced tomatoes to
replace what used to be my rice and beans.
If carbs aren't a problem for you, sweet potatoes also go very
well with into this mix. I added them as a gateway/transition
veg the first time I made this mix, but leave them out now.
#Post#: 806--------------------------------------------------
Re: Replacing rice with riced veggies
By: Queenie Date: August 16, 2021, 9:38 am
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I guess I am imagining something with an off-putting color.
My favorite thing to do with riced cauliflower is to make a
quasi-gratin with tons of garlic, some salt, melty cheese and
enough cream to make it creamy.
Mostly I eat veggie "rice" as a vehicle to soak up sauce, such
as in Thai or Indian curry. I have found it surprisingly
serviceable in this regard.
#Post#: 809--------------------------------------------------
Re: Replacing rice with riced veggies
By: Itopian Date: August 16, 2021, 9:46 am
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[quote author=Queenie link=topic=50.msg806#msg806
date=1629124736]
I guess I am imagining something with an off-putting
color.[/quote]
Yes, the deep blood red ramen put her right off.
[quote]My favorite thing to do with riced cauliflower is to make
a quasi-gratin with tons of garlic, some salt, melty cheese and
enough cream to make it creamy.
Mostly I eat veggie "rice" as a vehicle to soak up sauce, such
as in Thai or Indian curry. I have found it surprisingly
serviceable in this regard.
[/quote]
That exactly how we use it: a vehicle for sauces or meats or
ideally both.
#Post#: 821--------------------------------------------------
Re: Replacing rice with riced veggies
By: NordicDog Date: August 16, 2021, 10:08 am
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[quote author=Queenie link=topic=50.msg806#msg806
date=1629124736]
Mostly I eat veggie "rice" as a vehicle to soak up sauce, such
as in Thai or Indian curry. I have found it surprisingly
serviceable in this regard.
[/quote]
Thanks for the recipe and Queenie’s input. I’m looking to
replace rice in mulligatawny soup. I’ve tried commercial and
homemade riced cauliflower, but it isn’t a perfect texture. I
can get away with half cauliflower / half jasmine rice. Of
course the jasmine rice is terrible on the glycemic index.
Looking forward to trying this out.
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