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Post by bee on Jun 22, 2020 0:39:52 GMT
And your favorite way to fix it?
I am thinking of trying some new ones, and am clueless.
Thanks!
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Post by NatureLover on Jun 22, 2020 13:40:27 GMT
Millet, simply steamed in a pot (like rice).
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Post by fullmahina on Jun 22, 2020 14:08:24 GMT
Wheat berries. I cook them as per the package directions and then add stuff like sauteed onions and mushrooms. I also make it kind of like turkey stuffing, adding sauteed onions and celery, poultry seasoning, and I also will add a little chicken bouillon to the cooking water. Salads are good too with the cooked cooled wheat berries and I like adding tomatoes, cucumbers, feta, olive oil, wine vinegar.
They are a bit chewy when they are cooked and I like the texture.
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Post by DotRen on Jun 22, 2020 14:17:35 GMT
Bulgur if I'm not avoiding wheat  1 cup cooked/prepared bulgur is just 4 points on green (versus 7 points for cooked brown rice)and has 8g fiber and loads of vitamins and minerals (rice has more folate though if that's a concern); it has a similar texture and is easy to prepare: to 1 cup bulgur, add 2-1/3 cups boiling water, stir, cover and let it sit 15-20 minutes until the water is absorbed (it makes 4-5 cups once it's fully absorbed the water). Fluff with a fork and use however you'd use rice |
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Post by bee on Jun 22, 2020 18:04:28 GMT
Thank you all.
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Post by pamthomas46 on Jun 22, 2020 18:35:17 GMT
Long grain brown rice is our go to grain.
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Post by itsrad on Jun 22, 2020 19:25:36 GMT
I love basmati rice.
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Post by fullmahina on Jun 22, 2020 21:45:37 GMT
Okay, guilty pleasure---Hinode Calrose (aka "sticky") rice. I ate this for years when we lived in Hawaii and crave it on a regular basis. I would assume that it is about the worst grain that I could be consuming but life is short, sticky rice is wonderful.
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