The world has a lot of crazy rice alternatives and you might be surprised to know that they are easy to make at home. But did you realize how much healthier these alternatives are? So what are you waiting for? Get in your kitchen now and try one of these rice alternatives today!
Why do you need rice alternatives?
Rice is an important part of the diet of many people around the world. However, some people have had a little too much rice and are looking for other options. Rice can be replaced with substitutes such as pasta, quinoa, or potatoes. These are all great alternatives to rice and can provide the same amount of nutrients as rice.
Rice Alternative # 1: Quinoa
Quinoa is a grain-like seed that is mostly in the form of either white or red seeds. It has high levels of protein, mineral, and iron which make it a great side dish to serve with any meal. It also cooks very quickly which makes it a great breakfast option. Quinoa is easily accessible at most grocery stores and most major retailers like Amazon.
Rice Alternative # 2: Barley
It was originally known as “hulled” barley because the outer layer of the grain was removed to make it easier for farmers to store and transport. Unfortunately, the outer layer is where the vitamin content lies in barley. So, if you love your rice with a side of vitamins, then try some barley!
Rice Alternative # 3: Brown Rice
Brown rice is a healthier option to white rice because it has more fiber, vitamins, and minerals. It can also help you lose weight without feeling hungry because it digests slowly. Some people even post results proving that brown rice is better than white rice.
Rice Alternative # 4: Shirataki rice
Shirataki rice is high in protein and low-calorie and can be a good alternative to regular rice. Shirataki is also gluten-free, which makes this an option for people with dietary restrictions. The downside of this rice substitute is that it has no flavor, but there are many ways to flavor it and make it taste like other things.
Rice Alternative # 5: Daliya
Daliya is a cooked and fermented rice that has been around for centuries. It is traditionally made in South India, but it has recently made waves in the United States and Europe. The fermentation process creates a sticky texture that holds the flavor of the dal (lentils) or rajma (red kidney beans). It’s also a whole grain and gluten-free.
