Pasta & Rice
Cous cous is ace provided you flavour it with something, or have a yummy sauce. Giant cous cous is fun.
Pearl barley risotto is a nice variation on classic arborio rice.
Tried Quinola, couldn’t figure it out. Seemed to make either a gritty mush, or a mush. Any pointers?
Flat (unlevened) breads, chappati etc.Posted 6 years agograhambMember
Have a read through a few decent veggie books or online. There’s a lot of interesting grains that you can use to replace the usual carb fillers in dishes.
Quinoa is a great grain. It’s worth mastering how to cook it right. Get a decent one from a reputable wholefood shop, not a supermarket. (The same could be said for anything like this actually).
Try different types of rice, they don’t all cook up the same.Posted 6 years agomaccruiskeenSubscriber
A company called pedon sell bags of different mixes of grains and pulses. There are about 4 or 5 versions, they’ve been cooked before they were dried so they don’t need to be soaked and boiled for yonks, as quick as pasta to prepare. More satisfying than pasta or rice, but not as heavy or worthy as plain pulses or grains. Havent bought pasta since I started eating them a year or so ago. I’ve only ever found them in tesco and they can be tricky to find, not usually displayed with the wholefoodie pulsey stuff, but sometimes near couscous and risotto packs.Posted 6 years agosteve_b77Member
With regards to diet.
I seem to eat mainly either wholemeal pasta or brown rice with most of my meals, don’t tend to eat potatoes for some reason.
I’m just wondering if there are any alternative ‘fillers’ to have with main meals, or have I covered them all?
To accompany the pasta/rice I eat plenty of vegetables and meat wise it’s either chicken, turkey or salmon, so pretty balanced really.
Just wondering as I was on the phone to my missus (I work away from home) and she said all you ever seem to eat is pasta or rice 😆Posted 6 years agocorrodedMember
If you can find it, try farro (sometimes called Italian farro), one of those older grains like spelt. It’s delicious, sort of sweet and nutty. Good for salads (add herbs, broad beans, whatever) or hot as a risotto or in soup. Pedon, mentioned above, do it but you can also buy online easily. I’m also really into puy lentils – you can do some really great dishes especially with spicy lamb, or as a salad with salty bits of meat (chorizo, ham, roasted pepper etc), tomatoes, herbs etc. Cous cous I find a little insubstantial, though great for soaking up meaty juices. I also add chickpeas or cannellini beans to stews so no other carbs are required.
Now I’m hungry!Posted 6 years ago
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