My family loves to eat rice. If they can eat rice for breakfast, lunch, dinner, and even as snacks, they will be thrilled.
I must admit that I like rice, but I am not willing to cook it or eat it everyday. I do it for my family because I do love them.
So, I came up with an idea to change a bit of this rice-dish eating obsession, and started searching for alternatives to rice not too different in texture and taste.
If I give them something entirely different, they will hate it at once. I will be cooking and eating rice for the rest of my life.
My solution
In my research, I discovered a wide range of versatile ingredients that we all have eaten, but now I am looking at them with a different look. They will be my salvation for rice preparations.
Let me make it clear that I do not hate rice. I think it is an essential food in my family’s diet plan. Besides, it has multiple benefits:
- It is easy to cook.
- It cooks fast. I can prepare super delicious dishes in less than 30 minutes.
- It is versatile. You can add whatever you want and it always takes delight. In addition, just by changing one ingredient, you can make different dishes every time you use it.
- Its nutritional value is incomparable. It has vitamins, minerals, and other beneficial components that help to improve and strengthen our bodies.
- It is affordable.
How not to love this humble grain? So, my research was based on looking at ingredients that equal or increase rice’s characteristics. It was not an easy task, but I will do it.
My findings
These were my findings:
- Orzo.
- Pearl couscous.
- Farro.
- Quinoa.
- Bulgur.
These ingredients fit all my requirements: easy and fast to cook, versatility, nutritional (some of them even have a higher nutritional value), and similar to rice
I tried them, but the texture and taste were slightly different from rice. Some of them have different tastes (farro and bulgur). So I will go easy and start with the closest to rice. That would be orzo, quinoa, and pearl couscous.
My first try: Pearl Couscous
Pearl couscous are tiny spheres made of semolina flour. It has a delicate texture and subtle flavor that make it possible to combine with any ingredient. I discovered lot of information at this link riceselect.com/product/riceselect-pearl-couscous
It is very easy to cook. You can cook it in two simple ways:
- Like pasta: Pour water into a pot and boil. Then, incorporate salt and pearl couscous. Cook until it is al dente. Drain the excess water and let it stand for 10 minutes.
- Like rice: In a pot, add the proper ratio of water and pearl couscous to a pot. Cook until it boils. Then, simmer for 10 minutes.
Most rice dishes can be made with pearl couscous. Risotto, soups, salads, fillings, pilafs, bowls, side dishes, and even desserts (I will not try sugary dishes yet) are some of the preparations you can make with pearl couscous.
Implementing my plan
I will try them all, and see their reactions. Those that receive more compliments or fewer complaints are the chosen ones to continue my plan of including other no-rice dishes.
Wish me luck. I will start my plan with this delicious recipe.
Mushroom risotto with pearl couscous
- 2 tablespoons of butter.
- 1 chopped onion.
- 2 minced garlic cloves.
- 2 sliced leeks.
- 1 ½ cups of sliced Cremini mushrooms.
- 1 ½ cups of pearl couscous.
- Kosher salt to taste.
- Freshly ground black pepper to taste.
- 3 cups of vegetable stock.
- 2 cups of baby spinach.
- 1 cup of grated Parmesan cheese. And extra for serving.
- In a saucepan, add butter and heat at medium temperature. Cook until it melts.
- Add onion, garlic, leeks, and mushrooms. Stir constantly with a wooden spoon and cook for 5 minutes.
- Incorporate pearl couscous and toast for 2 minutes.
- Season with salt and pepper to taste, and mix very well.
- Pour vegetable stock
- Cook until the mixture boils.
- Low heat, cover the saucepan with a lid, and simmer for 15 minutes.
- Incorporate the baby spinach, mix, and cook for 2 more minutes.
- Turn off the heat and add Parmesan cheese. Stir.
- Let it stand for 5 minutes.
- Serve with more Parmesan cheese at the top.
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