Grain Free Rice

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I’ve been trying to keep my intake of grains to a minimum since they cause your blood sugar to rise. Before my Candida Diet, I didn’t realize how much grains can reek havoc on your body. Before, I was actually proud of how many grains I consumed in a day. The Food Pyramid, after all, said I needed lots to stay healthy.

Must. Obey. The. Rules, you know. Hee. Hee.

I’m finding as I feel better, and can actually begin to add in some previously banned foods,  my desires have changed.

Here’s an example:

A few weeks ago, Renaissance Man and I dined at Red Robin. I ordered my usual burger wrapped in lettuce. By the way, Red Robin does the best lettuce burgers.  They’ve got the lettuce burger wrapped up, friends. Okay. Pun intended. Anyway, our waitress pointed out that RR now offers a gluten free bun. Woo! Hoo!

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Excitement protruded from every fiber of my being. Pure elation. I ordered my burger with bun and awaited the documentation that revealed its ingredients. Elation turned to disappointment. Rice flour. Cane juice. Yeast. Right. Although, where I am in my candida fight, most of these ingredients were probably fine to try once and while. It was just that suddenly I was struck by the feeling that I didn’t want to put it all into my body.

I’m not saying that I told them to ‘hold the bun’ or that I didn’t thoroughly enjoy consuming it (it was delicious), it’s just that I found myself sorry I had splurged. After dinner I got the biggest set of sleepies I’ve had in a long while.

Now, you must understand, it used to be that after every meal the sleepies would overcome me. I would drag for a good hour or so. I’m sure it had something to do with all the sugars I was feeding myself. But since drastically changing my diet, I don’t get drowsy after meals. This revealed to me that my body was on a bit of an overload. And then I just felt gross and bummed. Was it worth it? Hmmm. Well, I think I will stick to my lettuce burgers and treat myself every now and then.

And so what does this have to do with Grain Free Rice?

Does that even exist? I’m getting to that. Patience, dear friend.

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My friend Dawn mentioned to me that she was learning to rice cauliflower since she was on a SUPER restricted diet. I was intrigued, but not enough to try it myself until I came across Elana Amsterdam’s recipe for Mexican Chicken and Rice (click there for her stupendous recipe that my family really likes).

Once I stuck my pinky toe into these new uncharted waters, I was ready to take a dive. Oh, yes. Cauliflower chopped to smithereens to look like rice is delicious. It doesn’t taste like cauliflower either. It takes on the flavors of whatever you’re serving with it. And boy, oh boy, is it filling.

I am now looking for other ways to consume it.  We had pasta on the menu the last two weeks, and I had purchased brown rice pasta to seal the meal. This seemed like a good option since it wasn’t wheat. But then I took a look at the glycemic level of brown rice and I about choked. Anyway, I have had the riced cauliflower since with a cream pasta sauce and a marinara sauce with meatballs. And I am chomping at the bit to make the cauliflower pizza crust recipe I found.

How Do I Make Grain Free Rice?

It’s easy.

1. Cut up some cauliflower and throw it into your blender or food processor.

2. Blend/chop until it looks like rice.

3. Saute cauliflower in some oil. I prefer refined coconut oil, myself.

Oh, and then, for heaven’s sake, enjoy it guilt free.

 

Now you can have a bowl of

Chocolate Coconut Ice Cream with Chocolate Chips.

 

Love, The Goat Lady

 

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About kathleen

I'm a stay at home chicken momma with 2 boys and a very understanding husband. In December of '09, we moved to our dream farm. I'm excited to try to become more self-sufficient. So far I have 1 rooster, 9 chickens, 2 goats (some babies on their way this spring), 1 llama, a dog, and a cat. Come along and join us, as we city-slickers figure out how to make our own homestead. You're sure to be entertained.
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7 Responses to Grain Free Rice

  1. Debbie B says:

    I love you Kathleen! You are SO awesome!

  2. kathleen says:

    Debbie!!! There you are, friend. I truly love you too. Have you had riced cauliflower before?

  3. Jen says:

    What a great idea. I wonder if my Filipino husband will go for it. hmmmm. He says he hates cauliflower and won’t eat it when i make it.

  4. kathleen says:

    Thanks for stopping by, Jen. It’s great to have you!
    You might just sneak it into something you are making for yourself and see if he’s interested in trying it. To be honest, I thought I was not a huge fan of cooked cauliflower as well, but the flavor really does get masked by whatever you put on top of it. In the recipe I mention in the blog, Mexican Chicken and Rice, the rice gets mixed in with all the other goodies, so you really cannot tell it’s not rice.

    Please come back and let us all know how it went. I’d love to hear what he thought.

  5. Wendy says:

    Kathleen ~ Thank you for this great idea. We had “rice” for dinner last night. I simmered it in my recently created chicken broth, also thanks to you. We both liked it but thought, as my Asian man said after the first bite, “this isn’t rice”. We will try it without the chicken broth next time. It sure looked like a carb-full pile of delicious brown rice on my plate next to my oven-baked chicken. Thanks!

  6. kathleen says:

    Hee. Hee. Sorry, Grant. Yeah, I’ve never just eaten the ‘rice’ by itself; I’ve always made sure I had something to put on top (a sauce of some kind). Then it really is more of a rice feel in your mouth and the taste is more reminiscent of rice. I hope you have a better experience next time. I wonder if you guys would like Mexican Chicken and Rice. It’s super easy to make and the cauliflower taste is totally masked. And it’s a very filling meal. I’m so glad you ventured out and tried it with your chicken stock. That makes me very happy. :-)

  7. Pingback: Free riced | Iuvotest

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