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bulger

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10wayne1974

Member
Messages
8
Type of diabetes
Type 2
hi all any advice on replacement for rice,
im dying for a curry. what is the best
bulgur, couscous buckwheat
thanks in advance
 
Cauliflower Rice fried in ghee or butter with added garlic and lemon or fresh chopped coriander.
 
Alternatively, you don't need rice or Nan breads for a curry.

After all, like spuds in the UK and pasta in Italy they are mainly included as cheap fillers to stretch the expensive meat parts.
 
If I'm cooking at home, I have homemade cauliflower rice.
If we are out, then I just order extra veg side dishes, which I love, because it is like having 3 or different curries, rather than just the main one, padded out with rice.
 
Dry vegetable dishes are the best things with a Curry IMO.

Trying 2nd rate substitutes for starchy only leaves you craving the real thing in my experience
 
Hi @10wayne1974 (year of the tiger - I'm a 74 too)!

I would always go for veg as a side order, instead of rice. Specifically when I'm having curry or chilli or stir-fry or whatever, I microwave some frozen cauliflower for 10 minutes and whizz it in the food processor with some salt and pepper, plus a handful of coriander leaves if I'm feeling adventurous. If you're getting takeaway curry, spend a few minutes cooking and whizzing the cauli before you head out to the curry house, then just zap your cauli in the microwave while you're unpacking the foil trays when you get home!

If I want 'mash' alongside bangers, or stew, or whatever else you would otherwise have mashed potatoes with, I will microwave the frozen cauliflower for 20 minutes rather than 10, and puree it with some salt and pepper, some butter, and some nutritional yeast flakes (for yummy flavour), using a stick blender.

If I don't fancy the (very very small) faff of tarting about with cauliflower and the microwave, I'll steam a load of broccoli/French beans/spinach/cabbage/leeks/whatever greens I fancy, and have those with my main course. Curry is just gorgeous served on a massive bed of spinach......... mmmmmmmmmmhhhhh!

:):):)

PS Bulgar wheat, like rice and couscous (and pasta) is just another type of starchy carbohydrate. I think buckwheat is slightly different in its make-up, but like the other starchy carbs above it's still got 70g+ of CHO per 100g (uncooked). Frozen cauliflower (Waitrose brand - others may differ due to different water/ice content) is 3g CHO per 100g.
 
I am with @britishpub on this. I don't think much of cauliflower rice, it looks a bit like rice but that's it. Cauliflower itself however is ideal as a side dish with a curry. Roast the florets in the oven with a drizzle of oil and some cumin or make a cauliflower curry. I like a cauliflower and chickpea curry like this https://www.meatfreemondays.com/recipes/cauliflower-chickpea-curry/ just go easy on the chickpeas until you know they are ok for your BS.
 
Snapsy said:
Hi @10wayne1974 (year of the tiger - I'm a 74 too)!

I would always go for veg as a side order, instead of rice. Specifically when I'm having curry or chilli or stir-fry or whatever, I microwave some frozen cauliflower for 10 minutes and whizz it in the food processor with some salt and pepper, plus a handful of coriander leaves if I'm feeling adventurous. If you're getting takeaway curry, spend a few minutes cooking and whizzing the cauli before you head out to the curry house, then just zap your cauli in the microwave while you're unpacking the foil trays when you get home!

If I want 'mash' alongside bangers, or stew, or whatever else you would otherwise have mashed potatoes with, I will microwave the frozen cauliflower for 20 minutes rather than 10, and puree it with some salt and pepper, some butter, and some nutritional yeast flakes (for yummy flavour), using a stick blender.

If I don't fancy the (very very small) faff of tarting about with cauliflower and the microwave, I'll steam a load of broccoli/French beans/spinach/cabbage/leeks/whatever greens I fancy, and have those with my main course. Curry is just gorgeous served on a massive bed of spinach......... mmmmmmmmmmhhhhh!

:):):)

PS Bulgar wheat, like rice and couscous (and pasta) is just another type of starchy carbohydrate. I think buckwheat is slightly different in its make-up, but like the other starchy carbs above it's still got 70g+ of CHO per 100g (uncooked). Frozen cauliflower (Waitrose brand - others may differ due to different water/ice content) is 3g CHO per 100g.
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hi snapsy yes 74 was the best year lol. thanks for that advice il give the califlower a go that sounds nice, some good ideas there il think il get a few in and give it a go thanks again
 
I learned the hard way @10wayne1974 that commercially-produced cauliflower rice is a waste of money and a waste of cauliflower - I will eat pretty much ANYTHING but that stuff was grim.com! :***:

Annoyingly (I guess it's a seasonal thing, so fair enough) my favourite brand of frozen cauliflower has climbed in price from £1 a kilo (4 generous servings) to a whole ONE POUND THIRTY FIVE! Still love the stuff, though.

:joyful:
 
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