5 replies to this topic

[Minette]

I make a couple of vegetarian stews/chilis (we're not vegetarian but I cook a lot of veggie things) that use bulgur to give them some body. What kind of non-gluten grain would be good for this? I was thinking quinoa, but wondered if there were other options. It needs to be something fairly sturdy. Rice would obviously work too, but one gets sick of rice....

[sa1937]

How about buckwheat? Not sure it would work well but I found up Wolff's Kasha at my local Wal-Mart (it was in the section with Jewish foods).

Lundberg also makes some interesting rice blends. I've had their Wild Blend and it's good.

[tuxedocat]

For bulgar based salads such as tabbouleh, my go to is quinoa.

I also frequently bulk things up with lentils.

[pricklypear1971]

I found a roasted brown rice couscous and everyone loves it. I think it was Lundberg.

It wasn't "ricey" - it was very couscous-y.

[tuxedocat]

You can also use shredded cauliflower or zucchini in the salad-y recipes that call for bulgar.

I am mostly paleo, so I tend to go for the non grain alternatives.

[deb445]

Wild rice?