TheFuzzy wrote:
Idkelley,
What's wrong with rice?
If you want to be really healthy, some Japanese rice growers offer "half-brown" rice: rice which is 30%, 50% or 70% polished. The great thing about this is that the 50% has 50% of the vitamin/mineral/fiber benefits of brown rice, but cooks in the same time as regular white rice. I've made sushi with it.
P.S. thanks for adding an avatar picture!
There is nothing at all wrong with rice. We just eat way too much of it. White, brown, risotto, ongiri. I need to find ways to get the flavors I love without all the carbs!
Thanks for the comment on my avatar. It is something I kept meaning to do!
--Lisa