Replies to This Discussion

Permalink Reply by Kvargas on May 3, 2012 at 9:05am

That is awesome info. I love quinoa in a salad. Thanks so much! have a great day. kathy

Permalink Reply by Shawnmarie on May 3, 2012 at 10:09am

I second the recommendations for quinoa and cauliflower as substitutes. I'm a huge fan of cauliflower mock mashed potatoes. I don't bother using the chicken base/bullion in the recipe and I add extra cream cheese.

Permalink Reply by Kvargas on May 3, 2012 at 10:21am

Thanks so much. I just looked that up - sounds awesome.

Permalink Reply by onesaint on May 4, 2012 at 12:30pm

I was amazed at how good the cauliflower mashed were with cream cheese. totally different than what you expect.

As for Quinoa, be careful. It has as many carbs as a cup of rice. So, from a BG standpoint, there is no difference between the two.

Permalink Reply by Jan on November 19, 2012 at 6:21am

I cannot vouch for the grain Quinoa but we are big users of Quinoa pasta (in turquoise box). It is the one mixed with corn flour, not rice flour. While Quinoa pasta claims to have 38 grams of carbs for a 2 oz serving (weighed dry), we charge 55 grams for two cups cooked (supposedly 80 grams) and she still needs to feed the insulin given for this dish one and a half to two hours after eating. They are either not truthful about the carb content or there is something in the way this is digested. She does not spike from this pasta, and will have to cover the insulin on board at the 1.5 to 2 hour mark with fast acting sugar such as fruit. So, while tricky, and you can't safely dose with insulin for this meal, our Type 1 can have a decent sized serving of pasta, with free fruit for desert. Regular pasta is so problematic (causing lows then highs), I think we would have had to eliminate it from her diet. I think the quinoa pasta is great, just be careful to keep an eye on your blood sugar for the next two to three hours after eating.

Permalink Reply by Jan on November 19, 2012 at 6:07am

Uncle Ben's converted rice has a glycemic index of 36. It is the rice with the lowest glycemic index on the market and would be the first choice for us when cooking for our Type 1 child. She's been using it for years. Brown rice has a higher glycemic index of 50. She won't touch it so we don't use it. I have a feeling brown rice is more nutritious but not really sure as converted rice has nutrients cooked in somehow. GABA rice, which is sprouted rice would be even more nutritious. It has sprouts on bottom of rice showing so she won't eat it. Or you can sprout your own and I think you can sprout white rice. Very nutritious. I'm sure you don't eat gallons of rice, she eats bread, potatoes rice in moderation and occasional treats as well. Even if she went lower carb, I think she would probably end up just eating a half cup of rice or a quarter cup.

Permalink Reply by Trudy on November 19, 2012 at 7:25am

I know this discussion is about brown rice, but Consumer's Union Magazine recently published a report showing high levels of arsenic in all rice, and esp. brown rice and brown rice syrup. I have cut way back on my rice consumption, which is not easy since I have Celiac Disease and rice flour, etc., has been a big part of my diet. Now I'm finding substitutes, such as Buckwheat, Quinoa, Amaranth, almond flour and coconut flour. The silver lining is that now I find I'm eating fewer carbs.

Permalink Reply by twinchick on April 14, 2013 at 2:07pm

I do eat brown rice,1/2 cup per serving. I do several things, stir fry onions,peppers and meat, add some soy sauce,garlic and or ginger. Serve over the rice. Or sauté diced onions in a little butter,once cooked mix into rice. I hope this gives you some ideas.We eat rice 1-2 x a month. Nancy

Permalink Reply by Hana Rous on April 15, 2013 at 4:04am

I don't eat any rice nowadays, being LCHF, but in the days when i did, I used to simply cook brown rice about twice as long as white.
Hana

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