For those of you meal prepping and sick of having rice as your carb base, try farro (170 calories, 5 g fiber, 7 g protein)

[1stbrownhorse]

Almost all grains (and quinoa) come out to the same amount of calories per 1/4 cup dry. Usually 150-170 calories. After meal prepping for over a year, I have officially gotten tired of rice as my go to base for meals. Normal white rice, jasmine, basmati, brown, wild, I am sick of it. My biggest pet peeve is that when I cook it perfectly, it will no doubt turn into mush when it is reheated. Yeah, there's quinoa but it does not satisfy me the way that rice does or even pasta.

My other issue is that it contains so little fiber and protein, I'm pretty sure a potato is better but I don't wanna go through making mashed potatoes.

Then I found farro. Folks, this stuff is gold. 170 calories per serving but it has 5 g of fiber and 7 g of protein! The final product is of a lower volume than rice but it is so much more filling and enjoyable to eat in my opinion. It does not go mushy when stored. Cooking it is literally easier than making brown rice since I don't need to screw around with the perfect proportion of water and it only takes 25 minutes to cook.

 

[cyroduck]

@1stbrownhorse Just wanna defend potatoes real quick. Mashed potato rules and is extremely easy to make, plus it’s full of fibre and potassium and is an excellent carb. And super easy to make delicious and creamy by adding dairy (or dairy substitute) fats. It probably takes 10-15 mins to make. My recommendation would be to choose a good mashing/pureeing potato.

I’ve also been loving a big pile of roasted sweet potato as my main dinner carb

 

[stricky]

@cyroduck What’s your recommended potato for mashing/pureeing?

 

[followstheway]

@1stbrownhorse There are people in the world who get sick of rice? Very unfortunate.

 

[elizabeth89]

@followstheway Ikr, as an East Asian I feel sick after not eating rice for a few days. Also, I will say, having a good pressurized rice cooker really does make a difference. My rice reheats perfectly every time!

 

[lisahoney]

@elizabeth89 Same as a south Asian. I need it every day. I’ve never had it turn mushy when reheating it.

 

[richie]

@elizabeth89 I have brought my rice cooker to work to reheat rice. I don’t care if it’s ridiculous; makes it taste really yummy!

 

[klachen]

@followstheway been eating rice my whole entire 28 year old life lol can’t even imagine getting sick of it

 

[markinsydney]

@1stbrownhorse For pasta: I love Banza chickpea pasta! 190 cal, 5 g fiber, 11 G protein !

 

[taragreen001]

@markinsydney I tried this once and it wreaked absolute havoc on my digestive system... Any alternatives for a high-ish protein, high fiber pasta?

 

[markinsydney]

@taragreen001 Oh no! I also buy red lentil pastas here and there! I also have seen a quinoa and brown rice one at Trader Joe’s

 

[lisahoney]

@markinsydney Just got this, it’s great!

 

[havok22]

@1stbrownhorse I haven't had farro, but kasha (buckwheat) is also a whole grain, easy to cook, and tasty, and gluten-free for anyone who needs it.

 

[ponispop]

@1stbrownhorse Glad you discovered this! You may also be interested in giving bulgur a try since you are upping your grain game.

 

[annamcc314]

@1stbrownhorse Have you tried Couscous

 

[mjeduar]

@annamcc314 Fun fact: couscous is technically a pasta. It's made out of semolina. I learned this recently and it was a very WTF? moment for me.

 

[dawn16]

@1stbrownhorse I love Farro in my salads… I make a big pot, it can sit in my fridge for a week, I sprinkle it in salads… omg, yummy!! . Also have you tried buckwheat??? Super yummy too!

 

[andreachooi]

@1stbrownhorse Not a grain, but I've recently fallen in love with Orzo pasta as a sub for rice! Don't know the nutrition off the top of my head but I'm sure once in a while it'd be a great alternative if you're not feeling rice but want something similar in style!