How to enjoy brown rice, etc.

[Guest guest]

Try serving it mixed with white rice, and then increasingly diminish the

quantity of white while increasing the brown. If you do it over the period

of a month, he may not notice, expecially if you make a point of creating

flavor in the brown rice, while leaving the white stuff bland.

For instance, you could lightly saute the brown rice in olive oil to which

garlic has been steeped before boiling, or flavor the brown rice cooking

water with broth.

To increase fiber in the diet, make a point of putting the veggies on the

table before the main course. He'll be veg munching with a nice dip made

with beans without complaint.

You can serve the salad without the lettuce, as it is low fiber. A bowl of

cut up tomatoes, cukes, celery, tiny bits of chopped carrot, scallion and

broccoli with a little dressing would be interesting and add a little fiber.

From now on, everything made with flour is both white and whole wheat.

Try white whole wheat flour. I use it in place of the 50/50 split.

To thicken soups, use some pureed beans (especially easy to do if you are

making a bean soup to begin with).

Holly

 

 

 

[Guest guest]

I agree with Holly. I happen to like the 50/50 blend flour from Hodgson's

Mill. I use it a LOT (it's, of course, NOT GF, but we are not yet totally GF

until Celiac testing is complete). As to the brown rice, I add toasted sesame

oil

to it, and various veggies (scallions, onions, celery, frozen mixed veggies,

etc.), as well as various nuts (mostly cashews, but occasionally pecans or

almonds). Yum! Marilyn

 

 

 

[Guest guest]

Holly,

 

Remember that whole wheat is not gluten free (although vegan), so not an

option for this list.

 

Beans, however are high fiber and gluten free, as are many other whole

grains.

 

Personally, the only thing worse tasting, for me, than plain brown rice with

salt would be plain white rice with salt. I would serve the brown rice in

the same recipes he is used to -- with sugar or with salsa and spices, etc.

 

>

> From now on, everything made with flour is both white and whole wheat.

> Try white whole wheat flour. I use it in place of the 50/50 split.

 

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