rice substitutes

Interested in cutting out rice from your life and replacing it with healthier alternatives? I just discovered a delicious grain called quinoa (pronounced keen-wa)....I literally just ate a bowl of it with my cauliflower dish. It is very tasty and light. I cooked it with a touch of olive oil and sea salt. You pretty much cook it like regular rice (1 cup quinoa and 1.5 cups water). Soak it for 15 mins first. After the water boils, lower the temp and leave for about 10 mins.

Here are some helf benefits of quinoa (http://www.quinoa.net/):
1. Quinoa contains  more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Quinoa's protein is  of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!

2. Quinoa is light, tasty, and  easy to digest. It is not sticky or heavy like most other grains, and  it has a delicious flavor all its own.

3. Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own, or in any dish from soup to salad.

By the way, some other good options for rice substitutes include bulgar wheat, coucous (you can get this in whole wheat), millet and if you have to have rice - try it in brown!