12 Alternatives To Rice || Allergy Awareness Week [CC]

By Adem Lewis / in , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , /

Today’s video is about alternatives to rice. [Upbeat intro music] Hello! Welcome to video number two of Allergy Awareness Week. This
week I will be uploading one video every day to commemorate this special occasion. I appreciate
that this is a little bit of a niche subject. But! I cannot be the only one out there allergic
to rice, and there are many reasons why you might want to swap rice out for something
else. I am allergic to rice, I can eat gluten, carbs, starches, sugars, all of that jazz,
just rice will mess me up. And quinoa, but we’ll get onto that. While I’ve researched
this as much as I possibly can, only you know your body and what you can tolerate. I do
mention low FODMAP a bit, some of it is not quite low FODMAP but I know a lot of FODMAPers
that can tolerate it in small amounts, please don’t take my word for it if you know that
you can’t, you know, just be cautious. This video exists just to give you some ideas,
rather than advice. I just want to tell you what I swap rice for, basically. So if you
want to cook for me, you won’t kill me. So, the first one is pasta! Pasta in general is
absolutely magic, you can just throw it in any dish, uh doesn’t really matter what shape
sometimes, so it can go in salads, it can go in soups, it can go alongside a curry,
that’s quite nice sometimes, it’s very versatile, and if you can eat rice, there are many gluten
free, low FODMAP, low carb alternatives to pasta. There’s so many things you can do with
it. So if you can’t eat wheat pasta, you can eat another type of pasta. And it just works.
The second one, is still technically a pasta: um it’s Orzo! so if you don’t know what orzo
is, it’s like a rice shaped pasta, you could probably substitute it anywhere, but I’ve
found that it goes really well in soups, it goes really well in salad, I once made a rice-free
paella, it was… It was not good, but it wasn’t the orzo’s fault. There are gluten
free options available, I’m not sure how available the gluten free version is in the UK because
I don’t eat it, but it does exist in the world. My third one is technically pasta again, uh,
cous cous! It’s small grains of pasta, it’s got similar uses to orzo, you can put it in
soups, you can put it in salads, you can… I use it to stuff peppers with, that’s quite
nice, or it goes next to stuffed peppers when I stuff the peppers with something else. And
it’s also really good just on its own, um it carries flavour really well and it’s very
very quick to make. I have been told that there are gluten free versions, again they
contain rice, so I haven’t tried them. Substitute number 4, noodles! You can make noodles out
of anything. You’ve got like egg noodles, wholewheat noodles, you can spiralize a zucchini
or courgette depending where you’re from. Butternut squash, I’ve seen butternut squash
noodles they’re quite… interesting… They can also make a really good alternative to
spaghetti, I’ve seen courgette noodles be used as spaghetti for bolognese. It was an
interesting experience, but that is an option. Substitute number 5, chips. It’s quite a British
one there. Don’t judge me on this, sometimes instead of like, if the rice is to go with
something, so like when you have a curry, and then you have the rice, and you mix it.
I will put chips in there, so curry and chips, that’s not uncommon in the UK, um, chilli
that also works. Anytime that you might have rice on the side, just whack some chips in.
You can also make it a lower carb option by using sweet potato fries. Sweet potato chips…
Very versatile, and you can make thin, you can make them thick, you can do whatever you
want with it. I have actually heard somebody make a sweet potato rice, I have no idea how
they did it and whether it was any good, or how it would work, but it looked good in the
pictures. So maybe give that one a go. Number 6, number 6. Quinoa! I am very allergic to
quinoa, so I have never tried this. But the amount of people that have recommended that
I try quinoa tells me that it’s a very good alternative. It’s low FODMAP, it’s low carb,
it’s gluten free, it goes really well in salads, I see it in salads a lot, um very prominent
in like vegan cooking, basically anything cold, it would probably go with that. I’ve
seen it done hot as well, but again, I’ve never tried it, I’ve just heard really good
things about it. Number 7, cauliflower rice! This one is incredible. This one changed my
life, I swear. You can buy it prepackaged, you can also just buy a cauliflower and chop
it up but that does take a while, or you can put it in a food processor. According to the
app that I use on my phone, it is not low FODMAP, but it’s only a little bit FODMAP
(?) Um, I know a lot of FODMAPers that can tolerate it in small or medium amounts, occasionally,
as long as they’re not overdoing it. They can manage that. If you know that any deviation
from low FODMAP is gonna mess you up, maybe don’t try this one. It’s also low carb, gluten
free, very versatile, you can do anything with it. I just like to um stir fry it with
some soy sauce. Alternative number [bone cracks] ow. Substitute number 8. Broccoli rice. Similar
to cauliflower rice, apart from it IS low FODMAP, low carb, and gluten free, I don’t
know how available it is, I’ve actually never seen it in a shop, but then if you are able
to chop it up, you could chop that up, you could also put it in a food processor, but
I think it might go a bit smaller than the cauliflower. You can just use it exactly like
cauliflower rice, and it’s excellent if you wanna get a few more greens in your diet,
um and all the folic acid that comes with that. Substitute number 9: Pearl barley. I
don’t use pearl barley that much because it is- it’s not the easiest, it’s not difficult
to cook with, you can just throw it in a pot, but as I have hinted at, depression rules
my cooking, so all of my food is a depression meal, and I don’t cook anything that would
be cooked long enough to cook the pearl barley. But it’s very good, I’ve had it in a variety
of soups, so I know it’s in a lot of tinned soups, so um vegetable soup. It’s incredible
in vegetable soup. And anything that’s got like a stew, anything that’s like “hearty”
that would like have rice in, you can pop it in there. Number 10: Buckwheat! It’s low
FODMAP, and it’s gluten free, it’s quite high carb. I’ve never used it, but I’ve heard a
lot of good things, so I might have to give it a try. You can put it in salads, um you
can make hot things with it, you can buy buckwheat flour and you can use that in like savoury
baking, and you can use it in pancakes, um I’ve even seen a couple of recipes for porridge.
Number 11: Bulgar wheat! Basically, it’s just, it’s similar to cous cous, anywhere that you’d
put cous cous in, you could put bulgar wheat. It’s not low FODMAP, it’s not gluten free,
and it’s not low carb. So, this is, I guess for people like me who aren’t following a
specific sort of medical diet, just avoiding your allergens. And the last one, number 12,
is polenta. I’ve never used polenta either, I should probably start, or maybe give it
a go. I’ve been told it’s similar to mashed potatoes, I’m not really sure where I would
substitute it in, for rice, but it is low FODMAP, low carb, and gluten free, so I just
think it deserves an honourable mention. Don’t forget to like this video, drop a comment
in, and subscribe and ring the bell to get notified whenever I post a new video. Don’t
forget to stay tuned for this series, there are 5 videos left, every day this week to
commemorate Allergy Awareness Week.

2 thoughts on “12 Alternatives To Rice || Allergy Awareness Week [CC]

  1. if you do have a gluten intolerance, please be aware that soy sauce has wheat in it! there are readily available (at least in the UK) gluten-free alternatives though 🙂

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