What Can Replace Rice in Keto Diet?

Posted by Wen Dan Jiang on

What Can Replace Rice in Keto Diet?

What can replace rice in a keto diet? Those who aim to consume fewer carbohydrates or calories would choose a healthier substitute, such as vegetable rice. Moreover, you will bring versatility to your diet by exchanging rice with different nutritious options or certain whole grains.

Rice is a necessity in the diets of millions. This is a satisfying, affordable complement to tasty meals and a perfect gentle-tasting option. But rice and white rice, in specific, might not be suitable for the nutritional requirements of everybody. Below are a couple of good rice substitutes.

  • Cauliflower Rice

Cauliflower rice is an ideal low-carb substitute to pasta, albeit low-calorie. This has a moderate taste, a feel, and close look to that of fried rice, but just a percentage of the calorie intake and carbohydrates, which makes it a common substitute for low-carb diet participants, including keto.

Half a cup of cauliflower rice gives around thirteen calories, contrasted with a hundred calories for almost the same amount of white rice.  Slice a cauliflower head into many bits to produce riced cauliflower and rub them with a grater, or roughly slice them with a hand blender. The riced cauliflower may be cooked with a tiny quantity of oil over a moderate flame until it becomes soft and mildly brown in color.

  • Broccoli Rice

Broccoli rice, alongside riced cauliflower, is a good rice substitute for those with low-carb or reduced-calorie regimes. Riced cauliflower is comparable in nutritional quality, with half a cup containing around fifteen calories and two grams of fiber.

Riced broccoli is also an outstanding provider of vitamin c, with half a cup adding more than a quarter of your regular quota. Vitamin C functions as a potent antioxidant that can greatly reduce the cell's harm and strengthen the immune system.

Similar to cauliflower rice, riced broccoli may be produced by grinding broccoli with a cutting board or slicing it in a food cutter, then frying it with a drop of oil over moderate flame. Several grocers market riced broccoli in the refrigerator portion as well.

  • Quinoa

Although following cooking, it develops a wheat-like quality and consistency, quinoa is a crop. This standard rice replacement is free of gluten and rich in protein as compared to rice. Moreover, a half-cup portion of boiled quinoa contains four grams of protein, which is twice the concentration of white rice contained in the same portion.

Quinoa is a full protein, so it includes the nine important amino acids the body requires, which renders it a perfect provider of protein to vegetarians. This is also a significant provider of magnesium and copper essential nutrients that perform substantial functions in metabolic processes and skeletal safety.

Mix a portion of ground quinoa with two sections of water to prepare it and then carry it to a boil—shield and lower power, causing it to cool until all the water is drained.  Turn off the heat and allow the cooked quinoa to sit for five minutes then separate it all with a utensil.

  • Barley

Barley is a crop that is linked to wheat germ. It has a close look at oats and a crunchy feel and oaky flavor. A half-cup portion of prepared barley with around a hundred calories offers around the same quantity of calories as an equivalent portion of white rice. However, it provides a bit more nutrition.  

In fact, a number of nutrients are contained in barley. A half-cup contains niacin, copper, and magnesium for more than ten percent of the recommended daily value. Take one-part plated barley and four sections of water to a simmer to prepare barley, then decrease it to moderate heat until the barley is tender, or around half an hour. Discharge the liquid before eating.

  • Shirataki rice

Shirataki rice is yet another common low-carb and reduced-calorie rice option for a keto diet. It is produced from the Konjac plant, which is common in Asia and abundant in a special glucomannan nutrient. A three-ounce portion of shirataki rice doesn't really produce any calories, depending on the food labeling.

Suppose a product contains less than five calories each helping, though. In that case, the supplier can legitimately claim that it has zero calories, which illustrates why a three-ounce shirataki rice helping tends to be free from calories.  

Glucomannan, the main fiber in the Konjac plant, has been researched for several possible therapeutic advantages, including its capacity to shape a defensive shield around the intestinal lining. Yet, to ingest a tiny portion of glucomannan you would just have to eat a huge quantity of shirataki rice.

Wash it thoroughly with water to cook shirataki rice, simmer it for one minute, then steam the rice on moderate heat in a skillet until hot. Until frying, washing the shirataki rice actually reduces the distinctive odor. When you can't locate the nearby shirataki rice, search online for it.

  • Whole-Grain Couscous

Couscous is a form of pasta utilized extensively in Mediterranean and Mideast dining. This is composed of very little wheat pearls. Whole-wheat couscous is a better choice than standard types since fiber and protein are richer. Couscous pearls are far tinier than rice grains, and they give a special flavor to the foods they eat.

Merge one portion of couscous and one part of water to create the couscous, then carry the combination to a simmer. Detach it from the flame and enable the couscous to rest for five minutes wrapped. Until eating, hype it out with a pick. When your nearby store doesn't sell variations of whole-wheat, you could locate it on the web.

  • Diced Cabbage

Diced cabbage is indeed a perfect substitute for pasta. Cabbage is small in calories and sugars, with a moderate flavor, complimenting other cooking types. It is an outstanding supply of vitamins C and K.

Vitamin K helps to control blood flow and blood coagulation. This also has a significant role in the safety of bones. Cut a cabbage thinly by hand while using a grain blender. Then prepare this over a moderate flame with a tiny amount of butter, until it is soft.

  • Whole-wheat Orzo

Orzo is a form of pasta in the shape, scale, and consistency that is comparable to rice. Whole-wheat orzo contains additional protein and fiber than traditional orzo, making it a safer option. Nevertheless, it is very high in calories, offering around fifty percent more calories than a comparable white rice meal. And make sure to select a serving size that's ideal for your fitness objectives.

Whole-wheat orzo is a perfect source of nutrients that will greatly enhance metabolism by thickening up and loosening the feces, as well as functioning as a source of fuel for the good intestinal bacteria. Simmer the pasta in the water on a moderate flame to cook orzo until everything hits the softness you need and rinse it prior to serving.

  • Freekeh

Freekeh is pure food. This originates from kernels of wheat that are picked when still fresh. It is high in protein and carbohydrates, supplying around ten and five grams of these essential nutrients, accordingly, within a quarter cup of a dried portion.

Furthermore, around ten percent of the daily value for iron carries the same amount required to produce safe red blood cells. Freekeh is prepared by getting it to a simmer with two portions of water, then rising to moderate flame and enabling the kernel to boil until it is soft.

  • Farro

Farro happens to be a whole-grain crop food that can be used in a similar way to rice, but it is nuttier in taste and has a chewy feel. This is comparable to barley, but it does have bigger kernels. Farro provides a large dosage of protein, which is another outstanding plant-based supplier of this essential nutrient, alongside quinoa.

Couple farro with pulses, lentils, or bean sprouts to guarantee you get the necessary nucleotides. Take one portion of dried farro and three portions of water to a low simmer to clean it, then simmer until the farro is soft.

  • Bulgur Wheat

Bulgur wheat is a further whole-grain rice alternative. Couscous is close in size and morphology, except although couscous is pasta produced from wheat flour, bulgur wheat is thin, broken bits of whole-grain seeds.

To the people looking to slash calories but want the usual feel and taste of a kernel, this is a perfect rice substitute. Bulgur wheat is prepared by heating one-portion of bulgur wheat and two-potions of water, then decreasing the heat to mild, and enabling the bulgur to simmer until it's soft.

  • Final Word

There are several substitutes to rice that may enable you to achieve your fitness objectives, or just bring diversity to your diet. Quinoa is a healthy, high-protein, gluten-free alternative. Veggies are fewer in calorie and low-carbohydrate substitutes filled with antioxidants, including cauliflower rice, broccoli rice, and diced cabbage.

Besides, other whole-grain alternatives will bring a crunchy, earthy flavor and a chewy consistency to your meals. Every time you decide to set rice away and turn towards something else, consider any of the above described healthy and varied substitutes.






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