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Asian Curry

whole grains with asian stir-fries, curries, and simmered dishes

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whole grains with asian stir-fries, curries, and simmered dishes

david kaplan | Mar 26, 2011 03:16 PM

Can you recommend an alternative to white rice to have with traditional Chinese stir-fries like kung pao chicken and twice cooked pork; Thai curries; Japanese oyako-don; and other Asian dishes I make at home. My goal is to incorporate higher-fiber, lower glycemic grains without straying too far from the mild taste and textural properties of white rice. The texture test is whether it can be eaten with chopsticks, so nothing too porridgey (like amaranth) or with unclumping distinct grains (like wheat berries).

Brown rice might be the obvious answer, but I cook for someone who doesn't like it. Quinoa comes close, but the individual grains separate and therefore don't clump in a way that nicely carries sauce and can be lifted with chopsticks. Any other suggestions? Thanks very much.

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