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Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget -- without sacrificing flavor or variety.
Sometime in the last decade, rice began to lose its allure. I blame those now-ubiquitous ancient grains -- quinoa, bulgur, amaranth, and the like -- for sweeping in and charming us all with their exotic, borderline unpronounceable names and promises of antioxidants, fiber, and eternal youth. Poor old vanilla rice had nothing on freaky freekeh.
- It's the original cheap grain, typically running around $2 for a bag that will yield several dinners. If you have the space to store it, buy a 10-pound bag and you'll be set for months on end.
- It's naturally gluten-free, for those of you worried about that sort of thing.
- Combined with any sort of bean, it forms a complete protein -- necessary for any of you vegans out there.
Tell us: What are your favorite rice-based dinners?
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