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.
Today: Four reasons you should be cooking more rice, and five ways to make it happen, without getting bored.
Shop the Story
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.
But here's why you should be eating more of it:
- 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.