I really adore my rice and beans because it’s something that I can eat day-in, day-out, cheaply, without getting sick of it.
Unfortunately, rice — even the somewhat lower glycemic index brown rice — is really high in carbohydrates.
My wife has gone really low-carb (as in around 40 grams per day) and she’s lost about 20 pounds over the past few months without even needing to count calories. It’s really quite amazing.
So my wife did an experiment tonight. She made some shrimp curry, but instead of putting the curry over rice, she put it over grated fried cauliflower — also known as cauliflower rice. Instead of nearly 40 grams of carbs (net) per cup, the cauliflower rice only about 2.5 grams net carbs per cup.
She first grated the white part of a head of cauliflower into rice-sized chunks, and then fried it up with some oil and a little bit of seasoning. One trick that she found was to not use extra water, because it makes the cauliflower rice mushy. The water in the cauliflower is enough.
I was pleasantly surprised how good it tasted. I hardly would have known the difference between the cauliflower rice and a small grain.