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Look up cauliflower rice. Spaghetti squash is in season. There's also shredded tofu.
Rice comes in other forms. With rice starch you can make scallion pancakes. Rice noodles come in various sizes, from thin vermicelli to wide flakes. I use those for Pad See Ew.
There are also tapioca and buckwheat noodles. Buckwheat noodles are awesome in a cold summer soup (look up Naengmyeon). There's also green bean and mung noodles; you may have seen them in translucent "glass" form.
Consider other grains. Barley, millet, farro, buckwheat. Buckwheat flour is a classic ingredient for savory crepes so you can make crepes or burritos of a sort.
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