Rice & Grains
A compact shelf that covers a lot of dinners. On one side, true whole grains: organic royal white quinoa from GoGo Quinoa, hulled millet from Bob's Red Mill and Eden Foods, and organic whole buckwheat. On the other, rice alternatives for low-carb cooking — konjac rice, better known as shirataki, and Palmini's hearts-of-palm rice, including a seasoned Spanish-rice version that's ready for the skillet.
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The whole grains are single-ingredient staples that reward keeping on hand. Quinoa cooks in about fifteen minutes and works cold in salads as well as hot under a stir-fry; millet turns creamy for porridge or fluffy for pilafs; buckwheat brings a nutty depth to bowls and sides. Most bags here are organic, and because there's only one ingredient, the label reading takes about two seconds.
Konjac and hearts-of-palm rice play a different role: shaped like rice but made from vegetables, they're very low in calories and carbohydrates and come ready to rinse, heat and serve — no simmering required. They carry sauces and seasonings well, which makes them a practical base for curries, burrito bowls and fried-rice nights. If you've been curious about shirataki rice, this is the shelf to start on.