Anyway, I have been reluctant to go whole wheat in other areas: pasta, rice, tortillas. And I'm still sticking with my regular pasta... it's just sooo much cheaper (I bought 10 boxes last week for 50 cents each!). When my mom eats dinner with us, I use a low carb pasta -Dreamfields brand- because she is diabetic. The Dreamfields really does taste just like regular pasta... but costs about 3 times as much. In the past, however, whole grain rice and tortillas just didn't taste very good to me (or my family).
Recently, I purchased 100% whole grain brown rice (Uncle Ben's is the brand I like) and 100% whole wheat tortillas and have actually liked them so much, I'm officially making the switch! What I have discovered is that whole wheat varieties need a little something extra. So here are two ideas that work for us, and I thought may be useful to others who want the health benefit of whole wheat but don't like the flavor.
Brown Rice Pilaf
I LOVE this. So yummy. I make big batches because it makes a great lunch the next day. Add some chunks of chicken and you've got yourself a healthy, easy, one pot supper!
Are we all okay with "non-recipe" recipes? I have no exact measurements for you. BUT I did do sequence photos! Look at me, gettin' all fancy! Okay I actually just have 2 sequence pictures and one very bad finished product picture. I sorta forget to get my picture until we had eaten half of it already!
Anyway, I saute some veggies: onion, carrot, red and green pepper, minced garlic... but you do your favorites (mushrooms and broccoli would be great to me but not to Seth) in a couple tablespoons of olive oil. You can make your rice as heavy or light on the veggies as you prefer. I say the more the merrier!
The difference between cooking brown rice verses white rice is longer cook time. So this needs to be brought to a boil, then reduced to a simmer for 30 minutes, covered.
We love this. It's filling and healthy and cheap. Can't beat that! So give brown rice a try; just season it a whole lot!
Lightly brush them with olive oil (or whatever oil you want) and push them into a muffin tin. On Christmas, I made mini tacos for an appetizer using a mini muffin tin and bigger tortillas cut into fourths, then slit. For the regular muffin tin, these tortillas were fajita or taco size.
Bake at 350 for 10 minutes or until golden brown. These were filled with taco seasoned chicken but you can use your favorite taco fillings.
Of course I had to go and corrupt the nice healthy whole wheat tortillas with a big glob of sour cream. I wouldn't want to be accused of being a health nut. ☺