Rice substitute?

[Lyndzie]

I’ve been eating a lot of rice lately and would like to try something different. I’m not a fan of quinoa (both flavor and price). My usual applications are rice with stir fry, and beans and rice tacos. Any ideas?

[moonlight]

I like to eat bulgur with dishes that I would typically use rice. It cooks a lot quicker, too.

[Ejeff]

Farrow is very nice. It is more expensive than rice though.

[Plumerias]

With the weather warming, bulgur is really nice because it only requires some boiling water and time to sit. Ditto couscous. I know somewhere here there are summer barley salad recipes. And I too like farro, especially when I have some good quality balsamic vinegar and killer tomatoes. I have experimented with cooking farro in the Instant Pot, but not barley yet.

The bulgur and couscous are most cost effective at Middle Eastern groceries. Barley, I usually buy the store brand. And farro, well Walmart even carries that.

What bugs you about quinoa, with respect to the taste I mean? WM carries that as well, no need to pay Whole Foods' prices.

[Vanilla Orchid]

Try barley. Similar texture, nice flavor. Cooks about the same way.

[kirkj]

I eat rye and wheat berries and they are easier to prepare than rice. I put the dry berries in a pan with water, bring it to a boil and then remove the pan from the heat and cover. I do this and then drain them a few hours later, but they could sit all day, over night or whatever is convenient. For me it's much easier than using a rice cooker, insta pot etc,

[Pumpkin Pete]

Buckwheat groats. They take about the same time to cook as white rice - 12 to 15 minutes.
They can easily be substituted in rice dishes.

[moonlight]

Buckwheat groats are so very tasty!!

[littleblackdress]

Corn; whole grain pasta; riced cauliflower; "confetti" hard veggies like broccoli, turnips, etc.; a weird heirloom bean you haven't tried before; a different color or type of rice [black, red, Basmati, jasmine, Thai black sticky]; wild rice, which I guess technically is not rice.
I'm not a quinoa fan, either. I think it's like eating air. LOL. Plus it's geopolitically a nightmare.

[victw]

NY Times has a great article on risottos where they mix the grains - half Arborio rice and half ______________. Wild Rice, Barley, Farro.

Maybe mixing the grains together might give you some variety.

Vic