Whole grain cous cous and quinoa as rice substitutes! Both are very quick, no fuss, and extremely delicious. It will usually say on the package but here's how you make cous cous. Heat water or stock to boiling, measure (see package) and pour atop cous cous, cover and let steam for 5 minutes. Fluff with a fork, mix with yummy things and you are done!
Quinoa is a little more tricky; some people recommend steaming it in a crazy complicated manner rather than boiling, but I feel boiling works just as well. Just don't put in too much water, about 2 times the amount of quinoa. Bring to a boil, cover and let steam. If there is any water left, strain it!
My favorite way to make quinoa is by sauteing a sweet pepper, a hot pepper, some onions or green onions, garlic and tomatoes (add these last, after softening peppers and onions) add the quinoa, some water and juice from the can of black beans that you will add at the very last minute. Heat to a boil, cover and let cook for 10 minutes, removing the lid for the last 5 minutes. Add the beans and you have yourself some delicious black beans and "rice".
2 c water - 1 c quinoa generally. 12-15 minute boil/steam
Quinoa salads:
Tabbouleh: parsley, green onions, mint, carrot, lemon juice, olive oil,
Curried shrimp and quinoa salad: ginger, green onion?, green chilies, garlic, turmeric, coriander, cumin, curry powder, black pepper, cinnamon,
(maybe coconut milk involved in the dressing) lemon, oil, herbs,
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