How to use it: mbg class instructor and celebrity nutritionist Kelly LeVeque likes to make cauliflower rice bowls using protein and veggies over riced cauliflower. How to use it: Smith recommends adding quinoa to soups to make them more hearty or to replace rice in stuffed peppers. How to use it: Kelp noodles can be used in fish soup or pad thai. How to use it: Similar to kelp noodles, shirataki rice works well in Asian noodle or rice dishes. Think pad thai, fried rice, cold noodle salads, and stir fries. How to use it: You can use amaranth with other grains in a breakfast bowl or in a salad for added protein and fiber. How to use it: Couscous works well as a colorful salad, as a Moroccan-inspired dinner dish, or served underneath a braised eggplant or meat dish. How to use it: Teff can replace rice in rice pilafs, stews, or on its own as a side. It can also be used as a gluten-free flour when making injera, a traditional Ethiopian flatbread. Executive chef and author Abra Berens likes to eat her homemade injera with curried lentils, red cabbage slaw, and coconut braised carrots. How to use it: Add it to fall soups or spring grain bowls—it’s great for any season. How to use it: Use it in place of rice for a simpler risotto, or serve it as a pasta under any of these homemade sauces. How to use it: Add it to a grain bowl, salad, or soup to make a more substantial, filling meal. How to use it: Add it to an ancient grain medley, a salmon salad, or a fig and honey porridge.
