Dr. Tim Says....
[This article is part of The Dr. Gourmet Diet Plan Coaching Program, an ongoing series on The How and Why of Eating Healthy. Read the whole series to date.]
First and foremost, choosing a fat should be based on what you are going to use it for. I try to use a variety of fats, carefully and where I feel they will do the most to enhance the flavor of my recipes.
As I have mentioned, I use butter in sparing amounts where the flavor will shine through. Rather than use a tablespoon of butter to saute with, I might use a couple of teaspoons of a mono-unsaturated oil that doesn't have as much flavor (like canola oil) combined with a teaspoon of butter. The rich flavor of the butter will come through, but there's much less saturated fat.
Here's a guide to what I keep in my cupboard and fridge so that I have the best choices available: Your New Pantry: Oil and Fat Choices - The Details
I met a person recently who thinks white rice is bad and is pretty humorless about it. It's pretty silly but there you have it. Food is about balance, and sometimes you have white rice, sometimes risotto, sometimes brown rice and sometimes.... You get the idea. Ingredients are not evil or bad.
This is a riff on a similar recipe using risotto that would make white rice haters happy. That's not why I made this, however. I did it because I love quinoa: its nutty flavor adds a lot to this and makes the perfect quick and easy side dish.
This recipe is low in sodium (salt), gluten-free and safe for both those with GERD / Acid Reflux and those on Coumadin (warfarin). Those who are lactose intolerant but can tolerate hard cheeses may be able to enjoy it safely.
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