Just because you are looking for a low-gi vegetarian option does not mean that you cannot have tasty meal as these recipes show.
I used to make this back in the UK, where I would buy a 'packet' spice mix especially for the Bombay potatoes. Since arriving in Australia there is nothing similar so I decided to make my own recipe which is much tastier! This can be eaten as a side dish to a curry, served with chicken and greens or on its own with a tasty naan bread - all equally as delicious.
Jazz up brown rice with onion, parsley, basil and ginger. Substituting oil for the butter makes it vegan friendly.
This crispy-topped bake will win over even fussy eaters who claim they don't like vegetables. It's very convenient because it can be prepared in advance and baked just before serving. (Prepare through Step 4. Cover and refrigerate for up to 2 days.) Frozen vegetables can also be used.
Baby beetroot is baked and mixed with orange, onion and rocket. This is a tasty vegetarian side dish.
A creamy risotto is traditionally made with Arborio rice but this one uses pearl barley instead of rice. It takes longer to cook, but you don't have to stand and stir it the entire time. Parsley, lemon zest and broccolini add fresh flavours.