Shirataki (Japanese for “white waterfall”) is made from the root of the Asian konnyaku or konjac plant, which consists primarily of a dietary fiber called glucomannan. Food products made from the unique root have been consumed in Japan and China for thousands of years. "New Skinny Rice Shirataki can replace all or part of regular rice to cut down on calories and carbohydrates,”
Mehmet Oz, M.D. of Dr. Oz and The Oprah Winfrey Show fame, recently recommended glucomannan and shirataki as one of the “Best Appetite Suppressants”
Research suggests glucomannan and shirataki noodles/rice also may help those with Type II Diabetes. Consuming dietary fiber in shirataki slows the digestive process; this leads to slower absorption of sugar and slower release of glucose, reducing sugar spikes and helping to normalize blood glucose after a meal.(2)
Under the brand name Skinny Noodles, Genki USA, Inc. offers four all natural shirataki items made from konnyaku root: Spaghetti, Angel Hair, Spinach Fettuccine, and Rice. All of the items contain 0-15 calories, 0g fat, 3 or more grams dietary fiber, and less than 3g carbohydrates per serving. In addition, all items are gluten-free.
With a mild flavor, precooked Skinny Rice Shirataki and Skinny Noodles are quick, healthy alternatives to regular rice, pasta, potatoes, and bread. To prepare the items, rinse in warm water and drain; pan fry or parboil for 2-3 minutes if desired, then top with your favorite sauce. To cut calories and carbohydrates in half, substitute half Skinny Rice or Skinny Noodles for half of the regular rice or pasta.
New Skinny Rice Shirataki and Skinny Noodles Shirataki are available exclusively online at the Genki USA website, getskinnynoodles.com, and Amazon.com.
Chicken & Skinny Rice Soup
8 C low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 C water
2 8 oz. packages Skinny Rice Shirataki
1 small chicken breast, cut into 1/2-inch cubes (or turkey breast)
1 cup kale*, thick stems removed and leaves chopped
*Substitute baby spinach leaves if desired
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7-1/2 cups broth, water, Skinny Rice, and chicken. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through. Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes. Makes 8 servings.
Per Serving (made with chicken breast and Skinny Rice): 98 calories, 4g fat, 14mg cholesterol, 9g carbohydrates, 1g fiber, 10g protein
Skinny Burrito Cups
2 8 oz. packages Skinny Rice Shirataki
1 15 oz. can black beans, drained and rinsed
½ C shredded cheese (if desired)
1 C chunky salsa of choice
1 avocado, diced
Cilantro to garnish
Rinse Skinny Rice Shirataki, drain well and set aside. In a medium skillet, pan fry Skinny Rice for 2-3 minutes. Assemble burrito cups by layering black beans, Skinny Rice, cheese (if desired), salsa, and avocado. Top with fresh cilantro. Omit cheese to make dairy-free. Makes 4 servings.
Per Serving (cheese included): 250 calories, 11g fat, 17mg cholesterol, 30g carbohydrates, 12g fiber, 12g protein
Skinny Fried Rice
1 8 oz. package Skinny Rice Shirataki
1/4 C frozen peas
1 Tbsp. olive oil
1/2 C chopped green onions
1/2 C finely chopped carrots
1 egg, beaten
Salt and pepper to taste
Rinse Skinny Rice Shirataki, drain well and set aside. Thaw frozen peas in microwave for 30 seconds and set aside. In a medium skillet heat olive oil and add green onions and carrots; stir fry 3 - 5 minutes. Slowly add beaten egg and "scramble" with the veggies until done. Add Skinny Rice and peas; add salt and pepper to taste and stir fry 2-3 minutes. Serve hot. Makes 2 large servings.
Per Serving: 131 calories, 9g fat, 93mg cholesterol, 73mg sodium, 10g carbohydrates, 4g fiber, 5g protein