I participated in a campaign on behalf of Mom Central Consulting for Triscuit. I received products to facilitate my review and a promotional item as a thank you for participating.
Lil’ Foodie and I, well, we are sort of Triscuit addicts. Bring a box into our house, and she and I will pounce on it like a pack of timber wolves, with the wolf pup scurrying off with it at the first opportunity. While the wheat version of Triscuits (in Fire Roasted Tomato or Rosemary and Olive Oil) is and probably always will be our primary love, we have now made room in our hearts for Brown Rice Triscuits.
Now Triscuits have been around for a mighty long time. Heck, they saw being “baked by electricity” as a big selling point in these old ads I found. Although they have added various sizes, shapes and flavors throughout the years, this is the first time I know of that they dared to make any changes to the essential grain component.
Now don’t get any ideas that the folks at Triscuit tossed the wheat out the door, not at all. They have just enhanced these crackers with whole grain brown rice (they most likely have less gluten, but are not a gluten-free food). Brown Rice Triscuits contain no high fructose corn syrup, hydrogenated oil, cholesterol or artificial flavors. They are instead flavored with real food ingredients and seasonings.
They come in these unique flavors:
- Brown Rice Triscuit seasoned with Tomato & Sweet Basil
- Brown Rice Triscuit seasoned with Sea Salt & Black Pepper
- Brown Rice Triscuit baked with Red Bean seasoned with Roasted Red Pepper
- Brown Rice Triscuit baked with Red Bean seasoned with Savory Red Bean
- Brown Rice Triscuit baked with Sweet Potato seasoned with Roasted Sweet Onion
Why Brown Rice Triscuits?
Brown Rice Triscuits don’t actually “replace” their regular wheat only Triscuits for me. They are better suited for teaming up with certain foods though. Think of Brown Rice Triscuits as sort of a cross between a traditional Triscuit and those little Japanese Rice Crackers that often come in mixes (sometimes with wasabi peas). The rice has a more crispy and dense texture, but less inherent flavor. Brown Rice Triscuits are harder and less absorbent that their all wheat counterparts. They can handle sitting out on a buffet better, and go better with seafood and Asian ingredients, but I would say the old school version is better for most cheese & cracker plates or to eat with hummus or chicken salad (two of my fave ways of eating them).
Above, I teamed Roasted Sweet Onion Sweet Potato Brown Rice Triscuits with Sharp Cheddar, Avocado and a good dollop of Vietnamese Chili Garlic Sauce. These were mighty tasty, but I will go with my original plan next time and place some crab or shrimp under the avocado instead of the cheddar.
If you want some more suggestions as to what to top your Brown Rice Triscuits off with, check out the combos Chef Rocco DiSpirito came up with here -> http://www.pinterest.com/TRISCUIT/recipes/
As a Pinterest junkie, it is hard for me to fathom, but if it isn’t your thing, you can always follow the brand on these other channels for ideas and current promotions.
@TheRealTriscuit on Twitter
SnackingGood on YouTube