Whole grains. They’re getting more and more press as being at top of the list of foods that do the body good.
But what exactly does that mean? Eating lots of whole grain bread?
That’s what I used to think, until we started doing a bit more research. I realized there’s an entire arsenal of grains out there I never knew existed.
Yes, there’s life beyond pasta and white rice. Actually, after starting on whole grains, those refined grains just don’t satisfy anymore.
Which is a good thing, because apparently since refined grains like white flour and white rice are stripped of their fiber, they don’t give you the nutrients you need, and aren’t so good for the metabolism.
Oh, and whole grains have been linked to lowering the risk of heart disease, diabetes, and other health problems.
But watch out – once you start incorporating them in your diet, you might see some changes – like that mac and cheese might not taste as good as it used to. You also might drop a pound or two.
Ready to give them a try? Here are a just a few of my new favorite grains.
You could simply boil them and serve them as a side, with a bit of olive oil, kosher salt and fresh ground pepper for seasoning (following the cooking instructions in the recipes below). Use them as a base for a salad, or as a substitute for rice in a stir fry. Or, try them in one of the recipes below!
Chewy and nutty, it’s perfect for salads and a good alternative for rice. Boils in about 15 minutes.
Try it in Cajun Bulgur Salad
It’s actually a seed, with a slightly crunchy and fluffy texture. Boils in just 20 minutes.
An ancient wheat-related grain popular in ancient Rome – chewy and delicious, with a texture a bit like barley. Boils in about 20 minutes.