For those of you looking to start 2014 in the healthiest way possible, here’s another installment of “Making Your Meals Healthier”. Last time I talk about my love of greens, especially kale, and today we’re talking grains.
I think it’s safe to say when the word “grain” is used, most people think of cattle feed. Well, at least I did. I guess that shows how ignorant I was about grains in the past. Now, I’m going to Grain School. No more Grain Brain for me, no sir.
Here’s what I’ve learned: You can use grains in just about anything. Soups, salads, desserts; as a nice crunchy element to any of your favorite dishes. Braised meats, chicken dishes, fish dishes, risotto, stuffed vegetables, you name it.
Replace pasta and noodles in soup with millet (GF), sorghum (GF), farro, or barley. You can also add them to salads (such as the salads I mentioned in my last blog).
Some of my favorite grains are wheat berries, amaranth, freekeh, spelt, black rice, wild rice and rye berries. The list goes on, as well as their many uses. Since I’m a grain beginner, check out www.almanac.com Guide to Grains for different cooking instructions, tips and recipes. As I become more versed in grains, I’ll post some healthy and tasty grain recipes of my own.
Until then, Happy Healthier eating.
Do you ever cook with grains? If so, which ones are your family’s favorites?
Photo Credit: Jeffrey Freeman