11 ways with whole grains
Bring hearty flavor and texture to salads, pastas, soups, and more, along with a boost to your health
Light, fluffy, and very nutritious, quinoa—one of the "ancient grains" that have sustained the people of the Andes for centuries—thrives in Colorado, too. It's super easy to cook (easier than rice) and makes wonderful salad.
Need a little excitement in your life (or at least your cooking)? Try this jet-black rice, filled with sweet hunks of roasted squash, toasted pecans, and juicy, bright-red pomegranate seeds. It's drama in a bowl, and it's utterly delicious.
Buckwheat, a hugely popular grain in Eastern Europe, makes a fantastic wintertime salad. Its sweet earthiness links right into the roasted shallots, and the sweet-tangy apples and slightly bitter radicchio give layers of flavor and texture to the dish.
This simple but knockout salad came to us from Feel Good Foods Catering in Santa Cruz, CA. Farro, an ancient strain of wheat, has a very pleasing tender-chewy texture and deep, nutty flavor; you can find it at well-stocked grocery stores, or order online from bluebirdgrainfarms.com
Technically a seed (so no gluten), quinoa is touted as a superfood for its high fiber and protein. The runny yolk of a poached egg creates a little sauce on top.
Have you ever made grape leaves stuffed with rice, nuts, and seasonings, Middle Eastern style? They're wonderful, but they are time-consuming to make. This recipe is a terrific fast take on those flavors—and has the health benefits of whole-grain farro, too.
Recipe: Farro Dolmas Salad
No longer the grainy, crumbly stuff of years past, whole-grain pastas have a toothsome texture and pleasantly nutty flavor, and they're sold in most supermarkets. Penne is one of our favorites; its little ridges have a way of trapping the light lemon and olive oil dressing and crumbles of cheese.
Brown rice is rice that hasn't been messed with. Any type of white rice―long-grain, short-grain, basmati―begins as brown rice, which means its outer layer of bran has not yet been removed. This pilaf, made with long-grain brown rice, three kinds of nuts, and Indian spices, is a healthy recipe you'll return to often.
Recipe: Nutted Brown Rice Pilaf
No reason you have to eat mediocre food while you're camping. Take these pancakes, for instance: they have whole-wheat flour, wheat germ, and wheat bran, they're tender and fragrant, and you can pack the dry mix and just add eggs and oil at the site. Of course, they're great at home, too.
Recipe: Hearty Whole-Grain Pancakes
If you've never liked rice pudding, give this recipe a try. And if you're already an R.P. fan, it'll make you weak in the knees. Coconut milk and brown sweet rice combine to make a rich, silky dessert that isn't cloying; tangy-sweet dried apricots on top give it a brightness and intensity.
Recipe: Coconut Brown Rice Pudding