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Whole Grains


Wednesday, August 10, 2011

I totally get the health advantages of eating more whole grains, but I pretty much stay with things that I am most familiar with - whole wheat, oats, bulgar, brown rice, corn. I have branched out occasionally and used barley, farro, and quinoa, but not very often. I keep saying I will use these three more, but I haven't.

Interestingly, I came across this article articles.latimes.com/201
1/aug/04/food/la-fo-calcoo
k-20110804
in today's paper, and it has definitely given me some great ideas to act on my good intentions. For one thing, the author says that all grains benefit from toasting them first (even oatmeal), which simply requires a few minutes over medium heat in a dry pan. I do this when cooking with bulgar, but it didn't occur to me to try it with any of the other grains. He also suggested experimenting with water ratios when cooking, stating that the directions on the package are not infallible (for example, making quinoa with a ratio of 1 1/2 rather than 2 cups water with every cup of grain). Who knew???

His article includes several recipes that look worth trying. These, of course, would just be the beginning of possibilities. He strongly encourages you to experiment with combinations of ingredients.

I am now inclined to do just as he suggests and experiment more with quinoa, farrow, and barley. I would also like to wheat berries and oat groates a try.

Ah, the power of reading!!
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Member Comments About This Blog Post:
4EVER21B 8/18/2011 2:00AM

    Great information! Thanks! emoticon

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JULIAOAK 8/12/2011 4:17AM

    thanks for sharing emoticon

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LIFEWALK 8/11/2011 8:34PM

    Thanks for the link! I never thought of toasting... awesome idea!

luved wheat berries (chewy, nubbly, lol ;)

really hadn't heard of farrow, will have to look it up. there are a few I would like to try... aramanth comes to mind...

(& omg, what wonderful ideas for figs!!! thank you for posting!!! :)



Comment edited on: 8/11/2011 8:38:35 PM

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CMPEARL 8/11/2011 9:54AM

    Thank you for the post and link...whole grains are the one area I really lack in my diet right now. Will have to branch out a bit more and get to it!!

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CHALLENGER15 8/11/2011 8:24AM

    Thanks for sharing. I know that I love, love, love my steel cut oats...

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MELLIL 8/10/2011 11:21PM

    I never thought of toasting the grains! I am VERY open to experimenting with them though! I made Beans & NOT Rice for dinner last night -- substituting steel cut oats for the rice --- and Hubby and I both LOVED it! I put my recipe up on SP! I'm going to read this article you've linked! Thanks! emoticon

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AFRESHSTART2 8/10/2011 6:48PM

    Thanks for sharing this article. I have tried bulgar and have been planning for awhile now to try quinoa but haven't. Will get some this weekend and try it. As for faro I don't remember ever seeing it in the stores around herer.

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ITSTHENEWLAUREN 8/10/2011 4:30PM

  I love quinoa! I will have to keep an eye out for a couple of the others you mentioned. I have tried bulgar but I haven't been wowed yet. Thanks for the link!

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RUTHXG 8/10/2011 4:06PM

    Yum, me too!

I found by experimenting that I get the best rice by diminishing the water called for on the package. That would definitely be the case for quinoa too.

My standard breakfast is homemade muesli, which I make by toasting old-fashioned oats in the oven with cinnamon & various nuts & seeds, then adding raisins after it has cooled. But it hadn't occurred to me to toast oats or other grains before cooking! Great idea.

Here's a Chef Meg recipe along the lines of this article--I had already saved it to try. Having skimmed the article, I would be inclined to lessen the olive oil a bit:

http://recipes.sparkpeo
ple.com/recipe-detail.asp?recip
e=652099

I have never even seen farro, but I'm sure some of my grocery haunts must carry it. Will keep my eyes open now!

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HELLAS2 8/10/2011 3:30PM

    emoticon Thanks for sharing I am going to try some of these ideas as well.

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