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
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!!