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Easy Ways to Cook Whole Grains

Over 20 Ways to Enjoy Whole Grain Goodness

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  • Whole grains are very important in a healthy meal plan. Cooking them is a downside, but worth the fiber and other good things they provide.
  • I like having my whole grain ground. Then I can add then to my smoothies. They add fiber and thicken the smoothie so it makes a meal.
  • Some types rice need soaking. I love the bulk food section of Whole Foods for a few of the tens of thousands of types of rice there are.
  • For safety, when cooking grains or legumes (or anything else that might foam up and clog the valve) put the grain and cooking water in a stainless steel bowl, put 2 cups of water in the pressure cooker and then put the bowl in. Works great. I fix my pinto beans this way and the flavor is great.
  • My Darlin' and I cook extra grain when we cook (quinoa, oat groats, rice, etc) and keep it as a leftover for a quick second or third meal.

    The leftover grains can be mixed with a can of rinsed beans of your choice, some fine chopped onion (and garlic if you like), some diced tomato, frozen peas, radish slices (if you like em). Make a quick dressing with some vinegar (I like unseasoned rice vinegar or apple cider or red wine vinegar), some oil, pepper, salt, either honey or jam (fig is really good), and maybe some mustard. Mix it all together and have a grain salad. Add a bit of greenery (cilantro or parsley if you've got it) and maybe some black olives.

    I've also made stuffed peppers with the leftover grains. Mix some of the grains with a can of black or pinto beans (drained), add some salsa (great if you've got some salsa you don't like), some diced onion & garlic, some frozen corn, add a little lime or lemon juice if it's not punchy enough. Stuff this into halved peppers (green, red or yellow). Press it in really well. Top with some cheese if you like (I like pepper jack). Bake for 40-50 minutes at 375F until the pepper is cooked nicely. The cheese may be a bit toasty. Eat.
  • I love all this information, and the crockpot is one of my favorites for cooking1
  • LCERTUCHE
    I like to cook brown rice overnight in the crockpot. My kids like to have it in the mornings with cinnamon sugar before school. The leftover is froze or used for fried rice or curry.
  • WETPTARMIGAN
    I cook a large quantity of my own mix of grains (barley, spelt, kamut,oat groats, wild rice...) once a week and keep it in the fridge, taking out a serving when I want it and microwaving it. It's my favorite breakfast!
  • I have to check on some of these grains for their potassium content. My husband is on a low potassium diet, so a lot of whole grains are out for him. Neither of us like brown rice or whole wheat pasta, but I use barley when making soup. We're not sure if we like quinoa or not, the jury is still out on that one.
  • Living in Hawaii, I grew up eating medium grain white rice with EVERYTHING! I am comfortable with brown rice, now, but I have started using quinoa in its place some of the time. Curry stew, regular stew, and chili are dishes that I love a lot of rice with, and by substituting a cup of cooked quinoa for a cup of brown rice saves me about 50 calories, but gives me the grain texture I grew up with.
  • KELLYFIT123
    As I type I have millet cooking in a slow cooker. I'm planning to try it as a breakfast cereal all week. I got the idea from a slow-cooker cookbook! I like millet as a main course grain (to replace rice or put in soup), so millet as breakfast will be a new experience.
  • I use couscous also. I put barley in a lot os soups and use oatmeal in meatloaf.
  • Unfortunately, there are now concerns about arsenic levels in food, especially rice products. This alert if from an article in Consumer Reports magazine: November 2012. "Arsenic in your food. Our findings show a real need for federal standards for this toxin".
    You can find the article online at: http://www.consumerreports.org/cro/magazin
    e/2012/11/arsenic-in-your-food/index.htm.
    In short, eat less rice products and/or soak rice and discard water before preparing. But I recommend the article!
  • I grind my own wheat for bread, pancakes and whatever else. It is great. I can also make "wheat meat". I have only tried one time, not sure my family will eat it yet, but with beef prices rising, it will be an option for us. I love that I can make my own cream of wheat. Thanks. -Ma
  • Thank you for printing this article again for us new sparkers! The information was very valuable to me.

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