Quinoa (pronounced KEEN-wah) has become famous in the last decade as a superfood, because of its high levels of protein and dense nutrition. One cup of cooked quinoa contains 8 grams of protein, more than any other grain. Technically its actually not a grain, but a tiny seed from South America, where it has been cultivated for thousands of years. To the Incas, quinoa was a sacred food they called it the “mother of all grains.”
Read More›
Bulgur is one of those whole grains that you’ve probably tried in Middle Eastern dishes like tabbouleh, and you’ve also most likely scanned right over it in the bulk bins of your health food store. It’s a nutty, rustic and delicious grain that somehow hasn’t gotten as much press as quinoa and brown rice, so for many it is still a novelty. Though it may be somewhat more mysterious than other whole grains, don’t let that scare you off. It’s actually one of the easiest hearty grains to prepare – you don’t even need to really cook it! Though you can boil and simmer bulgur like most grains, the easiest way to make it is to simply pour boiling water or broth right over the grains and let them steep for about 20-30 minutes (see recipe below).
Read More›
Brown rice is one of my favorite grains. It’s chewy, nutty, wholesome and delicious. It makes a healthful base for any meal, and preparing it at home is easy. I usually put a pot of brown rice on the stove before I do anything else in the kitchen, and by the time I’m done preparing the rest of the meal, the rice is ready! When I cook grains, I like to make enough for the meal I’m cooking with extra for lunch the next day.
Read More›
