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Over the years, I've actively tried to expand the number of grains I eat regularly. I grew up eating quite a lot of brown rice, and my mom frequently added barley to soups and stews, but beyond that, I was fairly clueless. I acquired a copy of The New Laurel's Kitchen not long after I moved to Philadelphia and it became my go-to resource for learning about new grains. It opened my eyes to quinoa (not exactly a grain, but it acts like one), millet (both as a cooked and raw grain) and kasha (buckwhat groats) and I continue to explore. If you're also trying to incorporate more whole grains into your diet these days (after all, it is the new food trend) then I have a helpful resource for you. Last week, Carrie Floyd put together a whole grain glossary on Culinate and it has become my new favorite repository of grain information (Laurel's Kitchen is still wonderful, but since I often plan meals while sitting at work, I can't really carry it around with me all the time).
Check it out and let yourself be inspired to check out some new grains. It's a little more challenging that buying the box of Cheerios that now has more whole grains, but it's a whole lot more interesting and tasty.
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6-25-2008 @7:04PM growler said... I was just introduced to quinoa a few weeks ago, when visiting some friends (coincidentally, in Philadelphia). At first glance I thought it was couscous, but they told me it was this weird word I'd never heard, and I pretended I had. Oh, the shame. Anyways, I made it myself for the first time last night, with this exceptionally tasty recipe:
http://tinyurl.com/3q7zmg
Give it a try; it's really good!
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6-25-2008 @7:35PM Cheryl said... Culinate is a great site! Thanks for posting this.
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6-25-2008 @11:13PM thehungryengineer said... As luck would have it, one of my posts this past week discussed using different types of whole grains in more interesting ways. It also included links to a few whole-grain recipes that I've tried that have worked really well for me. There are so many different ways to use whole grains - recipe links include a side dish, a main course, and a baked item. Here's a link to the post: http://www.thehungryengineer.com/cooking/in-praise-of-whole-grains/
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