"Whole Grains" news and stories

• When rare isn't rare enough, you gotta go raw.
• Marion Nestle points out that not all grains are created equal.
• Who won the toaster pastry contest? (Hint: This is no "pop" quiz.)
• Carrot juice isn't just for drinking.
• Disco makes a comeback in Oakland. Disco Volante, that is.

Add a whole grain like kamut to your summer salad, and you've got a fiber-rich meal. Chewy and slightly sweet, kamut brings some heft to this combination of the season's best cherry tomatoes, corn, basil and peppers. Shave some Parmigiano-Reggiano over the top for a touch of dairy, and a salty accent. (Get the recipe here.) Not a fan of kamut? Blogger ComeUndone suggests substituting farro, wheat berries or barley.

If you want to add more whole grains to your diet, but don't know where to start, click here. We've got the info and recipes for you.

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Avoiding being left in the dust of the new health wave, as propelled by Mrs. Obama's meeting with major food markets in May, Kraft announced Monday that it will be pumping up its whole grain content in more than 100 of its products over the next three years.

This move comes after four years of development, the company says, in an effort to increase the use of whole grain without sacrificing the taste consumers have come to know. Despite industry skepticism, Kraft and other major food companies, including ConAgra and Del Monte, recently claimed they've made reductions in sodium; others, in sugar. Last June, Kellogg claimed it would increase fiber by the end of 2010 and last week introduced a line of FiberPlus cereals.

The term "whole grain" signifies an unadulterated product of wheat, something that became less common as major food companies realized that stripping the grain's kernel of its bran, endosperm and germ (all of its nutritional fiber, iron and vitamin content) would produce a finer texture and increase shelf life.

Put some spring into your whole grains, and kick off the season with a healthy one-dish meal. This salad from blogger delamentals is nutty and crunchy with wheat berries (the entire wheat kernel). Then add some new garlic, which has a milder flavor than you'll find in the mature bulb. Blanch and peel some gorgeous green fava beans to add fresh flavor and texture, and toss in some crumbled feta cheese for a bit of creamy saltiness. As a food critic pal of mine used to say, "It has everything you need, and nothing you don't." Well, maybe a cold glass of Prosecco to go with it, and a toast to all the vets on this Memorial Day. Cheers!

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Quinoa is the superstar of the whole-grains gang: It's fiber rich and loaded with minerals, potassium and niacin. And it makes a complete protein with its nine essential amino acids, making it handy for vegetarians who need creative protein solutions. Oh, and it's gluten free. It's a good grain to get to know, and its nutty flavor will have you calling for a second date.

Blogger manifestvegan cooked up a quinoa and basmati pilaf with almonds for texture and creaminess, and curry and turmeric for added flavor, and, with a college student's limited kitchen facilities in mind, her recipe relies on a microwave. (You can easily convert it to a stovetop method.) Don't jump to the conclusion that quinoa is way too earnest, though. It has a sassy side. Try it in a Peruvian potato stew, or even a meatloaf. These recipes, and a slew of others that may make you rethink whole grains, are in "The Whole Truth About Whole Grains," that yours truly wrote for Kitchen Daily.

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