It's easy to get into a brown rice and whole grain pasta rut. Here are some grains that are yummy and easy to make. I like to cook a ton of extra and dress it up differently each time I use it. I made a barley pilaf a while ago and today I think I'm going to add it to a soup. I can't wait!
1. Cous Cous: little, delicious and cooks in a flash. Comes in Whole Wheat and Regular varieties. Try it in my Cous Cous Salad recipe, as a hot side dish with butter and herbs, spices, or sauce.
2. Polenta: Made from corn meal, this is a versatile dish that can be eaten in a bowl, or sliced and pan-fried or baked. I cook it on the stove and then let set in a 9x9 baking dish, cut into squares and pan fry until crispy. Great with marinara sauce, veggies and parmesan cheese, or black beans, sauteed carrots, onions and bell peppers, geen chiles and jack cheese.
3. Barley: A wonderful addition to soups, or cooked like rice pilaf. Use vegetable stock instead of water for a rich flavor to go with its nutty texture.
4. Bulgur: Another great rice alternative that's light and fluffy.
5. Oats: Not just for oatmeal anymore, honey. Use in your bean and veggie burgers, griddlecakes and granola.
Of course, there are many other exciting grains available, but these are readily available in most supermarkets and more than affordable. Certainly different and more exciting than brown rice, these five grains should keep you busy for a while.
No comments:
Post a Comment