We discovered amaranth has a lot in common with quinoa–until you cook it. Here’s how to make the most of this grain’s comfort-food quality. Continue reading Get a New Grain: Amaranth
Next up in our Get a New Grain Series … millet. Quick-cooking, packed with nutrition and super-versatile, this grain is one to try. Continue reading Get a New Grain: Millet
Ready to add a new grain to your menu? Try fast-cooking, versatile bulgur! Continue reading Get a New Grain: Bulgur
You’ve probably heard about quinoa at some point by now—in a magazine, by a chef on a show. But is it really up to the hype? In a word: Yes. Continue reading Get a New Grain: What is Quinoa?
With all the different types of oats out there it can get confusing. Is one superior to the other? Is one healthier than another? Here’s the simple scoop . . . Continue reading Get a New Grain: Oats
Wheat berries are actually whole wheat kernels. When cooked, they have a buttery sheen to them and are the size of plumped-up rice; in fact, subbing them for rice as a side dish is a great way to get to know them. Wheat berries’ sturdy texture and complex, wheaty flavor also make for wonderful salads and stir-fries. Continue reading Get a New Grain: Wheat Berries
Farro is an ancient strain of emmer wheat (think of it as a wheat varietal, like a chardonnay or pinot noir is to wine) that was originally domesticated in the Near East millennia ago, but has recently become popular on American menus. Enjoy it as a tomato farrotto in these summery eggplant stacks. Continue reading Get a New Grain: Farro
How to Cook Real Food in Real Time You know you don’t want to eat processed food. I know you don’t want to eat processed food. And we both know that the rubber meets the road at about 5:00 every Continue reading How to Cook Real Food in Real Time
[metaslider id=8562] To say we love whole grains at is an understatement! Lia has touted their benefits–for your health, for your taste buds–for years and she has made converts of the whole staff. In fact, winning us over to whole Continue reading Get Your Whole Grains On!
Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you’ve got a nice, hearty, nourishing meal. Continue reading Fregola Salad with White Beans and Arugula