10 Grains You Think You Know But.......
I recently read a great article in the New York Times about grains—“The Whole Story: The Complex World of Whole Grains, Made Simple.” The article talked about the rising popularity of whole grains and the nutritional benefits they can bring to our daily meals. After reading this article and doing a little research, I realized that I didn’t know as much as I thought I did about grains.
I know what quinoa is, for example, and some of the other varieties, but I really don’t know where any of them come from and how they differentiate from one other. And there are more out there than you would have thought!
Here’s a breakdown of some of the grains that have been around forever but are now becoming mainstream and are popping up in your favorite restaurants, magazines, and online recipes. In a future post I will write about how to cook each of these grains specifically. However, they all abide by pretty much the same technique, as described by the Times article: “Cover them in abundant salted water and simmer until tender but still chewy.”
So there you have it. These healthy ingredients are so delicious they will be here today—and grain tomorrow!
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G. Stephen Jones
Thank you Keila.