Whole grains can be added to both your cooking and baking for delightfully delicious foods. This two part series of helpful hints starts with cooking with whole grains. We’ll tackle baking next.
Tips for Using Whole Grains:
• Eat barley, quinoa, brown rice, kasha or another whole grain as a side dish instead of white rice or potatoes. All you have to do is cook them according to the directions for a more wholesome side kick to your meal.
• Use grains such as quinoa or barley in entrees like risotto, pilaf and stuffed peppers. Bob’s Red Mill has many such recipes available on the Recipes portion of our website.
• Add whole grains to soups, stews and salads. You can follow a recipe or simply add ½ cup of cooked whole grains to your favorite dishes. Depending on the recipe, more could be added.
• Soak whole grains in the morning to cut down on cooking time for dinner preparation. Simply place the grains in a pot, cover with water called for in the instructions and let soak 4-8 hours. When ready to cook, prepare as usual, except the cooking time will be less and vary depending on the grain.
Whole Grain Recipes: