Tag: grains

Porridge: A Just-Right Meal To Fight Winter’s Chill

Porridge: A Just-Right Meal To Fight Winter’s Chill

| February 13, 2013 | 0 Comments

It isn’t just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.

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Alternative Grains: Millet and Quinoa Recipes

Alternative Grains: Millet and Quinoa Recipes

| January 25, 2011 | 4 Comments

Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad.

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Quinoa: It’s An Ancient Grain

Quinoa: It’s An Ancient Grain

| June 11, 2010 | 4 Comments

He sat next to her on a long bench. He complimented her outfit, saying something to the tune of “I really like your skirt. It’s so… Third World.” When this failed to win her over, he stepped things up by making a comment about the food on her plate:

“Ahhh, keen-waaaah,” he said with deliberate flair. “That’s an ancient grain, you know.”

Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he really that interested in my diet?

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Wheat Berry Sunshine Salad

Wheat Berry Sunshine Salad

| May 12, 2010 | 2 Comments

Healthy, tasty wheat berry salad with summer squash, asparagus, corn, and butternut squash, in a miso vinaigrette.

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Wheat Berries

Wheat Berries

If you’ve never heard of wheat berries, you’re not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what King Arthur and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.

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Against the Grain

Against the Grain

| May 29, 2007 | 1 Comment

I’m a bit of a skeptic when it comes to whole grains. You know the ones I mean: Amaranth. Millet. Quinoa. Teff. They sound faintly exotic, like semiprecious jewels or new colors from the Pottery Barn paint collection. But they also have a hippie-dippy air about them, and I like my food full of flavor […]

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