Whole Grains

 

EXPLORING A VARIETY OF NUTRITIONAL WHOLE GRAINS AND COOKING TECHNIQUES

 

Health Benefits of Whole Grains:

Whole grains are a stable in my kitchen not only are they tasty but they have a whole host of health benefits. Current scientiļ¬c evidence indicates that whole grains play an important role in lowering the risk of chronic diseases, such as coronary heart disease, diabetes, and cancer, and also contribute to body weight management. Whole grains are packed with  vitamins, including protein, fiber, B vitamins, antioxidants, and trace minerals (iron, zinc, copper, and magnesium). 

Cooking Whole Grains:

Cooking grains varies from grain to grain. Some are preferable to be pre-soaked such as Kamut and Farro while others can be cooked very quick like Quinoa and Couscous.  If you are going to go to the trouble of cooking the more time consuming grains then you should cook them in larger batched. Keep them in tupperware in the fridge and that way you can add them to dishes as you need them.

An important thing to remember when cooking with grain is to cook them slowly. Once you’ve added the water and brought them to the boil remember to reduce the heat and cook them on a simmer. Cooking the grains too quickly results in the water being absorbed too fast which means the grains not being cooked enough.  

The quicker cooking grains such as quinoa and couscous are fantastic to have in your cupboard as they are be ready in minutes are a great for times when you are under pressure.

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