Getting Serious About Whole Grains

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Friday, 16 September 2011 17:38

Everywhere, September 2011— It’s officially National Whole Grains Month, so it makes sense to share some new ways to marvel at the ancient grains we have available to us, from companies like Bob’s Red Mill Natural Foods. Thousands of years ago, populations on every continent cultivated staple whole grains, and today, while a number of those grains persist, many food lovers may not know about the delicious and nutritious splendor of these edible antiquities. www.bobsredmill.com If you’ve been reading up as you should lately, you will know there are countless health benefits from whole grains, and it’s recommended that Americans incorporate 3-5 servings of this good stuff in their daily diet.   Here are a few you can look for:   Kamut – Kamut berries are an ancient relative of modern durum wheat, originating in Egypt thousands of years ago. This grain’s inherent sweetness and buttery taste make it a flavorful alternative for wheat. Try it in a vegetarian main course, such as Kamut Grain and Shiitake Risotto with Thyme. Amaranth – Dates back to the Aztecs in Mexico. Like quinoa, it contains all of the essential amino acids, especially Lysine, which is lacking in many common grains. Amaranth offers an unusually high quality protein and is higher in fiber than wheat, corn, rice, or soybeans. Try using it place of corn grits in your polenta, with this Amaranth Polenta with Wild Mushrooms. Millet – Originated in China nearly 5,000 years ago, it’s one of the earliest cultivated grains. Whole grain millet is a good source of protein, essential amino acids, and fiber, and has a distinctive, sweet flavor. Quick-cooking, easily digested and naturally gluten free, this ancient grain is an excellent choice for special diets. Try it as a hot breakfast cereal, or add it to breads and crackers for a hint of sweetness and crunch. It also makes a nice veggie dish for the whole family. Teff - Is an ancient North African cereal grass and the smallest grain in the world. The germ and bran, where the nutrients are concentrated, account for a much larger volume of the seed compared to more familiar grains, making it a nutritional powerhouse. One serving of whole grain teff averages 4 grams of dietary fiber, 7 grams of protein and nearly one quarter of our suggested daily calcium intake. At your next dinner party this fall, wow your guests with Apple and Pear Crisp, made with teff.   For more, visit www.bobsredmill.com. SOURCE: Bob’s Red Mill  < Prev   Next >