The Grains

Grains are one of the oldest foods, going back thousands of years: rice in Asia, millet in Africa, quinoa in South America. We’re fortunate that grains from around the world are increasingly available to us. And the increased access to ethnic cuisines greatly expands the diversity of flavors and ways to prepare one of nature’s nourishing bounties.

As I’ve learned about the exceptional nutritional value of whole grains—and the long-term impact on health—the variety of whole grains in my kitchen expanded and moved into meals often on a daily basis. I used to consider them a boring side dish; now they can even take center stage on my plate. They’re incredibly versatile—as the base for roasted or steamed vegetables, curry or tagine (a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit), as a pilaf or side dish to fish and poultry, patties and casseroles, in soups and stuffing. Grains from the night before can easily go into soup or salad for lunch the next day.

And they make a mighty breakfast. Hot oatmeal, rice cereal and buckwheat groats in winter…granola, muesli, overnight oats during warmer seasons are generally our go-to breakfasts.

Whole grains may seem too expensive, but buying in bulk makes them more affordable. And reassign your shopping dollars from processed breakfast cereals and packaged/flavored grains to whole grains to fit them into your budget.