Food – Cooking with Grains

Cooking with grains is one way we can connect to the traditions of our ancestors. Pioneers relied on grains to get them through cold, lean winters. Wheat, rice and oats are three of the more common grains, but did you know there is a whole world of ancient grains waiting to be discovered? Amaranth, quinoa and millet are just a few to name. Whole grains are full of nutritional value, and they are a great way to get your recommended daily dose of fiber. Grains can be incorporated in almost every meal. Use them in baking, cereals, breads, crackers and even smoothies. Try a new one each week, and discover which one you like the best. You’ll be amazed what they can do for your health and the ways they can expand your cooking repertoire.

Suggestions for a hearty breakfast with grains:

  • Steamed brown rice with chopped dates, raisins, or sliced bananas and milk alternative
  • Fruited oatmeal: raisins and grated raw apple; dates and sliced bananas; figs and sliced peaches; with milk alternative
  • Wheat meal and rolled oats, half of each, cooked together; or other combination of grains. Serve cereals with milk alternative
  • Add one tablespoon soy flour or rice polish to each cup of cereal as it cooks. Add one tablespoon wheat germ for each serving of cooked cereal just before serving
  • Waffles, either whole-wheat or reinforced with soy flour, wheat germ, etc.
  • Corn or rice fritters
  • Corn bread or whole-wheat muffins
  • Warm toast with food yeast spread
  • Granola