Get a New Grain: Amaranth
We discovered amaranth has a lot in common with quinoa–until you cook it. Here’s how to make the most of this grain’s comfort-food quality.
We discovered amaranth has a lot in common with quinoa–until you cook it. Here’s how to make the most of this grain’s comfort-food quality.
Next up in our Get a New Grain Series … millet. Quick-cooking, packed with nutrition and super-versatile, this grain is one to try.
Ready to add a new grain to your menu? Try fast-cooking, versatile bulgur!
You’ve probably heard about quinoa at some point by now—in a magazine, by a chef on a show. But is it really up to the hype? In a word: Yes.
With all the different types of oats out there it can get confusing. Is one superior to the other? Is one healthier than another? Here’s the simple scoop . . .
Wheat berries are actually whole wheat kernels. When cooked, they have a buttery sheen to them and are the size of plumped-up rice; in fact, subbing them for rice as a side dish is a great way to get to know them. Wheat berries’ sturdy texture and complex, wheaty flavor also make for wonderful salads and stir-fries.
Farro is an ancient strain of emmer wheat (think of it as a wheat varietal, like a chardonnay or pinot noir is to wine) that was originally domesticated in the Near East millennia ago, but has recently become popular on American menus. Enjoy it as a tomato farrotto in these summery eggplant stacks.
Make these five make-ahead recipes this weekend and have easy, nourishing meals at the ready all week.
5 whole grains you can have on the table as quickly as white rice. Get ready to have your paradigm of “side starch” rocked.
Five minutes of prep here and there can make the difference between a healthy meal or a Happy Meal. Here are 10 tips to get you started.
A little do-ahead goes a long way in helping you eat healthier throughout the week.
You’ve probably seen the stickers marking whole grain products on supermarket shelves and heard of their many health benefits, but the realm of grains extends far beyond the horizon of whole wheat bread. Ancient grains like quinoa, farro, kasha and bulgur are making a comeback in today’s kitchens, and those with former hippie appeal like millet and wheat berries are getting a thoroughly modern makeover. Here’s an overview of what makes whole grains so good.
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