Great Whole Grains for Cooking and Snacking

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Great Whole Grains for Cooking and Snacking

Our expert shares her favorite whole grains to cook with and enjoy.

By Leah McLaughlin

"What are some whole grains besides brown rice?"

Wheat berries -- whole wheat kernels -- are one of my favorite whole grains. After cooking, toss them with bottled vinaigrette and a variety of finely diced vegetables like red pepper, seedless cucumber, and red onion. They hold their crunch even after a few days and make a great base for a lunchtime salad; just add grilled chicken, tuna, or shrimp. Millet, quinoa, and amaranth can all be prepared by simmering in salted water or seasoned broth until tender; amaranth, which has a slight peppery flavor, can also be popped like popcorn for an alternative movie snack. Farro (sometimes called spelt) is a variety of whole wheat that has an earthy flavor and can be prepared risotto-style. Some high-end pasta manufacturers also make farro-based noodles, which have a strong wheat flavor and chewy texture; rich meat sauces provide a delicious counterpoint.

Originally published in Fitness magazine, December 2005.