Great Whole Grains for Cooking and Snacking
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.
What do you think of this story? Leave a Comment.
SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)