If you like rice, you've likely mastered your own special technique. Whole grains, on the other hand, can be a bit more involved depending on the type of grain, dish you're making, and desired texture. So what's the best way to cook whole grains?
Summer may be over according to the school and holiday calendars, but my kitchen counters continue to overflow with bowls of sweet cherry tomatoes that I associate with picnic season. In fact, it was a picnic that inspired this recipe for a polenta and roasted cherry tomato tart, and it's just right for carrying to your local park. Of course, if you can't squeeze in time for a picnic these days, the tart is just as delightful on a dinner table or in a lunch box.
Did you know that you can make your own couscous? We're talking making couscous from scratch, as in starting with semolina. Really! It's a fairly easy process involving semolina, a bit of water, and lots of handling. But have you ever tried it?
Hominy is one of those things for which I've just recently developed an appreciation, and I have a hunch I'm not alone. It's star ingredient in a pazole and some Peruvian ceviche I recently enjoyed, and I think it's time hominy got its due — especially with fall just around the corner.
It's the first week of my second year of grad school and I have to admit I am not feeling ready. Mostly I'm bummed about four continuous months of only having enough time to do the bare minimum in the kitchen. Quick breakfasts, lunches that will survive several hours in a backpack and late-night dinners that don't involve a lot of fuss — my cooking now sounds like headlines from a women's magazine.
But maybe with kids or a long commute or a demanding job, you're right there with me. If so, you understand the appeal of frozen, single-serve oatmeal. These handy little pucks of cooked oatmeal have all the mix-ins frozen right into them, so they are easy to heat up quickly or grab on your way out the door and warm up at work or school.
Here's a delicious and versatile recipe to add to your end of summer rotation: cherry tomatoes, cucumbers, and loads of basil are tossed with hearty and healthful farro to create a perfect pairing for any time of day.
Maybe you're gluten-free and avoid certain grains. Maybe your doctor told you to try and incorporate more grains into your diet, or perhaps you're into experimenting with different whole grain flours when you bake. Regardless of the scenario, there are some whole grain players that pack much more of a punch than others. Want to see?
These days you can't turn on the television or open a magazine without stumbling across the mention of whole grains. And for good reason: they're packed with protein and fiber and have a wide range of interesting flavors and textures. But even so, it can still be tough to think of interesting ways to incorporate grains into daily meals. Or is it? One country in particular has increased their whole grain consumption by 72% in the last two years alone: what's their secret?
Q: A few years ago I fell in love with a grain salad from my local Whole Foods. It had wheat berries (I think?), feta, kalamata olives, and tomatoes. I have recently moved cities and my Whole Foods does not make the salad. Does anyone have a copycat recipe for this salad?
Grain salads taste great in fall or winter, for breakfast or lunch, but it's in the summer that they really become a staple in my kitchen. They are easy to throw together, accommodate whatever produce I have on hand and taste even better if they are made ahead of time, making them the perfect dish to bring to summer potlucks or BBQs. But there is one step in making grain salads that people tend to skip — and it's what transforms a dull bowl of whole grains into a can't-stop-eating-it tasty salad.