Q: My boyfriend is in love with quinoa and I am too. I'd like to expand our horizons and get him a quinoa cookbook for his birthday; does anyone have recommendations? If it includes desserts or baked goods, all the better.
This six-ingredient salad right here has been my lunch for the past week — and it's looking highly likely that I will have it again next week! Made with a simple lemon-miso vinaigrette, this combination of tender kale, chewy farro, and nutty chickpeas holds up very well for several days in the fridge. All I have to do come lunchtime is scoop a portion into a bowl. With some orange segments and a slice of toast on the side, this easy lunch keeps me happy all afternoon.
Wheat berries are a versatile whole grain, full of vitamins and fiber, with a sweet, nutty taste and a delightful chewy texture. They can take a fair amount of time to cook (up to 50 minutes or more), so making a big batch in the beginning of the week and storing it in the refrigerator is both a smart idea and a great beginning to many quick, healthy meals throughout the week
Read on for more about wheat berries and an easy method for turning them into a delicious and healthy refrigerator staple.
"It's the most powerful food in the landscape of American culinary experience," according to Glenn Roberts, founder of Anson Mills, producer of handmade milled goods from organic heirloom grains. Glenn is a purist. His favorite way to enjoy the delicious milled corn dish is plain, eaten alone and with reverence. I can't say that most of us southerners are so calm around our grits, but we do love them.
I love leftovers, but I realize not everyone shares the sentiment. My boyfriend, for one, is in this camp. We often make a big pot of grains on the weekend to eat throughout the week, but there are times when Wednesday rolls around and we're simply sick of quinoa and brown rice. Then the question inevitably arises: what to do with half a pot of cooked grains? Freeze it!
Rice often gets relegated into the "side dish" category, which is the food equivalent of always playing wingman while flashier, more winsome ingredients get to chat up the cook. Today, we're showing a little love for this humble grain. Here are ten of our favorite dinners where rice gets to be the star.
I am always hunting for new warm weather recipes, whether I am hosting a barbecue, attending a potluck, or just filling my fridge with a simple salad for the week. Pasta salad is a particular favorite of mine (you can never have too many in your arsenal), so when a reader requested "copycat" recipes from the Whole Food's salad bar, I jumped at the chance. This version — with smoked gouda, roasted red peppers, and artichoke hearts — is rich, creamy, and one of the best I've made yet.
While I love oatmeal and eat it for breakfast for months and months out of the year, right around this time in the season I look for something else. The mornings are warmer and sunny, and I long for something that feels a little less substantial, isn't as predictable, and doesn't remind me of cold weather wake-ups. Lately the answer is polenta.
A Vitamix is a hefty (yet worthy!) investment and if you've taken the plunge, you might now be wondering whether you really need to spend more on an additional Dry Grains Container. How different is it from the Vitamix's Standard/Wet Blade Container? Here's what we found...
I spent a little longer than usual strolling the aisles of the grocery the other day killing time while waiting for an appointment. Initially I was pleasantly surprised to notice so many whole-grain products — we're used to seeing whole-grain breads, crackers and baking mixes, but potato chips and sandwich cookies? I went home and did some research on the regulations for labeling a product "whole grain" and it turns out the rules are pretty darn loose. So how can a consumer know if a product is truly a whole-grain food?