Help Me Add More Variety to the Starches & Grains I Eat

Help Me Add More Variety to the Starches & Grains I Eat

A4113f7cc8c2fc3cc96eb640f4534c625dde976e?w=240&h=240&fit=crop
Faith Durand
Sep 1, 2011

Q: Our home cooked meals tend to include a starch dish — one of potato, pasta, or rice. I recently tried mixing it up by using pearl barley which I toasted dry in a saucepan before cooking. It was delicious!

What other grains (or similar) can I use to introduce some more variety? (Also, my wife has Ménière's Disease, which is controlled by a low sodium diet, so recipes low in sodium are preferred.)

Sent by Timothy

Editor: Timothy, quinoa is another good choice, high in protein and delicious. Try this sweet and crunchy quinoa salad (pictured above) or a Black Bean and Heirloom Tomato Quinoa with Lemon Dressing. (That salad is a good one; remember lemon is an excellent flavor substitute for salt in some recipes.)

Readers, what else would you suggest to Timothy?

 

Related: Sodium-Free S.O.S. 3 Snappy Salt-Free Appetizers

(Image: Paula Shoyer)

Created with Sketch.