Help Me Add More Variety to the Starches & Grains I Eat
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?
(Image: Paula Shoyer)