Go-To Grains

Add a dose of fiber and stunning taste to your ready meals case by creating baked items, salads and aspect dishes with fashionable grains-of-the-moment amaranth, quinoa and bulgur.

by Joanna Pruess

With the general public’s rising curiosity in gluten-free meals and extra healthful wheat merchandise, grains are being utilized in a spread of dishes to impart taste and texture. Sarcastically, a lot of right this moment’s “new” grains have been round for millennia.

Amaranth is a gaggle of crops and weeds identified to have been cultivated by the Inca and Aztec peoples. It was used each in meals and as a ritualistic beverage and right this moment, when mixed with chocolate (a real Mexican culinary treasure), amaranth heightens any brownie recipe.

Quinoa, one other pre-Columbus staple from the Andes, is named the mom grain of the Incas. Quinoa incorporates all eight important amino acids, making it a whole protein. Varieties embody black, pink and white and, in addition to being gluten-free, these seeds are naturally wealthy in fiber and iron and add a satisfying texture to aspect dishes, baked items and salads.

Bulgur is nothing new within the Center East, the place dishes usually characteristic this grain. Accessible in coarse, medium and tremendous grounds, bulgur provides a delightfully nutty taste and texture to an array of meals.

Attempt the Recipes:

  • Black Quinoa, Beets, and Feta Salad with Cashew Goddess Dressing
  • Lemony-Blueberry Bulgur Breakfast Muffins
  • Gluten Free Chocolate-Pecan Brownies

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