Whole grains aren’t just for eating on their own. Here are some of my favourites ways to serve them.
Tossed as a salad
Toss cooked whole grains with your favourite vinaigrette (or simply lemon juice and olive oil) and combination of ingredients. Try watermelon, feta and fresh mint or tuna, chopped Kalamata olives, cherry tomatoes, red onion and parsley.
Other delicious combos include chopped roasted beets, goat’s cheese, pumpkin seeds and baby spinach or, for a Mediterranean twist, artichoke hearts, sun dried tomato, chick peas, feta cheese and fresh basil.
Stirred into chili
Stir cooked wheat berries or spelt berries into vegetarian or turkey chili to amp up its flavour, fibre and protein. These hearty grains also work well in stews and soups.
Stuffed in burritos
Replace brown rice with red rice or farro in burrito recipes. Ditto for stuffed bell peppers and cabbage rolls.
Mixed with roasted vegetables
Toss roasted carrots, cauliflower and butternut squash (roast them with spices) with cooked whole grains and lentils for a hearty vegetarian main.
Cooked as hot cereal
Cook freekeh (or any other whole grain) with a dash of vanilla and a pinch of cinnamon. Serve hot, topped with chopped dried apricots and toasted walnuts.
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