Grains

Grains

Wholegrains (amaranth, barley, buckwheat/kasha, bulgur, couscous, millet, quinoa, teff, wheat):

  • These grains will store a long time in Mason jars. Add to baked goods or cook couscous, quinoa or millet as an alternative to a regular starch.

Rice (brown basmati, arborio)

  • Basmati brown has more flavour than regular brown. Arborio is best for risottos and useful to keep on hand.

Oats (regular rolled or steel cut)

  • Rolled oats contain more nutrients than the quick cooking or packaged varieties, yet only take about 5 minutes longer to cook. Add a pinch of salt when cooking, then fruit, honey or maple syrup and a splash of milk for added sweetness and flavour.

Bread  (wholegrain sliced and rolls, pitas, wraps):

  • Bread freezes well and is useful to have on hand for a quick lunch or snack. Pitas can be stuffed, wraps rolled and a roll or sliced bread makes a quick accompaniment to soup.

Cereals (wholegrain or Nature’s Path or Bob’s Red Mill):

  • Try to avoid the commercial, sweetened varieties to cut down on sugar and fat contents.

Pasta (wholewheat, kamut, spelt, rice) :

  • Alternate the grains in pasta. Try these different varieties.

Flour (wheat, all purpose and spelt. Add rye, buckwheat, soy, rice as needed/desired):

  • Wheat is the basic and sometimes all-purpose is needed for extra leavening. Spelt flour is a useful alternative and can easily replace wheat in a one-to-one ratio. Bake homemade cookies and muffins and keep in the freezer.

Crackers and Rice Cakes:

  • Try Kashi TLC, Rice Crisps or Lavash Pita Breaks
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