Tip of the Day
Know Your Grains
Whole grains are a great source of fiber and they deliver many more nutrient and phytonutrient benefits. We all should have a goal to make at least half of the grains we eat whole grains, and lucky for us, grocery store shelves are stocked with a variety of them. Besides being an excellent side dish on their own, some of these grains can be enjoyed in additional ways:
- Amaranth is commonly used as a cereal.
- Bulgur is commonly used in stews and salads like tabbouleh.
- Hominy is commonly used in stews, soups and cereals.
- Millet is commonly used in breads.
- Quinoa is commonly used in stuffing, soups, salads and stews.
- Pearl barley is commonly used in cereal and soups.
For more information on making at least half of your grains whole, consult a registered dietitian nutritionist in your area, visit our Choose Whole Grains page and get cooking with grains by trying our Salpicon-Style Quinoa Recipe.
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Reviewed July 2013