Healthy eating does not have to be bland and boring! Like many, perhaps you have made the switch from white rice to brown rice and that’s a great first step. There are literally aisles and shelves of whole grains that you may never have heard of or tried (yet). Many have way more nutritional value than your brown rice. Here’s my list of 5 Whole Grains you are not eating but should be.
5 Whole Grains you are not eating but should be
“Sorghum, an ancient cereal grain that’s a staple crop in India and throughout Africa, has long been considered a safe grain alternative for people with celiac disease and gluten insensitivity”. (source) One of the new “ancient grains” on the shelf, sorghum deserves a hard look packing a whopping 11 grams of protein for a half cup serving. It’s high in fiber, potassium and B vitamins. (source)
[you may like Greek Style Greens & Grains Bowl w Sorghum]
Freekeh gained popularity in the last few years as a trendy whole grain. “In Arabic, the word freekeh means “to rub.” About 2,000 years ago, the grain was created by accident when a Middle Eastern village was attacked and their young green wheat crop was set on fire. The villagers rubbed off the burnt outer layers and cooked up the grain, and thus freekeh was born. It has a crunchy, nutty taste, which has been described as a cross between brown rice and barley.” (source) Full of fiber, magnesium and 8 grams of protein per serving. Fabulous warm or in salads. Can even be used to make a delicious black bean burger.
Long used in warm cereals and soups, barley is full of fiber and considered a heart healthy addition to any diet. Some studies show barley has cardiovascular benefits for post-menopausal women.
With a similar look to brown rice, wheat berries are in fact, an intact wheat berry. Chewy and a little nutty, they are a fantastic base for whole grain salads. Containing 7 grams of protein and 6 grams of fiber per serving, they pack a healthy punch.
The chewy and nutty flavor of this whole grain makes it a great substitute for quinoa or brown rice. Used as a hearty accompaniment to this Roasted Eggplant dish. A great source of zinc, magnesium and B vitamins, Farro is easy to use in salads and as a stand alone side. (source)
Whole grains such as these are more available than ever in traditional grocery stores, whole food markets and of course on amazon. I prefer the Bobs Red Mill brands pictured below. Prepping whole grains is as simple as preparing rice.
Tell me which whole grains are you enjoying in your diet? Any of these new to you?
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