food grains - the healthy alternative

Nothing beats the versatility of the humble grain. The next time you are looking for an appetizer or side dish with a twist, look no further than the brown rice, wild rice, quinoa, bulgur or barley.

excellent sources of vitamins, protein, fiber and iron, these grains pack a nutritional wallop. Moreover, each particle its flavor and characteristics, so nutritious and tasty as well.

All five types of grain are quite adaptable to Dateat every meal. With the same recipe, just use a different type of cereal and you have a dish, have totally different tastes. Mix and match the beads for a unique taste different every time. Couscous and quinoa are very good together and so do the wild rice and brown rice. Experiment away! You have nothing to lose and everything to gain.

Try to incorporate some of these ideas as beans in your diet.

Add ¼ cup of cooked rice or wild rice during cooking or tomatoesVegetable soup of the soup to give fullness and flavor.

For breakfast, try to cook brown rice or bulgur in a combination of ¼ cup of apple juice and ¾ cup water. Sprinkle with cinnamon and nutmeg over hot cooked rice for a delicious healthy breakfast.

When you change the recipe for chili meat, 1 kilo of rice with 1 cup of dry bulgur. Fry bulgur with onions and other vegetables. When you are finished adding sautéing and let the liquid ChiliSimmer until it thickens.

Here's a side dish that goes well with plenty of Turkey or chicken. Sauté mushrooms and ½ cup onion ½ cup I heat the teaspoon of olive oil in a frying pan. Add two cups of low fat, chicken broth and bring the mixture to a boil over high heat. Add 1 cup barley mixture to a boil, stir and reduce heat. Cover the pan and cook over low heat for giving, for at least 45 minutes. Enjoy!

Bulgur wheat
Delicious and easy to prepare, bulgurWheat is the main ingredient of roast beef, salad in the Middle East that is rapidly gaining popularity worldwide. E 'is often used to replace ground meat in vegetarian, chili vegetable texture similar to ground beef, but with much less fat and more fiber.

Barley
A kernel-shaped sweet corn, barley is often used for soups and stews, and is a great addition to casseroles, consisting of winter vegetables such as rootVegetables, carrots and onions.

Wild Rice
Not the rice is cooked wild rice seed of an herb grown in Minnesota. Due to the overwhelming flavor, wild rice is usually combined with other grains before serving. It 'delicious when used in various types of soups.

Couscous
Couscous is really tiny semolina pasta that is made of fine grain. It 'easy to prepare and makes a wonderfully airy bed for fish or chicken skewers.

Quinoa
Itsgreat aroma and nutty flavor make it ideal for use in soups, salads, pilaf and a variety of side dishes.

Brown Rice
Brown rice is practically only unpolished rice. Use in any recipe that calls for rice, increases the fiber content of the dish immediately.

See Also : Cereal Dispenser