By Maria Speck
I serve whole grains all day long, for breakfast, lunch and dinner -- yet I never set out a plate or bowl of "healthy whole grains." With our well-meaning efforts to improve our diets and change our fast-food habits, we have done whole grains a disservice. We have labeled them as wholesome, nutritious and "oh so good for you."
Few people associate whole grains with mouthwatering flavorful meals. But imagine a warm breakfast bowl of citrus-infused millet simmered in milk with a drizzle of honey and topped with a dollop of thick Greek yogurt. Or a mound of comforting Parmesan polenta with a dab of butter next to your sizzling steak. What about the gentle chew of nutty bulgur in a tomato-infused soup, combined with red lentils, a classic Middle Eastern preparation? Surprising to most, these delectable starches make exquisite desserts too.
I would love for everyone to discover the versatility and rich variety of these ancient staples that have been part of ourRead More »from Why Go Against the Grain? Two Recipes that Get Whole Grains Right