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How to cook 7 whole grains and 10 simple ways to jazz them up

By Penelope Wall, October 19, 2010 - 11:01am

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Penelope asks: What’s your favorite whole grain?

COMMENTS POSTEDsort icon

Hi my name is Judy, I enjoy all the many grains that I have tried. My favorite is barley and wheat berry. I eat grains every day. I feel wonderful eating healthy and have lost 36 pounds. thanks Judy

Anonymous

05/22/2013 - 8:55pm

i love bulgur it is satisfying

Anonymous

10/17/2012 - 8:51pm

Well I bought a package of barley (1st time)) and unsure of how to cook them decided
To place them in some very favorful broth (great chicken soup I made yesterday).
I only let them boil, then simmered for about 30 minutes (might have needed another 10 min)
Until broth was almost gone.
Ate them as a side dish with some easy over eggs and a spinach wrap in place of bread.
Pretty nice.

I know you didn't ask, but so many people buy those rotisserie chickens that I thought I'd include
The easiest way to make great home made chicken soup.
After using as much of that chicken for what ever you intended, place what ever is left, including bones, skin and juices In large pot. Add sliced carrots, chopped onions and celery, fill to cover all with water.
Add several packets of chicken bouillon ( I love Goya brand) and taste after well mixed and hot, add more if necessary. Cook until carrots are done.
I like to add cooked fine noodles before serving, but rice or barley good too.

Note after soup cools down, remove chicken bones & skin. Break up chicken.

Anonymous

07/20/2012 - 10:06am

I like farro--perled or whole. I make a simple farro salad by adding lightly sauteed shallots, one carrot, two zucchini. I add a splash of balsamic vinegar and salt and pepper and poor it over the cooked farro (1 cup). I add one chopped bell pepper and some olive oil, chopped basil or parsley and let the vinegar penetrate the farro. It's devine.

Anonymous

06/10/2012 - 5:28pm

Hulled barley is so much better for you than pearled; it takes longer to cook but offers a texture more like a wheatberry. Yummy!!!

Anonymous

02/20/2012 - 4:14pm

Thank you , thank you, thank you! I always seem to get it wrong, so this little guide to all the grains is so handy!

Anonymous

02/03/2012 - 3:30am

Why is couscous listed as a grain here? I thought it was classified as a pasta.

Anonymous

11/29/2011 - 10:14pm

Great cheat-sheet for making these grains! I make quinoa all the time, for breakfast, snack, dinner, anytime. I love mixing the white and red together.

Anonymous

11/02/2010 - 7:27pm

Love the flavor ideas. BUT couscous is not in and of itself a whole grain. It is basically a wheat pasta product and has been processed. What about nixing couscous and using millet instead? :D

Anonymous

10/19/2010 - 1:09pm

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