I have been trying all of these different grains and hardly eat pasta ever anymore - or rice. I wasn't quite sure of the differences between all of these grains and what I could do with them so I wanted to look them up and share my findings.
These grains are healthy as they are full of fiber and help to flush out our systems which helps so that no harmful substances reside in our bodies.
BULGUR - pre-cooked wheat. Low fat protein. 2x the fiber of brown rice, more fiber than oats. Mild flavor & short cook time. I've been having bulgur for breakfast in place of oats! (W/ almond butter and cinnamon...mmm). It has been seen as a main ingredient in veggie burgers ... and used for salads.
GROATS - Oats with outer layer removed, not rolled out. High in fiber, long cooking or soaking time. They make a good porridge or morning cereal once cooked. Good for baking. I tried these once and start cooking them pre run so that they are waiting for me when I'm done. Heather over at HEAB has a great bread recipe posted using these that I plan to try at some point soon!
OATS - rolled out groats. These seem like a staple now, but might have been causing me some stomach trouble. They are in my tempo bars and many recipes. Nick eats oats or millet every day for breakfast (Super porridge!)
QUINOA - seed from south america, related to the spinach family - high protein and calcium. Contains all 9 essential amino acids and great minerals. Gluten free. Quick cooking. Love the protein factor.
I've soaked this for 2 hours and had it with my oatmeal in the morning. Also, I've made muffins with soaked quinoa and had it with dinner. I prefer it with the oatmeal and muffins! I find it to need alot of salt and/or butter if eaten with dinner.
MILLET - Easy to digest. B vitamins and protein. Gluten free.
Heather made bread out of it - check that out. I saw that I could give this to Nick so I tried it and find it tasty. Nick enjoys it too!
BARLEY - Selenium, B vitamins, Vitamin E, folic acid. Nick does not like this at all! I find it tasty for a warm salad tossed with veggies, and I've seen it in soups.
Amaranth - I have not tried this... high protein, vitamin E, calcium. Seems like it is versatile similar to quinoa - sweet or salty, it can go either way. Have you tried it?
What did I leave out?
WHAT IS YOUR FAVORITE GRAIN (or seed)? What is your favorite recipe in which you use one of the above - or a different one?
I'm starting to think I should buy some Bob's Red Mill stock!
What is stevia? Why should I try it?
What a perfect running day! I ran my 16 on a new course around conshohocken for the locals - starting on the tow path and running on ridge pike. It was a great day and fantastic run with a new running buddy!