Amazing Grains

Beyond oatmeal, popcorn, brown rice and whole wheat flour there is a whole grain world out there that is getting closer and closer with the popularity of ethnic eating and creativity of American farmers. Consider these:

A is for Amaranth... this grain is not really a grain but it is used as one. Amaranth has a long history in Mexico and considered native of Peru. It is a beautiful plant with bright purple, red or gold flowers. It serves as an important food source in Africa, India and Nepal. A little closer to home, amaranth came to our attention in the US back in the 70s. Iowa, Nebraska, Missouri and North Dakota all grow amaranth for human consumption. Specialty food stores carry this amaranth. You can also mail order from Bob's Red Mill (http://www.bobsredmill.com/). Here is an idea for using this grain:

Amaranth "Grits"

1 cup amaranth

1 clove garlic, chopped

1 medium onion, chopped

3 cups vegetable broth

salt and hot pepper sauce to taste

optional chopped or halved cherry tomato for garnish

Combine amaranth, garlic, onion and broth in medium saucepan.

Bring to boil, reduce heat and simmer covered about 20 minutes.

Stir. Add salt to taste. Stir in a few drops of hot sauce if desired.

Garnish with tomato.

B is for Barley, Buckwheat and Bulgar... Barley is one of my favorites. As purchased it looks like small oatmeal. Right off the plant the barley has a very hard hull or outer shell. It is difficult to remove without taking away some of the bran. Lightly pearled barley is not technically a whole grain because of the missing bran but is equally nutritious. I add barley to soup, stews and salads. It's a wonderful grain and very healthy. Get some at your local grocer in the cereal section.

Buckwheat is used in pancake mixes, Japanese soba noodles, and kasha (buckwheat groats). You may know it better as Kashi - "7 whole grains on a mission". Check out some of the ideas from http://www.kashi.com/ as they have done an excellent job with recipe and product development as well as promotion.

Bulgar is also a favorite of mine. Buy it off the shelf and use it as a rice or potato substitute. While not exactly the same, cracked wheat and bulgar are essentially the same. My introduction to bulgar was years ago when I experimented with a tabouleah recipe. A mideastern favorite, tabouleah is a cold salad made with cooked bulgar, chopped tomatoes, parsley, green onions, mint and an olive oil/lemon juice marinade. It is one of my family's favorite picnic treat.

C is for Corn...and not just corn muffins and popcorn. Corn for human consumption is making a comeback in the US in interesting ways. While used as a vegetable off the cob, when ground into flour there are a variety of products that emerge. Corn tortillas, polenta, and masa harina to name a few. Grits is also a product of corn and can be made with whole grain corn as well as more refined.

We'll save quinoa, millet, rye, wheat berries and wild rice for another day. Until then enjoy whole grains in more and unusual ways - try them, I guarantee you will like them. Until then...

Happy, Healthy Eating,

Marcia