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- Apr 26, 2005
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I want to talk about grains for a moment.
For most of us, that means wheat, or rice, or corn.
But a while back I thought I might be gluten intolerant (took the tests and they came back negative). So for a while I was trying to avoid wheat and was trying new grains. (And from what I've been reading, wheat might not be good for us in general.)
Things like Quinoa, brown rice, wild rice, buckwheat and so on.
But I grew up with Rice-a-Roni and Uncle Bens. Grains already packaged with dozens of different flavors (full of sodium and calories).
So, so far, I've only tried these new grains if they come pre-packaged with flavor (garlic parmesan, for example).
Because honestly, I have no clue how to serve grains that have taste. If I make rice, its plain and the family dumps a ton of soy sauce on it to give it flavor.
So what do you do with grains? Barley, oats, and those mentioned above? Do you have any recipes to make grains a tasty side dish, and most likely healthier than a pre-packaged box?
Thanks.
For most of us, that means wheat, or rice, or corn.
But a while back I thought I might be gluten intolerant (took the tests and they came back negative). So for a while I was trying to avoid wheat and was trying new grains. (And from what I've been reading, wheat might not be good for us in general.)
Things like Quinoa, brown rice, wild rice, buckwheat and so on.
But I grew up with Rice-a-Roni and Uncle Bens. Grains already packaged with dozens of different flavors (full of sodium and calories).
So, so far, I've only tried these new grains if they come pre-packaged with flavor (garlic parmesan, for example).
Because honestly, I have no clue how to serve grains that have taste. If I make rice, its plain and the family dumps a ton of soy sauce on it to give it flavor.
So what do you do with grains? Barley, oats, and those mentioned above? Do you have any recipes to make grains a tasty side dish, and most likely healthier than a pre-packaged box?
Thanks.