Going Grain // A Guide To Cooking Whole Grains

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Whole grains are an important part of any diet.  To understand the term “whole grain” it is important to understand the anatomy of a grain.  The Whole Grains Council tells us that a grain kernel consists of three parts, the bran, the germ, and the endosperm.  A whole grain has all three parts of the kernel in tact.  Sometimes grains are refined, meaning one or more parts of the kernel has been removed.  The problem with refined grains is that when a part of the kernel is removed, so is a part of the dietary fiber, iron, and B vitamins naturally found in grains.  To put more simply, a whole grain still has all its parts and all it’s nutrition.  A refined grains is missing some of it’s parts which lowers it’s nutrition.  To get the nutrition that we need in our diet, choosemyplate.gov encourages us to make at least half our grain servings each day from a whole grain source.

Fotosearch_k16466785Any food made from wheat, rice, oats, cornmeal, or another cereal grain belongs in the grain group.   The Whole Grains Council provides a comprehensive list of whole grains on their website.  You can find it by clicking here.  Check it out then come on back and read on to find out how to cook each type of grain.  Better yet, print off the Going Grain handout below and keep it in your kitchen for an easy reference.  Don’t forget to check out some of my favorite grain recipes below.  Enjoy!

Going Grain

For more great information on whole grains visit www.wholegrainscouncil.org.

Click on each recipe card for a printable version.

Quinoa Burger Veggie Meatloaf Greek Barley Salad Egg Fried Groats Chicken and Wild Rice Soup

 

 

 

 

 

 

 

 

 

 

 

Candi Merritt

Certified Nutrition Education Assistant

 

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