Whole Grains

[missy'smom]

How do I get whole grains back into my diet? I'm eating Bob's Red Mill Mighty Tasty Hot cereal now. I was a big granola eater at breakfast pre-gluten free. Anyone have any really good recipies? I have brown rice but would like to make it some other way than plain steamed. Any recipies for other grains or salads with grains?

[marciab]

I take a pre cooked grain (buckwheat, quinoa, millet - I keep these ready in the freeze) and add cinamon, chopped apple, flax seed oil, honey, raw pumpkin seeds, raw sunflower seeds and hemp seeds. yum ... I like this topped with lentil sprouts or mung bean sprouts too.

And I make stir frys all time. I use the above gluten-free grains or brown rice... I top these with chicken, beef, or fish, leeks and garlic sauteed until barely done, add any veggie ( nuked usually ), EVOO, s & p

Peppers (any kind) are really good in this too ...

I also use Quinoa instead of spagetti noodles. ok, this is making me hungry.

[missy'smom]

Thank you for the reply. This sounds really yummy and just what I'm looking for. I'd also welcome any suggestions for dishes that are also dense in nuts, seeds or raw veggies.

[GlutenFreeGirlie]

I don't know where we would be without quinoa... my favorite gluten-free grain! It's yummy and super nutritious. I also like millet and buckwheat. This site has great info about the benefits of different grains: Open Original Shared Link

We pretty much do the same thing as marciab, we cook, freeze and reheat.

[kolka]

Do these grains - quinoa and such - need to be stored in the freezer? Is there a short shelf life to them?

[GlutenFreeGirlie]

"Do these grains - quinoa and such - need to be stored in the freezer? Is there a short shelf life to them?"

It really depends on how fast you use them. I like to store my grain products in the fridge or freezer to keep bugs out. If you use them frequently, you'll probably be ok.

[tarnalberry]

brown rice can be used as a base for stirfry (meat or veggies or both), in soups, in casseroles, as risotto (short grain brown rice, for this one), pilafs, etc.

millet, teff, quinoa, buckwheat, amaranth, corn can also be used in a variety of ways, with the generally rule that the smaller the grain, the "creamier" a consistency you'll end up with, though quinoa is an exception to this rule.

but whole grains aren't all that important, themselves, and the nutrients and fiber you get from them can be gotten from beans, lentils, and vegetables also (sometimes more effectively).

[missy'smom]

Thanks to all for your replys. They gave me the boost I needed to dig a little deeper and I found some recipies for Quinoa that I'd like to try, in addition to your suggestions. I was feeling a little burned out from info. overload, reading labels and generally everything involved with preparing three meals a day, 7 days a week. I've also been feeling a little low in energy, hence the desire to get more fibre and other nutrients.

[tarnalberry]

Thanks to all for your replys. They gave me the boost I needed to dig a little deeper and I found some recipies for Quinoa that I'd like to try, in addition to your suggestions.

My favorite recipe for quinoa is to make with the regular quinoa and water ratio directions, but add boullion, and mexican spices (I use the ones from Spice Hunter, but you could just use chili powder, cumin, sage, cayenne, oregano, and pepper). With a good boullion, it's fab!