Go-To Grains
Now that the holidays have come and gone, chances are you’re craving simple, healthful suppers that are short on fuss and expense but still have flavor and flair. The solution? Fill your cupboard with barley, bulgur, Israeli couscous, and quinoa. These quick-cooking grains are readily available in most supermarkets, hold up well when combined with other ingredients, and offer a tasty alternative to rice or pasta. Once you get the hang of using them, mix and match the grains with your favorite vegetables, spices, dried fruits, and nuts. Soon you’ll be creating your own quick recipes that’ll keep weeknight meals interesting without piling on the calories, putting the squeeze on your wallet, or eating into your postfestivity downtime.
January 2009 p.46
get the recipes
Warm Barley Salad with Baked Tofu
Most people think of barley in soups, but the chewy grain adds nutty flavor to meal-style salads such as this one.
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Quinoa and Spinach Soup
This satisfying soup gets its thick texture from quinoa, a gluten-free whole grain. Feel free to throw in 2 cups of your favorite frozen vegetables to add flavor and nutrients.
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Bulgur with Curried Potatoes and Peas
Most often used to make tabbouleh, a Middle Eastern salad, bulgur is a form of whole wheat that has been precooked, dried, and ground. Curry powders can vary in spiciness, so feel free to use more or less according to your taste.
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Orange Israeli Couscous with Carrots and Raisins
Technically, Israeli couscous may not be a grain, but it has a grain-like texture thats satisfyingly chewy. You can also try substituting vegetable broth or tomato or carrot juice for the orange juice for more savory results.
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