Like that? Try this

This article was originally published in March 2013

If you like the hearty, nutty flavor of whole grains but find the reality of preparing them daunting or time-consuming, try these three quick-cooking grains. They’re versatile, taste great and are packed with nutrition. While classified as grains, they’re actually seeds, and a great alternative to gluten. Find them in the bulk section at PCC.

 

Buckwheat groats

A fruit seed related to rhubarb, buckwheat contains powerful phytonutrients and is a good source of fiber. Unroasted buckwheat has a subtle flavor. Roasted buckwheat, also known as kasha, has an earthy, nutty taste.

Recipe to try: Just in time for St. Patrick’s Day, try buckwheat in our Classic Cabbage Kasha Soup.

To cook: Add one part buckwheat to two parts boiling liquid. When the liquid has returned to a boil, turn down the heat, cover and simmer for about 10 minutes. Let stand 5 to 10 minutes.

 

Millet

A fantastic source of magnesium, millet can be prepared creamy like mashed potatoes or fluffy like rice. If you’d like a creamier consistency, stir frequently while cooking and add a little water here and there until smooth.

Recipes to try: Make a delicious Millet Pudding or make a batch of Millet Vegetable Balls, which are tasty topped with gravy.

To cook: Add one part millet to two and a quarter parts boiling liquid. When the liquid has returned to a boil, turn down the heat, cover and simmer for about 20 minutes.

 

Quinoa

More prevalent than buckwheat or millet, quinoa is a complete protein, “the mother grain” of them all. If you’re already familiar with quinoa, try red quinoa (which is a little crunchier) or rainbox, a blend of ivory, red and black varieties. In the same family as spinach, chard and beets, quinoa is fluffy when cooked, with a slight crunch.

Recipes to try: Enjoy the PCC Deli favorite Sesame Quinoa with Edamame, or explore all of our quinoa recipes.

To cook: Add one part grain to two parts liquid. When the mixture has a reached a boil, reduce the heat, cover and simmer 10 to 15 minutes. Let stand 5 to 10 minutes.

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