Real Food Pantry

Whole Grains

As the health benefits of choosing whole grains over highly processed grains have hit the mainstream, we’re now more aware than ever that whole grains are a very important part of any diet. By definition, whole grains have not been refined, and therefore their bran, which contains fiber, B vitamins, and trace minerals, is i ntact. It’s no wonder that whole grains have been important staple foods for most cultures since ancient times.

In our modern world, most whole grains are processed into flour. (For more on whole-grain flours, see page 237). However, it is more nutri- tious—and simpler—to eat them in their original state. I use cooked whole grains in several of my recipes, from the brown rice in my Tomato-Lemon Rice Soup (page 110) to the millet in my Lentil Loaf with Savory Gluten-Free Gravy (page 173) to making a tabbouleh with quinoa in my Grecian Goddess Salad (page 147). Below are some of my favorite go-to whole grains; these four are gluten-free, and one of them is always on my table.

Basmati rice is a variety of long-grain rice grown in India and Paki- stan. While it is available in white and brown varieties, I urge you to seek out and purchase brown basmati, as it retains its exterior hull, providing greater nutrition and fiber. Basmati rice is known for its aromatic fragrance and delicate flavor, which is why I love using it. It’s also gluten-free. On page 199, you’ll find instructions for cooking basmati rice, plus a simple recipe for Curried Basmati Rice.

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