Rants, Rules & Recipes

An Effort to End Nutritional Ignorance

RULE: Try New Grains

If you’re like me, the only grain I knew growing up were wheat and white rice.  And let’s be honest, there was no “whole wheat” bread or pasta. There was WonderBread and spaghettios; and bread, pasta and rice were my 3 best ‘carb’ friends. (Note: in those days, potatoes were still considered vegetables)  I could’ve consisted entirely on Kraft mac n’ cheese and Chinese buffets (and, later, did! in my 20s).

Thankfully I’ve broadened my carbohydrate network. Though I still can crush a plate of mac, my grains and carbohydrates are now of the healthier variety.

Meet Farro (rhymes with “tomorrow”) A hearty, nutty grain that goes well anywhere pasta or rice would.  Cooks in ~ 10 minutes, 1 part Farro to 2 parts water. Cook until water is gone and grains are fluffy.

My favorite thing to mix faro with is 1/2 small sleeve of goat cheese, juice from 1 lemon and 2 handfuls of arugula! With sea salt and pepper to taste.

So, go now. Off you go. Try a new grain. Consider amaranth, millet, farro, kamut, teff, spelt, sorghum and quinoa.




3 comments on “RULE: Try New Grains

  1. thehomeschoolingdoctor
    October 19, 2016

    Heck. I didn’t even eat rice!!!! I think teff is my favorite of all. It’s so sweet and nutty.

    • rantsrulesandrecipes
      October 20, 2016

      Well I should take my own advice and give teff a go again. It’s been a while. How are you preparing it?

      • thehomeschoolingdoctor
        October 20, 2016

        Well, I experimented with making a “bread” out of it. I soaked it with buckwheat till the buckwheat sprouted JUST a little bit. Rinsed lightly. Added some more fresh water and then food processed to a batter with a little salt. Then, let it sit lightly covered in a parchment lined bread pan to rise just a little bit (ferment; it doesn’t rise much, maybe by at most a third). Then baked. I liked that a lot. I’ve added it to some bars as a mix in. I also like the porridge recipe on the Bob’s Red Mill Bag with dates. I don’t know. I just like it. Maybe it’s got something I need. 🙂 I think it’s rich in iron.

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This entry was posted on October 18, 2016 by in Uncategorized.
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