HOUSTON -- Gobs of grains are everywhere, from trendy eateries to healthy hot spots, but are they healthy or a bunch of hype?
Would you know a great grain if you heard or saw it? There’s a vast assortment that goes way beyond brown rice and whole grain bread.
Quinoa is cooking in the kitchen at My Fit Foods. Many people have heard of this grain, but many have never bothered to try it – or even pronounce the word.
It’s a protein-rich grain packed with Omega-3s, and it cooks up well.
“It does look similar to couscous,” says Amanda Goldsmith with My Fit Foods. “It doesn’t taste like anything. Anything it’s cooked with is what it will take on the taste of.”
Quinoa’s just one great grain that’s growing in popularity, adds Kristi King, a registered dietician, with Texas Children’s Pavilion for Women.
“Ameryth, bulgur, and sorghum are all really great sources of protein and nutrients that our bodies need,” says King.
But are they appetizing?
“Some of the grains do have a bit of a chewier texture. They tend to be drier so cooking with it might take a while, so it appeals to your palette.”
But remember they’re somewhat flavorless and that could work to your favor.
“You can use it as a side or a main meal. Add some feta, or some dried tomatoes, or you can chop up regular tomatoes.”
Per U.S. dietary guidelines, you should fill half your plate with whole grain sources.