Have you ever wondered which grains are really considered whole? Are you baffled about gluten and whether you should avoid it? Let’s look at some of the common misconceptions about this nutrient-rich food group, then get in the kitchen and make your favorite grain-rich salad for the next tailgate party or Friday night pitch-in.
Myth: Whole grains don’t taste good and/or take forever to cook.
Fact: There’s a whole grain variety to suit everyone’s taste buds, practically from A to Z, such as amaranth, brown rice, buckwheat, bulgur, corn, farro, oats, quinoa, spelt, whole wheat and wild rice. Many take less than 20 minutes to cook, like the quinoa in Cinnamon-Spiced Quinoa with Apples and Sweet Potatoes. But the best thing about these grains is that their flavor is enhanced with fall harvest fruits and vegetables, from apples, pears and cranberries to sweet potatoes and winter squash.
