Easy Cook & Use Whole Grains

MyPlate and the Dietary Guidelines emphasize more whole grains in an eating plan. But what are whole grains? How can people find them and find ways to eat more of them? Here are a few favorites and our cooking hacks to get them to the table quickly!

Brown rice

While brown rice takes almost double the time to cook as white rice, it can be purchased as fast cooking or even already cooked. But it cooks so easily unattended in an instant pot or rice cooker. Getting a rice cooker for your kitchen can be a great idea. Put any grain and water in the rice cooker, and you have a delicious, whole grain cooked perfectly.

Quinoa

Quinoa is a super fast-cooking grain with a pleasant nutty flavor profile. It is easy to cook it in an instant pot or rice cooker.

Oats

Rolled oats can be eaten raw or cooked. They cook in 1-3 minutes in the microwave, or you can sprinkle them into yogurt and fruits for a treat called bircher muesli or overnight oats.

Popcorn

Air-popped popcorn is a delicious treat that makes a great snack or family movie night treat. It is so fun to make that you will forget it is a whole grain!

Whole wheat

Many products come under the 100% whole wheat umbrella, from packaged cereals to pasta, bread, or crackers. Whenever you are buying these favorites, pick the whole grain varieties. And you can also use white whole wheat flour in your baking. It can be substituted 50-100% in place of all-purpose flour. Most people need about six servings of whole grains a day. Make three or more whole grains, and you are on your way to a healthier diet full of fiber and nutrients.

Whole wheat flour

You can also use white whole wheat flour in your baking. It can be substituted 50-100% in place of all-purpose flour. Banana and bran muffins make an easy on-the-go breakfast meal that can be made with whole grains.

Most people need about six servings of whole grains a day. Make three or more whole grains, and you are on your way to a healthier diet full of fiber and nutrients.

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Check out the new whole grain education resources in the Nutrition Education Store:

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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