Similar to quinoa, Amaranth is actually a seed that acts like a grain. Amaranth is a nutritional powerhouse that seems to be gaining popularity. The texture when amaranth, when cooked without other grains, results in a porridge like texture (perfect for a hearty breakfast bowl.) However, when cooked with other grains, it adds a bit of punch and crunch. Amaranth has a strong earthy flavor that pairs well with fruits (I love blueberries and amaranth.)
I mainly use amaranth as a breakfast porridge or as an add in to breads. Also, amaranth can be popped (like popcorn.) The result makes a great cereal base. Instructions for cooking and popping can be found here.
My recipes for Amaranth:
- Blueberries ‘n’ Cream Amaranth Porridge
- Amaranth and Oat Griddle Cakes from My Little Celebration
- Corn and Amaranth Griddle Cakes with Spicy Black Beans from the Bitten Word
- DIY Amaranth Cereal from Edible Perspective
- Pumpkin Pie Amaranth Porridge from My New Roots
- Baby Greens Salad with Aspragus, Sweet Amaranth, and Green Garlic Dressing
I feel slightly bad for brown rice. With all the nutrient packed grains hitting the supermarket shelf, brown rice has almost a negative connotation to it. As if because there are so many other grains that have more nutrient, brown rice would be the worst choice. Here is where I disagree. There are some meals that a hearty scoop of brown rice is the perfect accompaniment.
While brown rice and white rice are similar is calories and usage, white rice has had all its bran and germ stripped away (and essentially any nutrients that were left.) I compare eating white rice to eating iceberg lettuce, sure it looks okay but it’s useless.
While there are different lengths of brown rice (long, medium, and short), more often than not you will find long-grain brown rice in the bulk bins which holds it’s shape and texture better than the shorter varieties. Cooking instructions can be found here but I also have to say that I have been known to cook brown rice more akin to pasta: boiling pot of water and cooking until the perfect consistency- which takes checking along the way.) Just find what cooking method works best for you!
Brown rice is one of the main grains I cook in large batches. I let cool and then place in a freezer safe container. You can’t go wrong having a few containers of frozen rice when you’re looking for a quick meal or having company coming over last minute!
My recipes for brown rice:
Recipes from around the web:
In the same category as quinoa and amaranth, millet is actually a seed. However, it cooks up like a grain and therefore we use it as such. I love millet because it can have many different uses and textures. Millet can cook up like rice (and be great in place of rice), cook up softer and be a great potato sub, and millet can also make a great addition to grain bread. I will also lightly roast millet before cooking to enhance the earthy, nutty flavor.
Cooking instructions can be found here. I find it makes a great addition to pilafs, salads, and a great base for stews and currys. If cooking like rice, I’ll cook a little extra and freeze some for later quick use.
My recipes for millet:
This is a celebration breakfast.
Classes end today, my apartment is fairly well packed for the move next week, and I’m meeting deadlines for a few projects I need to finish before I leave. I feel with all of that, a dutch baby smothered with maple strawberries is the perfect way to celebrate.
If you really want to celebrate, make the dutch baby and add a bit of bourbon to the strawberry topping!
- 2 eggs eggs
- 2 tablespoons maple syrup
- ½ cup 2% milk
- ½ cup + 2 tablespoons whole wheat pastry flour
- ⅛ teaspoon salt
- 1 tablespoons butter
- 3 cups strawberries, quartered
- 2 tablespoons maple syrup
- ¼ cup pecan pieces
- Greek Yogurt to finish
- Preheat oven to 400˚.
- Combine eggs, milk, flour, lemon zest, salt, and maple syrup in a blender. Pulse until combined.
- On the stop top, melt 1 tablespoon butter in a 10″ cast iron (well seasoned) skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
- Add strawberries to pot or deep sided skillet, along with maple syrup, over medium heat. Cook for 5 minutes. Add in pecans and cook for 2 more minutes or until strawberries are soft.
- Serve with a dollop of greek yogurt.
Oats. I’m not sure what I would do if I didn’t have oats. While I grew up on instant oatmeal, I’ve fallen in love with the different varieties and taste of true oats (and oatmeal!) There are many types of oat products: Oat Groats, Steel Cut Oats, Oat Bran, Oat Flour, Old-fashioned Oat Flakes (Rolled Oats), and Quick Cooking Oats. Pictured above, and what I use most, are the Old-fashioned oats, Steel Cut Oats, and Oat Groats. Each of these makes a hearty addition to breakfast, breads, and even main dishes. One of my favorite things to do is whirl the Old-fashioned Oats around in a food processor creating a pseudo oat flour, which is great for pancakes!
While Oats do contain trace amounts of gluten, I am including them in the gluten-free category because as long as they are processed in a wheat-free facility, they are practically gluten-free. Each type of oat takes a bit different cooking time which is fantastically highlighted in list post from Simple Bites. Buying oats takes a bit of care because of the higher fat content, which means oats have the ability to go rancid more quickly than some other grains. Make sure to store in an airtight container and check for a color change/smell before using.
An important note: I’m choosing to ignore instant oatmeal. It’s the most highly processed of all the oat products and often contains extra chemicals and sugars. Rolled oats really don’t take a lot of extra energy/cooking time and still have a good chunk of their nutrients!
My recipes that include oats:
Recipes from around the web:
- Strawberry Apple Oat Bake from A House in the Hills
- Banana Oat Pancakes from Cookie and Kate
- Banana Steel Cut Oats from Sea Salt with Food
- Berry Crumble Bars from Munchin with Munchkin
- Overnight Chai Steel Cut Oats from This Homemade Life
- Savory Oat Groats and Kale from Martha Stewart
- Mushroom and Oat Groat Soup from Food and Wine
- Homemade Oat Milk from Chocolate and Zucchini
While quinoa has been in bulk-bins and health food stores for awhile, it’s just recently that there has really been an uprising in use of quinoa. Quinoa isn’t actually a grain but is instead a seed that looks and acts like a grain. It’s a protein power house that seems to be everywhere you turn. It comes in three different shades (tan, red, and black) and cooks up in just shy of 15 minutes.
Because quinoa is so quick to cook up, I will only ever make what I need. Quinoa is one of those grains (seeds) that seems to fit in at every meal. Quinoa makes a great hot breakfast cereal, a perfect light lunch, or a hearty dinner. I love this video on how to cook quinoa. Quinoa also can be milled in to flour or the whole seeds make a great addition to a hearty loaf of bread.
My recipes with Quinoa:
Recipes from around the web:
- Strawberry, Quinoa, and Chopped Spinach Salad from Cookie and Kate
- Quinoa Spring Sushi from My New Roots
- Quinoa Skillet Bread from 101 Cookbooks
- Cilantro Lime Quinoa from Two Peas and Their Pod
- Breakfast Quinoa with Fresh Berries from This Homemade Life
- Spinach, Fava Bean, and Quinoa Cakes from Umami Girl
- Quinoa Muffins from Cook Republic
