- “Cooking Whole Grains” gives general directions on cooking various whole grains, including cooking times and the amount of liquid you need per one cup of grain. You’ll also find links to tons of whole grain recipes.
- “Add some intact whole grains to your life” discusses the difference between whole grain flour and intact whole grains, and the relative merits of each.
- “A Whole-Grain Glossary: Twenty Whole Grains to Cook and Eat” is a lovely overview, with equally lovely photos in case you’re wondering in advance what some unfamiliar grain looks like.
- “Using Local Grains” from Grow NYC offers good information about different grains, and is especially good in explaining the difference between hard and soft, red and white wheat.
- I’ve linked to this before, but Bob’s Red Mill’s oatmeal toppings ideas are worth linking to again. You could try these with other grains, too.
- Finally, there’s the Fruity Oatmeal with Egg recipe I posted back in the depths of February. A great way to enjoy grains for breakfast and get a little extra protein for satiety.
Here’s a good, basic recipe for hot quinoa breakfast cereal. I like to use two types of dried fruit (1/4 cup of each); dried cranberries and cherries are my current favorites. I think pecans are a nice nut to use for fall, but almonds and walnuts certainly work, too. For an especially pretty bowl, try red quinoa.
Quinoa Breakfast Bowl
1 cup uncooked quinoa
2 1/2 cups water
1/2 cup dried fruit
1/2 cup chopped nuts
1 tablespoon chia seeds
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Milk or non-dairy milk alternative (optional)
1. Stir all ingredients together in a small pot with a lid. With the pot uncovered, bring to a boil, then reduce heat to low and cover the pot.
2. Cook, stirring occasionally, until the quinoa is tender and the liquid is absorbed, about 15 minutes.
3. If desired, stir in a bit of milk near the end of the cooking time for a creamier cereal.