Quinoa
Farro
Amaranth
It’s no wonder the low-carb diet craze is so passé. Whole grains are healthy starches, packed with vitamins, minerals, and fiber. Refined grains, like white flour, white rice, and even most “Multigrain” snacks are stripped of these nutrients during processing. This is why we always encourage buying “100% whole [insert grain here, like corn, wheat, oats].” While we love the staples, like whole grain corn, whole wheat bread, brown rice, and oatmeal, be adventurous–expand your palate, recipe possibilities, and get even a wider variety of nutrients. We’ll make it easy for you by decoding 4 great whole grains:
| Grain | Why we love it | How to make it |
| Quinoa |
|
Rinse it then add 1 ½ parts H20 to 1 part quinoa. Bring to a boil then reduce heat, cover and simmer ~10-15 minutes, until all water absorbed. Fluff with a fork. |
| Farro |
|
Rinse farro. Bring 4 cups water to boil. Add 1 cup farro and simmer 30-45 minutes in partially covered pot. Drain once tender. |
| Millet |
|
Toast 1 cup millet in dry saucepan for 2-3 minutes. Add 2 cups water and bring to a boil. Cover and reduce heat to simmer, ~15-20 minutes without stirring. Remove from heat and fluff with a fork. |
| Amaranth |
|
Bring 1 ¾ cups water + 1 cup amaranth to a boil. Reduce heat, cover, and simmer, stirring occasionally, ~20-25 minutes. Occasional stirring will yield a more porridge-like consistency. |
