Recipe(tried): Using more grains in cooking

To: ISO Whole Wheat and whole grains
Diana requested the use of more grains in recipes. I have spent years expanding my culinary knowledge and some of the studies I have gained the most satisfaction with is the study of whole grains. I like the "no white" rule. No white rice, no white bread. Once you get accustomed to the tastes and textures you will never go back to empty calorie foods.

I use brown rice (any variety or a mixture of several varieties) as my base. Once the rice is cooked I start adding layers of items for added nutritional values and taste. I add cooked Spelt, Wheat Berries, lentils, quinoa, or bulgar. This adds additional fiber, nutrition, and more texture. Next I add legume protien (beans). Recently my bean of choice has been edamame or shelled soy beans. They are bright green and add appearance and even more nutrition. You could also use beans such as white or red kidney beans, pinto beans, lima or butter beans, garbanzo beans, and black eyed peas. By adding protein to rice you create a total protein and this is excellent for people watching or restricting their carbohydate intake.

After I add the legume I add whatever vegetables I feel like or I stop after the beans and enjoy the dish as it is.
Some of my favorite vegetables to add are oven roasted root vegetables such as cubed turnips, cubed butternut squash, cubed sweet potato, onions and garlic. Oven roasting these vegetbles in a small amount of olive oil and cumin or other earthy spices you add great dimension to your rice dishes.

If you do not care for these earthy flavors you may always add the old faithfulls - sauteed onion, celery, broccoli, cauliflower, carrots, asperagus, muchrooms. As I hope you are seeing the creative possibilities are endless.

Whole grains are amazing and like we say, once you get in the routine of using them you will never go back to the whites!

Thanks and good luck.