Bored with basic brown rice and whole grain bread?

Grains: Out of the Box

From Sonoma Diet

Don't let yourself get bored with basic brown rice and whole grain bread. Your grocer's shelves are full of nutritious whole grains. Consider adding the following to your usual routine:

Soba noodles: These chewy Japanese noodles cook quickly -- in about three minutes -- in boiling water and are available in some supermarkets and at most Asian markets. They're wonderful with any assortment of fresh veggies.

Wheat berries: This is a nutty-flavored grain that takes a while to cook (about an hour), but the texture and flavor are worth the wait. Use wheat berries to add interest to rice dishes, or serve in place of rice.

Bulgur: This grain, made from wheat that's been cracked into smaller pieces, is popular in the Middle East, where it's a key ingredient in salads. Add bulgur to your salads or pilafs, or try it in our Savory Mushroom Burgers.

Steel-cut oats: Chewier than rolled oats, steel-cut oats are the ultimate nutritious breakfast food. They take longer to cook than instant or rolled oats (about 30 minutes), but you can minimize the labor by using a slow cooker. Cook a large batch and then use throughout the week.

Groats: This word is used to describe several different types of whole, unprocessed grains, but it most commonly refers to wheat. Stir groats into soups and casseroles, or use them as a side dish.

Popcorn: This everyday whole grain is especially good for you, but only if you skip the butter. Explore your spice rack for toppings. Try chili powder, cumin, or hot curry.

Sonoma Diet presents: Dr. Guttersen's Tip of the Day

Great Grains

What's the secret to preparing perfect grains, time and time again? Keep them covered. Make sure your pans have covers that form a tight seal. This keeps the steam inside, helping your grains cook evenly