While thumbing through one of my magazines, I stumbled upon a very interesting article that sparked my desire to "cook" outside of the box. In the article, the author raved about the wide variety of available grains. From Bulger to Quinoa - and all that fall between - whole grains can boost any dish by adding nutrition, texture and pizazz!
Using the article as my motivation, I decided to try this recipe for a Wheat Berry Salad. Wheat Berries are the "least processed form of wheat and are loaded with cancer fighting phytochemicals, fiber, protein, and Vitamin E." * These whole wheat kernels are also perfect for palette purists and those just entering into the "grain game!" (This is because they mimic the taste and texture of tiny pasta)
Since wheat berries do take a bit of time to cook, you might consider making a large batch all at once. Your leftovers can be stored in air-tight containers, in your refrigerator, for up to 7 days; making lunch prep even easier for the week!
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