I don’t know about you, but I’m a little tired of eating brown rice all the time.
I mean, I dig whole grains and their energy-packed nutrition; but a girl needs VARIETY!
If you’re in a brown rice rut – or if whole grains are a whole new world to you – check out my other favorite whole grains + why I love them. (Oh, and a shout-out to my dear friend Lora Krulak for inspiring this post with one of her own about greens you could be eating besides kale.)
1. Quinoa
The darling of the nutrition world, quinoa is a quick-cooking and versatile whole grain. I use it as a hot breakfast cereal – with almond milk + fruit + nuts + a touch of maple syrup – and as a savory side dish (hint: cook it with a cube of veggie bouillon in the water to add a richer savory flavor). Gluten-free.
2. Millet
Another naturally gluten-free grain, millet has a unique texture and slightly nutty flavor, making it a fun substitute for rice. It’s a water-hungry grain, so it tends to get a little dry when stored; so best to cook it when you know you’ll use most of it right away. Try this Farro and Millet Risotto recipe from one of my favorite cooking blogs, 101Cookbooks. (Note: Farro is in the wheat family and so is NOT gluten-free…just so you know.)
3. Wheatberries
These take a little longer to cook because they’re such big grains, but they are SO YUMMY! Chewy and satisfying, they make a great addition to a salad. Try this Kale Market Salad (also from 101Cookbooks). NOT gluten-free.
4. Wild Rice
I feel like wild rice gets totally shafted in the grain conversation. No one ever thinks to use it, probably because it takes 90 minutes to cook. You may get over it after you try this recipe for
I feel like wild rice gets totally shafted in the grain conversation. No one ever thinks to use it, probably because it takes 90 minutes to cook. You may get over it after you try this recipe for Wilted Chard & Wild Rice Salad. It keeps in the fridge for at least a few days and is so nutritious it’ll make your body do a happy dance. All rice is naturally gluten-free.
5. Bulgur
I forgot about bulgur until recently, when I ran out of brown rice and found a small bag of bulgur tucked in the back of my fridge. It actually makes a great hot breakfast cereal (see Quinoa above). NOT gluten-free.
I forgot about bulgur until recently, when I ran out of brown rice and found a small bag of bulgur tucked in the back of my fridge. It actually makes a great hot breakfast cereal (see Quinoa above). NOT gluten-free.
6. Amaranth
Oh how I love precious amaranth! I say precious because it’s a bit pricey; but a little goes a long way. Amaranth is an ancient grain used in Aztec cooking and, like quinoa, is a complete protein. It adds a unique texture and nutty flavor when cooked in combination with other grains. Use one part amaranth to two parts of the other grain…and you’ll never forget about this tiny little grain again. Gluten-free.
7. Cornmeal (Polenta)
Another forgotten whole grain, cornmeal is a pantry staple for me. Try soft polenta with sautéed greens and mushrooms on top for a relatively quick and satisfying dinner or side dish. Then, spread the leftover polenta into a greased baking dish and bake for 15 – 30 minutes in a 350 degree F oven until it gets a little brown on top; and then cut into squares for later meals or on-the-go snacks. Gluten-free.
You can find these grains in bulk at your local natural foods store or Whole Foods Market. Store them in the fridge if you don’t intend to use them up quickly.
The best thing you can do for your meal planning is to make a pot of whole grains at the beginning of every week, store leftovers in the fridge, and reheat them – in a covered pot with a little water in the bottom – to use throughout the week.
What about you? What are your favorite “other” whole grains? Share your thoughts in the comments.
Christina Wallace is a self-described human Venn diagram with a career at the intersection of business, technology, and the arts. How to lean into your own portfolio life.
