For a long time I couldn’t quite understand the difference between whole-wheat and whole grain until a good friend of mine put it plainly: all whole-wheat is a whole grain but not all whole grain is whole-wheat.
And in the spirit of Whole Grains Month it’s time you started expanding your whole grain repertoire. My current obsession is quinoa, with wild rice taking a very close second. Try working these beauties into dinnertime with a few of my favorite whole-grain mains.
Greek Tomato and Cucumber Salad with Farro: Whole-grain farro bulks up this hearty Mediterranean salad.
Quinoa Panzanella with Wild Salmon: Cooking the salmon with the skin on keeps the flesh silky and tender and bastes it with its own healthy fat.
Chicken and Wild Rice Soup: Light cheese and a flour-and-milk mixture keep this chicken and wild rice soup creamy but surprisingly low in fat.
Barley Risotto with Wild Mushrooms: The mushroom mix here is a winning combo, but you can use any fresh variety that’s readily available in your market.
Tomato-Leek Pie with Quinoa Crust: For extra flavor, try tossing 2 teaspoons chopped fresh thyme into the crust.