Grains are only considered whole grains when all three edible parts of the seed (bran, germ and endosperm) are still intact. Brown rice, barley, whole oats, millet and quinoa are all considered to be whole grains.
Refined grains are processed and parts of the seed are removed and are usually labelled cracked, crushed, rolled or cooked. These milling techniques are said to produce a product with a longer shelf life. However, naturally occurring protein, vitamins, minerals, antioxidants and fibre are also removed during the process. It is understood that whole grains take longer to digest, which means they’ll keep you feeling fuller for longer. They’re also believed to balance blood sugar levels.
BROWN BASMATI RICE
A mixture of cumin, coriander, allspice and cinnamon give this recipe a subtle Middle Eastern flare. Do note that brown rice takes a little more time to cook, but adding some crunchy legumes such as lentils will help to speed things up in the kitchen.
Chewy, nutty barley pairs perfectly with garlicky roast beetroot and fresh dill. Don’t be shy with the feta topping either.
Take this everyday grain from breakfast to dinner by adding a mixture of butter, chicken stock, leeks, mushrooms and fresh cream. Add shavings of Parmesan for a little extra satisfaction.
This naturally gluten-free grain has a subtle flavour similar to corn and is a great substitute for traditional risotto rice, but cooks a lot quicker. The celery leaf pesto is great for using up fresh greens before they wilt.
This is an ancient grain that is a complete protein and naturally gluten-free. It’s a favourite among vegetarians, vegans and those who are gluten-intolerant. With a texture similar to couscous and the versatility of rice, we can totally understand the craze.