Three Grains for Energy

A few months ago, we introduced vegetarian boxes. Vegetarian options have always been an important part of the Just Add Cooking equation, but with the option to now select solely vegetarian options, we are particularly focused on ensuring all of our non-meat options provide plenty of energy, fiber and protein.

Next week, we’re featuring both bulgur and quinoa in our vegetarian dishes. Grains can be an excellent way to increase the energy and protein content in a meal. If you’re vegetarian, or just looking to add some healthy grain options into your dishes, check out these three options that you may not have considered before!

Quinoa: Once only found in health food store, this grain has rocketed in popularity over the past few years. It offers a significant dose of protein, and it’s a great source of iron while remaining low in calories. This week’s recipe incorporates meaty shiitake mushrooms. You can also try quinoa for breakfast in place of eggs or oatmeal. It’s also wheat-free, so perfect for people with gluten allergies.

quinoa

Bulgur: This versatile grain should be a pantry staple; it can be added to breads, baked goods, soups, casseroles and replacing the breadcrumbs in stuffed vegetables. We use it in place of rice in this week’s paneer recipe. Bulgur is a little bit less caloric than quinoa while providing a high fiber punch. Plan ahead for St. Patrick’s Day and try this Whole Wheat Irish Soda Bread for a different use of bulgur!

Spelt: Compared to other wheat options, spelt contains a broader array of nutrients and lots of protein and fiber. This is a little bit harder to find than more common grains, but check the bulk bins at your local Whole Foods or health stores to discover it. Spelt has its own distinct nutty flavor, but can be substituted for pasta or rice, thrown over a salad to bulk it up or cooked like risotto. Check out this delicious and filling salad for a great beginner spelt recipe.

Bulgur
Image from New York Times

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