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Friday, January 15, 2010

Serve up some Whole Grains

Whole grains such as brown rice, wheat berries and amaranth are considered done when they are tender yet chewy; the degree of desired tenderness may vary depending on how they will be served. Most grains benefit by being fluffed after cooking. Use a fork to reach to the bottom of the pan and gently pull the grains to the top; repeat this action several times. If not serving at once, keep covered. Most grains also benefit from resting in the covered pan for 5 to 10 minutes, either before or after fluffing. This allows the grain to absorb the last bits of moisture.

Try some of our whole grain Spanish rice as a side with your evening entree and as a nice change from potatoes or pasta. It's available from tour to-go freezers along with several other "Smart Sides".

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