By Taffi Chandler-Poirot
Owner & Administrator-www.TheBudgetQueen.com
I’ve been so bored with rice, potatoes and pasta…I decided it was due time to think outside of the box. There are so many grains out there, but since they don’t fit the mold of the commonplace side dish, people shy away from including them at the dinner table. It may seem a little daunting to try something new, especially when you’ve got picky eaters in the house, but you just might find a new favorite!
I thought it was worth a try to liven up the “starch” portion of our dinner plate, so I went on a little grain gathering adventure. I bought toasted buckwheat, quinoa, amaranth, barley and spelt.
Pictured from the left: Toasted Buckwheat, Red Quinoa, Amaranth, Barley and Spelt
I know you’ve heard of barley…and no, I did not make up the rest of the names, and yes, they do exist. Promise.
So now that you know what I’ve bought, you may wonder if I am brave enough to try these grains or if they will be layered for aesthetic effect into a glass bottle time capsule forever a centerpiece. Well, though I am guilty of the pasta-in-a-glass-bottle time capsule, I have since forgiven myself and moved on. However, I assure you that amaranth-and-friends are in no danger of meeting that fate.
So, which shall I try first? I think I will try the buckwheat first, because it has a short cooking time and seems like a relatively adventurous choice. By the way, buckwheat is not a wheat, but a seed-therefore it is gluten-free! The basic cooking instructions call for one part grain to three parts liquid with the cooking time about 15-20 minutes. I got the toasted buckwheat as opposed to the plain because it is supposed to be more flavorful. I will try it in the place of rice tonight, and we’ll see how it goes…
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