Move Over, Quinoa — Five New Whole Grains That Are Hot Right Now
From steel-cut oatmeal to gluten-free quinoa, whole grains have very quickly made their presence in restaurants and grocery aisles. We shouldn’t be too surprised since these ancient grains (aka grains or seeds that have kept their original form for hundreds to thousands of years) are packed with fiber and protein. They also make for an easy ingredient in all kinds of different meals from breakfast to snacks and side dishes. So in honor of “Whole Grains Month” this September, here are five that are hot on the food scene right now. Bonus: they’re also all gluten-free!
Highly touted as the next quinoa, this grain is healthier than conventional wheat with about thirty percent more protein. How to eat: The chewy texture and nutty flavor goes well atop salads or in tabbouleh.
The only grain to contain Vitamin C, amaranth is also a good source of iron and contains three times as much calcium as other grains. How to eat: The sweetness of amaranth makes it ideal in baked goods and breakfast cereals (think: porridge, granola).
Despite its name, this flowering plant (and its triangular seeds called groats) is not technically in the wheat family — in fact, it’s related to rhubarb. Packed with disease-fighting flavonoids, buckwheat is helpful in lowering cholesterol and lipid levels. How to eat: Roast the nutty kernels as an alternative to rice or grind them to make flour.
This hearty cereal grain has a mild flavor and is commonly consumed with all of its nutritious outer layers. How to eat: Add it to brothy stews or use it in a grain bowl. Also look for sorghum in gluten-free beers.
Even though teff is the smallest grain in the world — about the size of a poppy seed — they are big in minerals and protein. How to eat: Add to veggie burgers, make into teff polenta, or use in cakes, cookies, and breads.
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