"KT" > wrote in message
news:N4i_e.4496$211.4406@trnddc08...
> Where are people adding whole grains to their diets besides bread?

Brown rice is great as a dinner side dish plain or herbed or added to soup.
A hot bowl of brown rice with milk, sugar, and butter makes a tastier
breakfast than oatmeal. Barley is a good side dish and very good in soup.
Some stores offer quick brown rice and barley which aren't quite as tasty
but trim cooking time from 45 minutes to 10. Wheat pilaf (ala), quinoa, wild
rice, and millet make nice dinner sides. Buckwheat groats (kasha) are nice
for dinner or breakfast and cook very quickly. Any rolled grain - wheat,
rye, oats, triticale, etc. - is good for breakfast porridge or can be
cooked into mush and added to bread (just use any oatmeal bread recipe).
Cornmeal is great for polenta, scrapple, and fried mush (yum! fried mush and
maple syrup!) but you have to search to find whole-grain cornmeal; it's
often degerminated to keep it from spoiling quickly.

You might like to go shopping at a natural foods co-op where there's often a
wide selection of grains both common and unusual, buy a scoopful of whatever
looks interesting, and google for recipes when you get home. Check out the
whole grain pastas too, while you're there.

If you get your whole grains from bread, be sure to read the labels
carefully. A lot of "whole wheat" breads are white bread colored brown, with
a sprinkle of whole grain added to justify "whole wheat bread" on the label.
As wholesome as "seven grain bread" sounds, it can still be dyed Wonderbread
with just a dusting of half a dozen other grains. If "wheat flour" or
"enriched wheat flour" is the first ingredient on the label (rather than
specifically WHOLE wheat flour), it's probably plain white bread
masquerading as whole grain.

Kathy