On 12/1/2020 at 11:12 AM, Katie Meadow said:Quinoa. Also technically not a grain, it's a seed. BORRRING. Expensive, too. I lump it in with kale and I say the hell with it. Both are marketed as super healthy, but neither is really more healthy than the other pseudo grains or greens.
I think the health claim of quinoa is that it's that unicorn known as the grain which supplies an actually complete protein. Making it fairly essentially to the people who ate it as a component of their native normal diet. I believe the only other grain with this unicorn status is amaranth.
I don't understand the health claim of kale at all -- in fact, more than one horticulturist-type has told me that kale will remove industrial pollutants in soil, which would seem to mean you would NOT want to eat a whole lot of it, at least not any that was foraged. I fully agree that is is not any more healthy than other leafy green vegetables.
Anyway. Although I typically eat very few grains, right this moment I am availing myself of tasty grain salads. And happily stumbled upon this old thread.
[As an aside, this cookbook on the subject looks stunning: https://www.kitchenartsandletters.com/products/grist-a-practical-guide-to-cooking-grains-beans-seeds-and-legumes. This moment of mine is going to pass in a few weeks, so I'm not buying it, but I sure do want to go look at it.]
I'm eating farro (probably my VeryVeryFavorite, the texture is just perfect); hominy (I guess not a grain, but satisfies in the same way); freekeh (unsure if I'll be buying any more of this, ever); and quinoa (which I don't like, but it was in the house and like I said, I on this high-grain junket right now).
What I realized I want next is -- well, what I want next is grits. Cornmeal is my favorite grain-like substance in the whole world, and I will often use soft polenta in place of rice -- but other than that, I kind of want a bulgur salad. My understanding is that, like corn, bulgur is milled in a fashion to where it retains a bit of incomplete protein. Which helps avoid the blood sugar spike. Along with whatever fiber is left.
Aside from size, is all bulgur the same? Or is there some brand of bulgur that is more delicious than others?
