GRAINS OF INTEREST
Add some crunch to yoghurt with barley; make salads more filling with freekeh; and enjoy the nutty flavour of buckwheat in pancakes. The diversity of grains means there’s a good chance you’ll find one that’s perfect for every meal, snack and dessert.
To take full advantage of all the grains on offer, have a closer look in the health-food aisle where you’ll find an array of interesting grains, from ancient to modern, exotic to staple, gluten-free to high-fibre.
Felicity Curtain, nutrition manager of the Grains & Legumes Nutrition Council and an accredited practising dietitian, suggests setting yourself a challenge to try a different grain each month, and to stay inspired with new recipes and food ideas.
People with a gluten intolerance or coeliac disease don’t need to miss out on the wonders of grains, either, as there are many gluten-free varieties on the market, such as rice, quinoa, buckwheat, corn and amaranth.
