Learning to Love Whole Grains
Filed in archive Food for Thought by Stef on January 04, 2007

, with just about anything, especially foods cooked with Asian flavors. So changing the white to brown or combining both in a dish didn't go over well with them. Sometimes presenting a totally different dish will enable you to bypass this resistance. If they've never or rarely had risotto, or pilaf, or tabbouleh, perhaps these dishes will work better. Since you are not changing anything, there is nothing familiar to grapple with. You are simply adding something new. The novelty is there, and there is no connection to something that we already love to stop us from liking the unfamiliar. Hey, it just might do the trick. Try it!Some recipes from other bloggers you might want to try:
Whole Wheat Spaghetti & Orange Chicken from Mom's Daily Dose
Whole Wheat Bread from the folks at Forno Bravo
Kibbeh from F-Food
A saffron flavored Bulgure and Pine Nut Pilaf from Secrets and Lies
Slow Cooked Beef with Craked Wheat from Haute Cuisine/FoxyChef
Quinoa-Bulgur Wheat Pilaf from SoyChick
Tips on Using Quinoa from Restricted Gourmet
Insalata di Cavolo Romano, Quinoa, Uova e Capperi, from Lucullian Delights
Quinoa Pilaf with Cardamom and Sage from Gluten-Free By The Bay
African Inspired Quinoa Peanut Soup from Eat Peace Please
Millet Rice from Mahanandi / Indira
Oat Millet Bread from Utopian Kitchen
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wholegrains healthyeating whole food kitchen whole+grains learning+love love+whole
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