Making the switch to whole grains is easier—and tastier—than you think.
Make at least half of your grains whole. That’s the advice offered up in the 2010 Dietary Guidelines for Americans. But sadly, most Americans are nowhere near that mark. There’s an easy way to up the whole-grains quotient—by making the switch to whole-grains pasta. Relish Chef Steven Petusevsky explains the benefits:
Whole grains, or foods made from them, contain the bran, germ and endosperm of the grain. Look for pastas made with buckwheat, brown rice, Kamut, quinoa, corn, spelt and whole wheat. And to make identifying them super easy, look for the Whole Grains Stamp on the package.
Whole-wheat pasta is perfect paired with hearty, earthy flavors. Try it with any of these toppings:
-Parsley or Other Chopped Greens
For more on whole grains…
This wholesome pasta toss is salad, bread and main course all in one easy dish.
Clams are a source of minerals. They must be extremely fresh. Scrupulously reject any that have opened, even if the fishmonger tells you that it is normal. The whole-wheat spaghetti is a welcome source of fiber.
This seemingly "kitchen sink" approach to a frittata comes together surprisingly well.
Thanks to our premade California Ripe Olive and Fig Tapenade, Homemade Farmer’s Cheese and Peruvian Roasted Chicken Thighs, this pasta is on the table in less than 20 minutes and good for the whole family. Sponsored by Microplane.