Grains have been a staple in European cuisine for centuries, yet they often get overlooked in modern cooking. With the rise of trendy superfoods, grains have taken a backseat, but it’s time for them to make a comeback. As an expert chef, I can attest to the versatility and deliciousness of grains in cooking. From the humble oats to the hearty barley, grains have so much to offer in terms of flavour, texture, and nutrition.
One of the most popular and well-known grains is wheat. It’s used to make bread, pasta, and pastries, but it’s also a great addition to soups and stews. Another versatile grain is quinoa, which has gained popularity in recent years due to its high protein content. It’s a great alternative to rice and can be used in salads, bowls, and even as a substitute for oatmeal.
For a heartier dish, try incorporating barley into your meals. It has a nutty flavour and chewy texture that pairs well with stews and risottos. And let’s not forget about oats, a classic breakfast staple. But oats can also be used in savoury dishes like oat-crusted chicken or added to smoothies for a boost of fibre and nutrients.
Grains may seem simple, but they offer endless possibilities in the kitchen. They are also packed with essential nutrients, making them a great addition to a balanced diet. So next time you’re planning a meal, don’t forget about the grains. Trust me, your taste buds and your body will thank you.