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Whole Grains Perceived as a Whole Lot of Trouble

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Over the weekend I hosted a mountain picnic for a group of 15 educated food savvy women. The buzz of the day: wheat berries. Why? Because instead of doling out another plain ol' pasta salad I tossed together a little veggie whole grain extravaganza. We're talking clean plate club across the board. (I'm not just saying this to pat myself on the back.) What I found really interesting was the fact that everyone seemed to think that since they were so tasty they must be hard to cook.

The truth is, most whole grains including wheat berries, barley, quinoa and bulgur are actually just as easy to cook as pasta and even easier than white rice. In fact, cooking wheat berries, barley or quinoa is exactly like cooking pasta, only you don't need to have the water boiling prior to dumping in the ingredients. In the case of barley and wheat berries, it just takes longer for the ingredients to cook.

Understanding how nutritious they are, this crew was astonished to learn how simple it is to prepare them. I could've sold cases of Bob's Red Mill on the spot had I the foresight and a good connection, but I'll leave that to the pros. My sense is however, if these guys want to vie for a spot on the center of the plate in this country, consumer education has got to be part of the plan.

Whole Grains Perceived as a Whole Lot of Trouble posted by Meryl on September 22, 2008 @ 12:49 PM
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