Most of us depend on rice, pasta and potatoes as side-dish standbys.

However, there’s a world of other interesting grains out there to explore: couscous, quinoa, barley and bulghur, for example. They provide that carbohydrate kick with a twist, and a different texture or flavor is always worth a try. This guide will explain the differences between various grains, and try to inspire you to try something new.

Bulghur

Bulghur, a form of wheat, is the base of taboule salad.

A Middle-Eastern staple and the base of taboule salad, Bulghur refers to wheat kernels that have been boiled, dried and crushed. It is available in fine, medium and coarse grinds.

How to cook it: Put one cup of bulghur in a small pot with one and a half cups of water. Bring to a boil and then cover and turn heat down to a low setting. Cook for 15 minutes.

How to use it: Bulghur is good in salads, pilafs and meat and vegetable dishes.

Couscous

The spongy texture of couscous goes well with stews and saucy dishes.

Native to North African countries, couscous is a grain that’s often served with meat and vegetable stews. Its soft, spongy texture really absorbs sauce or liquid. Couscous granules come from semolina, which is the form of wheat that goes into making pasta. The great thing about couscous is that it takes six minutes to cook. Here’s startcooking.com's tutorial on How to Make Couscous.

Quinoa

Quinoa is great in savory dishes and as an alternative to oatmeal.
Photo courtesy of Susan at Feasts and Fotos.

A grain native to the Andes, quinoa grains are actually the seeds of a leafy plant. Quinoa has a distinctive crunchy texture, and a slightly nutty flavor. In terms of nutrition, quinoa is rich in protein and it’s gluten-free. Look for quinoa in health food stores.

How to cook it: Bring one part of quinoa and two parts of liquid to a boil. Cover and simmer for 15 minutes, until the grains are transparent.

How to use it: Quinoa is great as a warm side dish, mixed with seasonings and beans. It’s also good in salads, like this Quinoa and Black Bean Salad. For those looking for a change from oatmeal, here’s a recipe for Quinoa Porridge.

Barley (also known as groats)

Barley can be used as a base for many side dishes, including Pea Barley Risotto.
Photo courtesy of Kevin Lynch at Closet Cooking.

This grain, which comes from the grass family, is well known for its high fiber and health benefits. It’s important to remember to buy whole barley (or hulled barley), as opposed to pearl barley, which has been processed and is not considered to be whole grain.  Barley is well-known as an addition to soups and stews, but its chewy texture also makes it a great side dish.

How to Cook it: Use 2.5 to 3 cups of water per cup of hulled barley. Bring the water to a boil, then add the barley, cover the pot, reduce heat to low and cook for about 1.5 hours.

This Beef, Leek and Barley Soup from Smitten Kitchen, delicious!

Grandma's Grain Recipe, makes a big batch of mixed, cooked grains that you can use to make hot cereal, or as a savory side dish.

Rice

Brown rice is chewier, nuttier and healthier than white rice.

Startcooking has tutorials on making white rice, brown rice and fried rice on the stove. It’s also possible to bake rice in the oven, as this recipe for Oven-baked Brown and wild Rice demonstrates. Keep in mind that brown rice is the healthiest choice.

Wild Rice

This is actually a kind of seed, rather than a grain. It’s got a hearty, chewy texture and is even healthier than brown rice, containing lots of protein, calcium, iron and potassium.

How to cook it: Cook one cup of wild rice with three cups of water. Bring the water to a boil, cover and simmer over low heat for 35 to 55 minutes (or until the water is absorbed).

How to Use it: Wild rice makes an excellent warm side dish, and is also delicious in cold salads. Pioneer Woman serves up an excellent tutorial for Fresh Corn With Wild Rice – a side dish she recommends for Thanksgiving.

What are Whole Grains?

Eating grains in their whole grain form (as opposed to their processed form) has been shown to have a host of health benefits. Studies report that regular consumption of whole grains reduces risk of heart disease, stroke, cancer and obesity. Refining processes typically remove 25 per cent of the typical grain's protein and many other nutrients are lost.

Tips on Cooking Grains

• Although most grains will have cooking instructions on the package, here’s a handy guide to grain cooking times.
• Toasting grains before cooking will make them more flavorful. To toast the grains, spread them out in an even layer in a frying pan and heat for a few minutes. Stir them so that they don’t burn.
• Grains can be cooked in water or broth, or a combination of the two.
• Cooked grains keep for 3 to 4 days in the fridge.
• You can freeze any leftovers to use later.

Enjoy!

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Chicken Marsala is the name given to chicken cutlets topped with a gravy made from Marsala wine (which comes from Italy.) This recipe is also chock full of mushrooms! I used a combination of Shitake mushrooms….

…and Baby Bella mushrooms.

For the Marsala Sauce you will need:

• 1 pound of mushrooms, cleaned and sliced
• 1 Tablespoon of butter
• 1 clove of garlic, crushed
• 2 Tablespoons of flour
• 1/2 cup of Marsala
• 3/4 cup of chicken stock

To make the chicken cutlets you will need the following ingredients

• 2 eggs
• 2 tablespoons of water
• 1 cup of dry seasoned bread crumbs
• 1 cup of flour (to dredge the chicken)
• 1 1/2 pounds of thin sliced boneless chicken breasts
• 3 tablespoons of vegetable oil

Step 1

Wash and slice the mushrooms. 
Crush the garlic. 
Measure out all remaining ingredients needed for both the chicken cutlets and the Marsala sauce.

Step 2

Cook the chicken cutlets according to my video on how to make Chicken Cutlets.

As you’ll see on the video, boneless chicken breasts need to be first coated (dredged) in flour, then eggs, then bread crumbs.

Once you have finished coating the chicken, be sure to THROW AWAY any leftover flour, egg, and bread crumbs. Raw chicken is filled with bacteria which makes the leftovers unusable.

Step 3

When the chicken is cooked, remove it from the pan and put it on a dish. Cover the dish with tin foil to keep the chicken warm.

Step 4

Melt 1 Tablespoon of butter in the same pan you cooked the chicken in.

Add 1 clove of crushed garlic….

…and the cleaned and sliced mushrooms, and cook for 1 minute over medium heat.

Stir in 2 Tablespoons of flour and cook for another 30 seconds.

Add 3/4 cup of chicken stock…

…and 1/2 cup of Marsala.

Stir until thickened and…

…continue cooking for another 4-5 minutes or until the mushrooms are tender.

Add some salt and pepper to taste and pour the sauce over the cooked chicken.

Enjoy!

You can view and print this recipe here.

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A hearty bowl of hot soup is great on a cold, winter’s day.  Here is a selection that will satisfy both the hearty and the finicky eaters in your family.

1. Baked Potato Soup This recipe is fantastic!  It is so thick you could use a fork to eat it!
2. Split Pea Soup with turkey sausage is really hearty and healthy at the same time.
3. Tomato Soup never tasted this good from the can.  (A grilled cheese sandwich on the side is a must!)
4. Mixed Bean and Vegetable Soup, made with lots of root vegetables, has just a hint of curry powder to give it a slightly exotic flavor.
5. Pumpkin Soup: This no-fuss soup, made with canned pumpkin, is ready in a pinch if you don’t have hours to spend in the kitchen.
6. Tuscan Bean Soup Fresh herbs are a must for this flavorful, aromatic, and easy to make soup.
7. Chicken Noodle Soup If you’ve got leftover chicken, some pasta in the pantry and a variety of vegetables in the fridge, you’ve got the makings for a soup that’s hearty and is made in less than 30 minutes.
8. French Onion Soup Crusty bread and melted cheese make this soup not only delicious but fun to eat as well!

PS.
For those of you lucky enough to be surrounded by sunshine and warm weather, this cold Gazpacho is perfect for dinner tonight.

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