Celebrating National Nutrition Month with Whole Grains - CulinArt Group

Eat Well Blog

Celebrating National Nutrition Month with Whole Grains

For the month of March, we will be highlighting a few things –the nutritional benefits of the superfood whole grains as well as how they are used around the world, and how to go further with food. Let’s start with whole grains…

With the wide variety of whole grains available, there are many options for you to choose to get your fill of these fiberful grains. Whole grains are grains that include the entire kernel – the bran, germ, and endosperm – which is why they are great sources of iron, B vitamins, and fiber. Ranging from common, every day grains, like brown rice and whole wheat bread, to more exotic grains like freekeh and black rice, you can customize and add variety to any meal. Some whole grains, like quinoa, are even complete proteins.

Around the world, grains have become a staple ingredient. Rice is one of the most popular grains due to its affordability and versatility. Long grain rice can be used to make pilafs and Indian dishes since it is low in starch causing each grain to separate. Medium and short grain rice are typically used in Chinese dishes and Italian risotto because they are starchier, which makes each grain stick together. Freekeh is native to Northern Africa and parts of the Middle East. This grain is green in color and adds a nutty, earthy, and sometimes smoky flavor to dishes. Quinoa was originally discovered in South America close to 5000 years ago. It is naturally gluten free, comes in a variety of colors, and is a great source of vegetarian plant-based protein.

Grains are stored dry and have a long shelf life, but can be easily brought to life by cooking in boiling water or broth. There is not a one-size-fits-all cooking technique when it comes to grains, so be sure to check the preparation instructions before starting the cooking process.

Enjoy grains for breakfast, lunch, dinner, and surprisingly dessert. Freekeh has a similar consistency to steal cut oatmeal, creating a warm and hearty breakfast. Wheat berries add a nice texture to stews, chilies, and soups. Black rice has a nutty flavor and makes any dish pop with color. Quinoa, and some other grains, can be ground into flour and used for baking. The meal options are endless!

For the month of March, CulinArt cafes will feature the superfood Whole Grains providing a nutritional boost of fiber, B vitamins, antioxidants, and other health benefits.

Up next on the blog: tips and tricks on how to go further with food.

  • 0
  • March 5, 2018

Leave a Reply

Your email address will not be published.

SUBSCRIBE TO THE CULINART EAT WELL BLOG

Loading

What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

Connect With Us

Want to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.

Connect
X

Connect With Us

    I am a*


    Submit