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.

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  • March 5, 2018

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What our clients are saying

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“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…”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“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.”

“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.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

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