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

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“The food offerings provided by CulinArt are of the highest quality and enjoyed by our students, faculty, and staff.  The CulinArt team understands the importance of providing healthy options that taste good and are appealing to students.  We also appreciate that the team listens to feedback from our community and makes adjustments as needed.”

“Greetings from Washington International School! We have been so happy to have CulinArt with us this year!  The students are raving about the food!”

“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.”

“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.    ”

“I'm so grateful for your support, creativity, flexibility, and professionalism. I know this was a complicated event--made more complicated by some last-minute changes--and I deeply appreciate all the work you put in to make it happen. I've heard so many compliments about the food and the service. A really heartfelt THANK YOU for everything you did to make the event a marvelous success.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“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!”

“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.”

“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!”

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