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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“Yesterday I ordered the special (Bloody Mary Burger) which was one of the best burgers I’ve ever tasted, [but] this e-mail is not to praise the burger.  Eating the burger reminded me of the great service, professionalism, the smiles, the knowledge and the great food that I have come to love each and every day.  Your team, who really work as a team, take their time to explain nutrition and meal ideas, and encourage healthy eating.  I wouldn’t change one thing about this crew. I would like to extend my heartfelt gratitude for their hard work each and every day.”

“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.”

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“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!”

“Just a note to let you know that you ROCK! You always pour yourself into [The] Webb [Schools] to make the dining experience the very best it can be. I’ve been hearing such positive things about the food quality this year – something I hope you feel really good about. And it is times like this with the Coronavirus that leaders truly emerge. You have been unbelievably accommodating in making last minute changes to how we serve, etc. and all else we do in the dining hall and I just want you to know how much I deeply appreciate your devotion to this special community. You are a key part of it – you model beautifully the very best of Webb. So thank you!!”

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“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.”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

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