How Many Whole Grains Do You Know Besides Brown Rice?

Eating whole grains are good for us.
What are whole grains? How many whole grains do you know besides brown rice?
Brown rice and quinoa are most popular ones right now in the America.

Eating whole grains have many benefits – “getting fiber, a healthy plant-based protein, vitamins, minerals, and a variety of phytochemicals that will improve your health.”

It is simple way to cook whole grains, but they all have different energy effects and some are different way to cook.

Usually after rinse them with spring water three times or more, you soak most of them 4~6 hours or over night. Sometimes you roasted to make more fire energy for the person who has too cold energy deficiency to bring Ki/Chi energy up.

My recent cooking class I show how to cook five different kinds of whole grains. There are many benefits and different way to cook so it is important to learn how to cook properly each whole grains.

 

 

Red and Yellow Quinoa

1 cup red quinoa

1 cup yellow quinoa

3 cups spring water

2 pinch sea salt

bring up to boil and simmer for 15~20 minutes.

Move it on a trivet after turning off the heat, but keep the lid for another 5 ~ 10minutes.

 

Recently many people might heard “Quinoa” is good, but do they really know why?
Well, the first Quinoa is one of whole grains means complex carbohydrate. Complex and simple carbohydrate are very different.
Quinoa often referred to as the super grain and high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber.

 

Creamy Millet

1 cup millet

4 cups spring water

one pinch sea salt

 

Whole Oats

2 cups whole oats

6 cups spring water

2″ kombu

 

Whole Barley and Brown Rice

2 cups brown rice

2/3 cup whole barley

2 pinches sea salt

 

Hatomugi

2 cups hatomugi

4 cups spring water

2 pinches sea salt