Grains are among the oldest of all human foods; it’s believed that grains were the first plants mankind learned to cultivate, around 10,000 years ago in the Neolithic period. Wheat and barley, both types of grass that still grow wild profusely in the Middle East, were the first crops cultivated. Growing them ensured communities had consistent food supplies and ultimately led to the organising of society into permanent settlements based around plots of crops.
Today, there’s not a cuisine that doesn’t feature some type of grain. From Scottish oats, Italian polenta, to Turkish burghul (a form of cracked wheat), to all the world’s rices and the hominy of the Americas, grains are fundamental to all food cultures. Without wheat, for example, we wouldn’t have bread, pasta, couscous, semolina, flour tortillas and so many other good and delicious things. Imagine the world with no rice. It grows in varieties as varied as black, brown, basmati, arborio, long grain, jasmine and red. It’s not only the perfect accompaniment to curries, stir−fries, stews and the like, but gives us dishes like risotto, paella, pilaf and pudding, where rice shines as the main feature.
Grains, always on hand in a well−stocked pantry are kitchen staples; they keep well, they meld with so many different flavours and they bring nourishing substance to the table.
Keep a supply of healthy wholegrains like barley, oats, burghul, quinoa, freekeh, farro as well as a variety of rice such as brown, black and red.
HEALTH BENEFITS OF GRAINS
Denne historien er fra Issue 64 2020-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 64 2020-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.