Grains recipes
Everyone should be eating more grains! Full of protein and fibre, grains such as quinoa, spelt, freekeh, rice and wheatberries are a great way to make your diet more diverse and healthy.
A rice bowl is a wondrous thing, but often – despite the simplicity of its title – a rather cluttered and complicated one. Here, I have pared it back, to make a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs and radishes stirred through it, and an avocado to top it. It’s a simple take on an inspiringly expansive idea. So please use this as a starting point only. It’s very much a non-recipe recipe, and every time I make it, I add something different, depending on what’s to hand.
Each serving provides 498 kcal, 13g protein, 61g carbohydrate (of which 4.1g sugars), 21g fat (of which 4g saturates), 6.1g fibre and 1.9g salt.
More grains recipes
Storage
While it's tempting to leave grains in the packet you bought them in, they should be transferred to an airtight container and kept in a cool, dark place to optimise their shelf-life and prevent infestation.
Since consumers are not told the date of harvest, it's best to use grains within one year of purchase, and ideally within three to six months. For this reason, it's preferable to buy grains little and often rather than in bulk.
Other considerations
Grains are high in protein and therefore a valuable part of a vegan diet.
