5 Whole-Grain Products That Actually Taste Good
To everyone who eats brown rice and whole-wheat pasta and has convinced themselves that it tastes good: congratulations, you’ve really fooled yourself. For the rest of us: these are the whole-grain products that actually taste good and that you can proudly serve to your guests.
Pita
Falafel, shawarma, köfte, chicken thigh, herb omelet, eggplant—the possibilities for filling your pita are endless, and all equally delicious. Whole-wheat pitas, like all other whole-grain bread, are actually quite good. As long as you add a generous spoonful of garlic sauce, of course—but the same goes for the white version.
(Pearl) Couscous
I have no idea why I do like couscous in its whole-wheat version but not pasta, since they’re both made from wheat flour. Still, whole-wheat pearl couscous is constantly in demand at my house. It has a little more bite than its smaller sibling, although I also think regular whole-wheat couscous is perfectly fine. Delicious with chicken or fish that releases cooking juices, which you then pour over the couscous.
Bulgur
Fortunately, this grain, widely used in Arab cuisine, is becoming increasingly popular. It has a similar bite to pasta or rice, but also contains plenty of fiber. When I want to eat healthily, I often make za’atar lamb meatballs with tomato, bulgur & feta. Or sauté an onion with some tomato and garlic, add bulgur, and cook everything in chicken stock for a delicious, fiber-rich side dish.
Quinoa
Last but not least, quinoa. It has a huge fit-girl reputation, and I get it. I can’t stand the sight of another energy quinoa ball either. But properly prepared, quinoa really is delicious.
Soba Noodles
Okay, not entirely whole-grain, but if you’re looking for a fiber-rich noodle, soba is your best choice. This Japanese noodle is made from buckwheat and is delicious in soups, but also with stir-fried vegetables and a tasty sauce. Add mountains of cilantro and/or scallions and dig in. Do always check the packaging carefully, though. All varieties sold in the Netherlands have white wheat flour added to them. If you have a choice, always go for the one with the highest percentage of buckwheat flour and as much fiber as possible.
