Category: Carbohydrate
Grains are a type of food that come from the seeds of grass-like plants. They are a staple food in many cultures around the world and provide a good source of carbohydrates, fiber, and essential nutrients. Some common types of grains include wheat, rice, oats, barley, and corn. Grains can be consumed in various forms such as whole grains, refined grains, flour, bread, pasta, and cereals. They are versatile and can be used in a wide range of dishes, from savory meals to sweet treats.
Flavor Profiles:
- Nutty
- Earthy
- Rich
- Bitter
- Whole Grain
- Toasty
- Slightly Sour
What goes with Grains:
- Sauteed Mushrooms – Earthy flavor of mushrooms complements the natural nutty taste of grains, while the texture provides a satisfying contrast.
- Vegetables – Adds color, nutrients, and fiber to grain-based dishes, such as salads, pilafs, and stir-fries.
- Fruits – Adds natural sweetness, fiber, and antioxidants, complementing grains in dishes like fruit and oatmeal, quinoa fruit salad, or tabbouleh with pomegranate seeds.
- Spices And Herbs – Elevates grains’ flavors and aromas, making dishes more interesting and delicious, as in spiced grain pilafs, herbed grain salads, or flavored grain crackers.
- Nuts And Seeds – Enhances crunch, flavor, and healthy fats in grains, for example, in grain bowls, salads, or as a topping for grain-based casseroles.
- Legumes – Combines with grains to create complete proteins, providing all essential amino acids, as in rice and beans or whole grain pasta with lentils.
- Roasted Root Vegetables – Sweet and savory flavors of roasted vegetables, such as carrots, parsnips, and beets, bring out the natural sweetness in grains like farro and bulgur.
- Dairy Or Dairy Alternatives – Balances grains’ carbohydrates with protein and calcium, as in cheese and grain dishes, or plant-based milk in porridge or risotto.