This week’s *whole* grain is Wild Rice.
As I mentioned last week, grains are a vital, unrefined source of plant-based dietary fiber needed for optimal digestive and metabolic function.
Now the Paleo folks like to rag on grains because they were not part of some archetypal hunter-gatherer diet … and can be inflammatory in nature when refined (white rice) and consumed in excess.
The thing is, the growth of human civilization as we know it is only made possible by the agricultural innovations of our ancestors, including the cultivation of grains.
Wild rice is one of the healthiest, least inflammatory grains out there (learned that from my mentor of yore, Nicole Mires of Pekoe Acupuncture in Shaw). And the secret is to rotate out your grains… keep it fresh, keep it moving so your body doesn’t develop sensitivities.
With that, wild rice stars as the foundation of week’s adventures.
The Mighty Grain Bowl
Grain bowls are an awesome meal, any meal. And very easy to put together. If the grain is already prepared and on hand, say cooking on a Sunday, on a Tuesday, you could sautee fresh greens and seasonal veggies to go on top and have a meal in 10 minutes. Seriously
Say… like Brussels sprouts take about 5-7 minutes to sear.
I like to use the same skillet to heat up the wild rice.. efficient, picks up seared bits of veggies, and no *microwaves* passing through your food.
The Soul-Satisfying Salad
And sometimes it’s nice to throw in a handful of whole grains to your salads to make them heartier, full meals.
Green: Russian kale
Grain: Wild rice
Fruits: Apricot and candied ginger
Grain Bowl, Part Deux
Final offering of the wild rice LD series.. another mighty grain bowl with collards & fresh English peas. This was breakfast
Greens: collards & English peas
Grain: wild rice
Sprinkles: smoked paprika & pink Himalayan salt
Swirls: olive oil