My Kitchen Pantry Basics: Grains, Porridge and Pasta
I'm continuing "My Kitchen Pantry Basics" series this time with a post about grains, porridge and pasta. Here I will talk about my staples that I either use very often or keep in the kitchen pantry to add variety to the regular meals every now and then. Since I do not use gluten in home cooking, I'll start with the gluten-free options that you can always find in my kitchen pantry. However, I will also include some of my favorite non gluten-free items from the times when I used to eat gluten.
GLUTEN-FREE OPTIONS
1. Quinoa
Unlike 5 years ago, nowadays you can hardly find people who haven't heard of quinoa. This protein-packed ancient grain is becoming more and more popular both in home cooking and in the restaurant menus. I won't be surprised if you have seen quinoa salad bowls or options to substitute rice with a 'healthier and lighter quinoa alternative' in some of your nearby lunch spots, haven't you? My family loves quinoa for its texture, curly "tail" sprouting (if cooked properly) and lightness.
My most common use of quinoa: salad bowls, breakfast porridge (with some nut milk and my other favorite breakfast toppings), as a side dish (i.e. with caramelized onions and dried cranberries), as a rice alternative for curries, as a starch when making meatballs (using cooked quinoa instead of flour or bread crumbs.)
2. Buckwheat
I am a huge fan of buckwheat and I never get tired of eating it. Luckily, my family really enjoys buckwheat as well. Buckwheat is another naturally gluten-free grain that is a tremendous source of protein, antioxidants and fiber. It helps to prevent diabetes, improve digestion, and lower cholesterol and blood pressure levels. While it is not a commonly used grain in the United States, it can be found in stores like Wholefoods or potentially in the organic or 'healthy' section of your regular grocery store. There are two most common options for this grain - raw (also called 'green') groats or roasted buckwheat groats. Buckwheat porridge made from raw groats is much stickier and mushier in consistency than the one from roasted groats. Roasted groats give much more of a nutty flavor and turn out to be rather loose. While I do prefer roasted groats, I always keep both types at home and I either alternate them or mix them together.
My most common use of buckwheat: savory breakfast porridge, topped with pine nuts, goat cheese or turmeric (sometimes also with herbs, sauteed mushrooms, or some other veggies), as a side for a main dish, as a rice alternative to anything that you would normally eat with rice.
3. Wild rice blends (black, brown, etc.)
I have completely replaced white rice with wild rice blends for several years already. While rice is considered to be a healthier alternative as it is not (or less) process or refined, is rich in fiber and helps improve digestion and cholesterol level. Aside from its health benefits, I really enjoy its a bit chewy and al dente texture and a nutty flavor. After eating it for a few years I really find white rice quite dull and bland. The downside of brown or wild rice types is that they require much longer cooking time. However, I always make it in the pressure cooker, which saves me a lot of time and hustle.
My most common use of wild rice blends: alternative to white rice.
4. Millet
Millet is another not so commonly used grain in the US that is naturally gluten-free and uniquely rich in nutrients, such as vitamin B, calcium, iron, potassium, magnesium, etc. While we use millet less often then quinoa or buckwheat, I definitely like having it as an alternative every now and then.
My most common use of millet: breakfast porridge, creamy millet as a savory side, especially for main courses that are served with sauces or gravy.
5. Gluten-free rolled oats
I've mentioned gluten-free oats in a lot of my posts as I use them quite often in cooking, from breakfast oatmeal to all sorts of desserts. I love rolled oats not only because they are packed with fiber and minerals, but because they are so versatile and go equally great with any savory or sweet toppings. There is really something special for me about eating oatmeal for breakfast - it gives me some warm feeling, keeps me full and satisfied and always provides a lot of room for creativity.
My most common use of gluten-free oats: breakfast oatmeal with a never ending list of toppings, baked oats, overnight oats, as an alternative to flour or starch in desserts, as a savory side with some caramelized onions.
6. Gluten-free pasta
First of all, I am not a big fan of pasta. I never really liked it and rarely cook it at home. If I do, I mostly make it for my family who enjoy it much more than I do. My husband and my daughter are not gluten-free and they keep on saying that they prefer whole wheat pasta to its gluten-free alternatives. However, I have been experimenting with some gluten-free pasta types and always try to keep at least one box of it in the pantry. We've tried a lot of different variations, such as rice, quinoa, potato pasta, etc. Recently we've discovered chickpea pasta - it was one of the ingredients in our Purple Carrot TB12 meal kit. And I have to tell you - it is my absolute favorite among all gluten-free pasta alternatives I've tried. And my family has agreed on this with me. So if you are looking for a gluten-free pasta alternative and haven't tried the chickpea one yet, I highly recommend it.
My most common use of gluten-free pasta: alternative to regular pasta.
Another grain that I would like to include on my list but I haven't had much success with cooking it yet is amaranth. If you have any advice on the best ways to cook it, please share with me!
NON GLUTEN-FREE OPTIONS
In my non gluten-free days I liked to also use faro, barley, bulgur or couscous in my salad bowls or as a side dish for the main course. I especially liked faro and barley for their earthy and nutty flavor and a bit chewy al dente bite to them. So if you don't mind gluten, these are really good options to diversify regular sides or to use in your grain salad bowls.
Is it time to revisit your kitchen pantry and add some variety to your regular staples? Stay tuned and I will be sharing more ideas about the other kitchen pantry categories in the future.