If youre mulling ways to get more grains into your diet, think soup, writes Martha Rose Shulman in this weeks Recipes for Health.
Whole grains have higher fiber content than pasta and white rice, and because theyre slowly digested, they have less impact on blood levels of insulin than refined grains. Even light soups can be transformed into more of a main dish with the addition of whole grains.
Here are five ways to use grains like quinoa, barley, farro and bulgur in your soups.
Farro and Vegetable Soup: This thick and hearty meal, inspired by a traditional French harvest soup, uses farro (spelt), once a peasant staple in the mountainous areas of Provence.
Bean Soup With Cabbage, Winter Squash and Farro: A great way to use the vegetables of winter.
Wild Rice and Mushroom Soup: The wild rice and mushrooms bring earthy, meaty flavors to this hearty broth.
Chicken Soup With Lemon and Bulgur: If you dont have bulgur, quinoa or rice, which is traditional, work equally well for this lemony soup.
Garlic Soup With Quinoa and Snap Peas: Quinoa adds a new twist to garlic soup, which traditionally might include pasta, potatoes or toasted bread.
Andrew Scrivani for The New York Times
Written by Toby Bilanow and published on the New York Times, January 14, 2011.
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