Pasta and Grains



Pasta and Grains

I’ve yet to meet anyone who doesn’t love starchy, comforting dishes based on pasta, noodles, rice, and grains. Even during the low-carb craze, when the country seemed to go bonkers for meat, eggs, and cheese, did anyone give up these staples cheerfully? No, which is why that fad didn’t last—life without carbohydrates is decidedly unfun.

  • Nor is it smart. Whole grain starches (which include whole wheat pasta and noodles and brown rice) are packed with fiber, vitamins, and minerals. Even the less nutrient-dense carbohydrates like refined wheat and rice can be a sound part of a sane diet.
  • Anyway: We love them. And cooking pasta and grains is almost as easy as boiling water. The only trick is learning how to recognize—and anticipate—the different stages of doneness. (And observing how these foods change color while cooking in water will help you with other, more complicated skills and recipes.)
  • Then come easy techniques and flavorful stir-ins for traditional and not-so-traditional rice and grain dishes. You’ll learn how to throw together quick, easy Asian noodles and simple one-dish meals that are as good as those served in most restaurants and rival the speed of takeout.
  • In fact, once you start making pasta and grains at home, you will probably think twice about going out to eat this kind of food, and I can almost guarantee you won’t need to spend another dime on boxed or frozen processed stuff.

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