Cooking a Different Whole Grain Each Week Is Part of My Diet Plan
I made a big batch of quinoa over the weekend and put it in the fridge for weekly lunches. Sure, it’s a nutty and tasty, fairly quick-cooking whole-grain “superfood” (I hate that word and just saw a book claiming that kale is “the world’s most powerful superfood”), but tasty as it is, the key is what you put on it. So far this week, two hits: first, a South Indian vegetable and lentil curry I made and froze a few weeks ago, with aromatic curry leaves and the strange, funky spice-resin asafetida. Second, a half-cup of fresh tomato sauce left over from a spaghetti dinner, drizzled with a little extra olive oil and sprinkled with crunchy Maldon salt flakes.
Next up: Kamut with lady peas (which are kind of like black-eyed peas, popular in the South), flavored with bits of smoky bacon.
This idea—making a whole grain on the weekend and eating it during the week with a well-matched topper—is a favorite of my friend Mark Bittman, who lost 30 pounds when he changed the proportions of foods in his diet, and it’s definitely going into heavy rotation here.