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Cook grains in large batches to use later:
❁ Divide cooked, cooled grains into single-use amounts in freezer bags or containers. Label and date. Refrigerate or freeze.
❁ Use refrigerated cooked grains within 3-4 days. Use frozen cooked grains within 2-3 months.
■ Heat, air and light can make whole grains taste and smell rancid. Store whole grains in:
❁ Look for the whole grain stamp on packaged foods.
❁ Use cooked whole grains for salads, breakfast bowls, or a dinner side dish.
❁ Try whole grain pasta. It is firm and has a nutty taste.
❁ Bulk bins allow you to buy just the amount you need or can use within a month or two. Cost may be less than packaged grains.
❁ Whole grains should smell faintly sweet and pleasant or have no odor at all. Avoid grains that smell unpleasant or musty.
❁ Look for whole wheat flour as one of the first ingredients on a product you buy – breakfast cereals, pasta, breads.
❁ Substitute whole wheat flour for up to half the flour in a recipe - try it in cookies, pancakes, pizza crust, muffins or breads.
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