whole grains

Rolled Oats - whole oats are steamed and rolled into flakes

Old Fashioned - thick flakes; has the most texture; cooks in 5 minutes

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.

Kids Can!