We love shells and white rice, but when they come back too often to the menu, weariness ends up setting up. In France, each consumes an average of 8.6 kilos of pasta and 4.5 kilos of rice per year, two starchy stars which sometimes lack variety. Good news, six original cereals and full of character give breath to daily meals.
These forgotten cereals that come back in force
The amaranth
Consumed from the time of the Aztecs, the amaranth is naturally gluten -free. Its small seeds are cooked in about twenty minutes. They can be grilled like popcorn, use them as a garnish or integrate them into a vegetable stuffing. Its versatility particularly appeals to vegetarians.
The Farro
With its hazelnut taste and its firm texture, the Farro has something to seduce lovers of rustic dishes. In salad, risotto or in a soup, it brings an authentic note. Its cooking time is about 30 minutes. As a bonus, it is rich in fiber and protein.
Freekeh
Originally from the Middle East, Freekeh is a green wheat harvested young and then smoked. Its soft texture and slightly sweet flavor make it a unique ingredient. Quick to cook (10 to 15 minutes), it accompanies both crunchy and softer dishes.
The Fregola Sarda
Coming straight from Sardinia, the Fregola Sarda is in the form of small toasted semolina beads. It baked in 10 to 15 minutes and seduces with its roasted taste and its crispy texture. It goes perfectly with a raised tomato sauce, grilled vegetables or fish.
The Small spelled from Velay
Cultivated on the highlands of Auvergne, the small spelled of Velay pushes more than 800 meters above sea level. Its express cooking (10 minutes) and its hazelnut taste make it a daily practical ally. It is eaten both hot and cold and contains eight essential amino acids.
The Kasha
Very widespread in Eastern Europe, the Kasha is grilled buckwheat. It is preparing in just 10 minutes and is distinguished by its smoked chestnut flavor. In salads, as an accompaniment or in a pancake, it brings character and originality to home cooking.
How to easily integrate them into your meals?
To make these cereals naturally replace pasta and rice, just invite them to your recipes once or twice a week.
- Farro and freekeh easily replace rice in a pan -fried or soup;
- The Kasha and the Fregola perfectly accompany roasted vegetables or tomato sauce;
- The amaranth enriches a vegetable gratin or a vegetable stuffing;
- The Small spelled is available in cold salad or in hot garnish.
Changing cereals is the assurance of varying pleasures without complicating the kitchen. These six quick to prepare alternatives provide diversity on the plate while reinventing everyday dishes.