After students have learned how to make good choices when choosing grain based breads and snacks, I have a lab for preparing whole grains from scratch. Most of the students were familiar with rice but all of the other grains were new to them.Each kitchen makes a different whole grain.
- Steel cut oats
- Quinoa
- Bulgur
- Cornmeal
- Rice
Then each student had a wide variety of grains to taste. I offer various toppings to make the grains a bit more enticing for the newbies.
- Maple syrup
- Brown sugar
- Raisins
- Soy sauce
- Honey
The favorite usually ends up being cornmeal mush. My students like it with maple syrup. I find that funny because older generations wrinkle their nose at cornmeal mush. :)
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