Whole Grains Preparation Lab

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. :)