"I know Len [Marquart, president of Grains for Health] from conferences and work I was doing to get school lunches to include more whole grains," says Langton. "The organization is so dedicated and doing such great work. I'm glad to see them working with restaurants."
Langton's special entree will be a whole grain croquette made of buckwheat, potato, and quinoa with a local oyster mushroom sauce and braised harvest vegetables for $17. Other participating restaurants are offering equally inspired grain-centric options: a chicken and barley burger with cremini mushrooms and Jarlsberg cheese at the Local
, whole grain minestrone soup at FireLake Grill
, roasted beet and farro risotto at Restaurant Alma,
and wild rice pilaf with pears and cranberries at Radisson Blu.
"My number one tip is just to cook a big pot of any one whole grain at the beginning of the week," says Langton. "Then you can serve whatever that is -- millet, brown rice, amaranth -- with beans or another protein the first day. The next day put it in a stir fry. Then throw in a few handfuls toward the end of simmering a soup for lunch. Fry it up crispy as a croquette or patty at the end of the week."
If you're looking to start your day with extra energy, Langton suggests blending cooked whole grains into your morning smoothie instead of protein powder. "Whole grains are alkalizing and the energy they give you lasts longer, so you don't get the spikes associated with sugars and simple carbs."
Langton's whole grain eating method of choice is to further cook whole grains down into a porridge with soy or whole milk and top with raisins, nuts, and apples. "It's the real deal Malt-O-Meal, only way better for you," says Langton.
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