Enjoy a whole new world with whole grains

If you’ve made the switch from white rice to brown rice, great job (if not, there’s still time to give it a shot.). Now, if you’re ready for the next step, I have some tasty suggestions for you. The first is quinoa, a small round grain that is a complete protein. I use them in a much-requested latke recipe and in a beloved spin on vegetarian burgers. I also use oats in so many recipes—overnight oats, as a filler in meatballs and meat loaf, and of course, in cookies. Two other whole grains to try: Farro, a protein- and fiber-rich ancient grain, and bulgur, wheat kernels that dried and pre-cooked making for fast prep. And bonus: there are several new brands that offer pasta made with chickpeas, peas and lentils.