1. Whole-Wheat Pasta
Because sometimes you just need pasta—and whole-wheat kinds offer two to three times more fiber than refined white varieties, but they’re just as versatile and delicious. (Similiarly whole-wheat bread and brown rice are healthier choices than their “white” counterparts.)
To cook: Follow the package directions!
2. Quinoa
Consider it souped-up couscous. A delicately flavored whole grain, it provides some fiber (2 grams per half cup) and a good amount of protein (4 grams). Note: Research shows protein can help you feel full for longer. Rinsing quinoa removes any residue of saponin, its natural bitter protective coating.
To cook: Bring 2 cups water or broth to a boil; add 1 cup quinoa. Reduce heat to a simmer, cover and cook until the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
3. Barley
Barley is available “pearled” (the bran has been removed) or “quick-cooking” (parboiled). While both contain soluble fiber that helps keep blood cholesterol levels healthy, pearl barley has a little more.
To Cook: Pearl barley—Bring 1 cup barley and 2 1/2 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes. Quick-cooking barley—Bring 1 3/4 cups water or broth to a boil; add 1 cup barley. Reduce heat to a simmer; cook, covered, until tender, 10 to 12 minutes.
4. Bulgur
Bulgur is cracked wheat that’s been parboiled so it simply needs to soak in hot water for most uses—a perfect low-maintenance grain. It’s also a good source of feel-full fiber: just 1/2 cup delivers 5 grams.
To Cook: Pour 1 1/2 cups boiling water or broth over 1 cup bulgur. Let stand, covered, until light and fluffy, about 30 minutes. If all the water is not absorbed let the bulgur stand longer, or press it in a strainer to remove excess liquid.
5. Wheat Berries
Wheat Berries are the whole, unprocessed kernels of wheat. They're terrific sources of B vitamins, iron, magnesium, zinc and, yes, fiber.
To Cook: Sort through wheat berries carefully, discarding any stones, and rinse with water. Bring 4 cups water or broth and 1 cup wheat berries to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally, until tender, but still a little chewy, about 1 hour. Drain.
6. Popcorn
Popcorn. Because when you’re craving pretzels or potato chips...you’re certainly not going to reach for a bowl of oatmeal. Popcorn satisfies a snack craving and it’s a whole grain. No, I’m not kidding: Three cups of popped popcorn (what you get by popping 1 heaping tablespoon of kernels) equals one of your three recommended daily servings of whole grains and contains 3 grams of fiber.
To cook: Toss a heaping tablespoon into an air popper.
Via Eating Well
