A great grain to try is Quinoa. It's popular right now, AND it has all the essential amino acids that are found in meat so it's a complete protein. To boot, it's gluten free.
The Contra Costa times ran four recipes that use Quinoa on January 12th. I'll reproduce them here one recipe at a time.
1 onion, minced
1 teaspoon olive oil
Salt and pepper
1½ cups quinoa, rinsed and dried on a towel
1¼ cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon minced fresh thyme or ¼ teaspoon dried
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley, basil, cilantro or scallions
1. Combine the onion, oil and ¼ teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.
2. Stir in the quinoa, increase the heat to medium, and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth, lemon zest and thyme and bring to a simmer. Reduce the heat to low, cover and simmer until the quinoa is transparent and tender, 16-18 minutes.
3. Remove the pot from the heat, lay a clean folded kitchen towel across the top of the pot and replace the lid. Let sit for 10 minutes, then fluff the quinoa with a fork. Stir in the lemon juice and fresh parsley or herbs. Season with salt and pepper to taste and serve.
-- "America's Test Kitchen's Healthy Family" (America's Test Kitchen, 528 pp., $34.95)
Per ¾"'cup serving: 170 calories, 3.5 g fat (0 saturated), 0 mg cholesterol, 30 g carbohydrates,