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" If switching from white rice to brown sounds like a bore, know that&amp;#039;s not your only whole-grain option. Try one of these alternatives tonight.   Wild rice It has a nuttier taste and a firmer, chewier texture than white or brown rice. (It&amp;#039;s actually not a true rice\u2014it&amp;#039;s technically a grass!)   Kasha It&amp;#039;s also called roasted buckwheat groats. Coat it with a little raw egg or a bit of oil before cooking so the grains don&amp;#039;t fall apart. Try mixing it into ground turkey or lean beef instead of bread crumbs when making meat loaf.   Quinoa Though it&amp;#039;s considered a whole grain, quinoa is actually a protein-rich seed that contains about twice as much protein as other grains. It&amp;#039;s also rich in essential minerals like iron and magnesium. Add saut\u00E9ed onions or carrots to it for extra flavor and texture.   Bulgur It&amp;#039;s loaded with fiber and cooks very quickly. People often combine it with lemon juice, mint, parsley, salt and pepper to make tabbouleh (a Middle Eastern grain salad).   Barley Look for the &amp;quot;hulled&amp;quot; kind (check the label). It contains the same type of fiber found in oatmeal, so it can help lower cholesterol. Try it in stuffings or vegetable soup.   Whole-wheat couscous Couscous is a good base that takes on the flavor of your add-ins. Look for the whole-wheat variety (regular couscous is not whole-grain). "^^<http://www.w3.org/2001/XMLSchema#string>
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