Volume 112 | February 2019
Barley: A Humble Nutrient Powerhouse
February’s Whole Grain of the Month is barley. This pleasantly chewy grain works well in pilafs, grain salads, and soups, and its neutral flavor complements nearly any cuisine. Barley has the highest fiber levels among the whole grains. Better still, barley contains a special type of fiber, called beta-glucan fiber (also found in oats) that can help lower cholesterol and reduce the risk of heart disease. When buying barley, look for the terms “whole grain barley,” “hulled barley,” or “hull-less barley,” or look for the Whole Grain Stamp. The term “pearled barley” indicates that some of the healthful bran layer has been removed.
Exploring Whole Grains & Pulses Beyond "Rice and Beans"
Nearly every cuisine has its own variation of “rice and beans” or “whole grains and pulses.” Pulses (the food group that includes beans, peas, lentils, and chickpeas) are natural partners for whole grains from both a culinary and a nutrition science perspective.
Replacing White Rice with Whole Grain Bread Can Reduce Type 2 Diabetes Risk
In a study of 45,411 adults followed for 11 years, researchers found that replacing white rice with whole grain bread can reduce type 2 diabetes risk by 18%, and that replacing white rice with noodles, red meat, or poultry might actually increase diabetes risk.
Find a Whole Grain Sampling Day Event Near You
Whole Grain Sampling Day is about a month away, on Wednesday, March 27, and we already have 150+ live events happening around the country. No matter where you live, there’s still time to join the fun and plan your own Whole Grain Sampling Day event. Contact Caroline@oldwayspt.org to learn more.

Local to Boston? Check out our Whole Grain Bread Baking Class with Chef Jason Bond at the Boston Public Market on March 11!
Whole Grain Recipes
This fruity grain salad showcases the barley, February’s Whole Grain of the Month. Pairs perfectly with spiced, grilled fish.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Arroz con Pollo is a distant relative of the classic Spanish dish paella. This Puerto Rican version features a base of sofrito, with extra flavor from olives and brown rice.

An Oldways recipe
If you’re looking for a change from standard muffin flavors, try this recipe. The muffins have a delicious peanut flavor, and make great use of zucchini. Get your vegetables and whole grains in every bite!

Recipe courtesy of The Peanut Institute

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager