Updated: Apr 15, 2020
Grains and cereals have been around for millions of years and there is evidence of this in the first hominids in the wear patterns of their teeth showing they were grain eaters.
Often hidden at the back of the cupboard or called on at times of great scarcity, grains and cereals are a cooks lifesaver. They are cheap, economical and go a long way and can be added in the tinned variety or soaked overnight or boiled for 30 minutes to make a complete inventive and delicious meal.
Here are some of my favourites which I use on a weekly basis - Basmati rice, wild black rice, red and yellow Lentils, Black eyed beans, Chickpeas, Kidney Beans, Bulgar wheat, Couscous and Freekha. There is so much variety for you to use in Dhals, curries, stews, and salads from breakfast to dinner. I suggest going into a shop and buying a grain you haven't used before and cooking with it. The possibilities will expand your cooking giving you such enjoyment in the kitchen with minimal costs.