Yotam Ottolenghi Quotes

I love quinoa. It's great, it cooks like rice and is better than caviar.

I am a huge fan of quinoa, not only for its health benefits but because it tastes the best out of all the grains.

Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.

I cannot get enough farro.

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.

Dinner is often a stew of beans or legumes, which are awesome for dieting; they give you that meaty satisfaction and both are excellent with whole grain rice or bread.

Amaranth, the world's most nutritious grain, is available from health food stores.

I like beans. Lentils are beans, right? I love beans and rice.

For a nutrition tip, try implementing quinoa into your diet. It's a high source of protein.

Most grain foods, whether we're talking about quinoa, amaranth, the very popular grains of the day - the reality is they still are associated with a carbohydrate surge.

Personally, I enjoy a bowl of brown rice for breakfast most of the time.

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.

Chicken, brown rice, and veggies is a great healthy dinner option. It's full of whole grains and protein, and will keep you full for a long time.

The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.

Real nutrition comes from soybeans, almonds, rice, and other healthy vegetable sources, not from a cow's udder.

Broccoli gets such a bad rap. This is perplexing to those of us who love that green, treelike, stalky vegetable.

The term "whole grain" is not largely meaningless.

I like quinoa and brown rice, and I try to do that over a lot of white flour bread, even though I love that kind of bread.

I try to stick to the natural peanut butter, and I have several jars in the cupboard. I'll put it on oatmeal, rice cakes, chocolate... I just love it.

Lentils, beans, and other legumes, such as chickpeas, are all excellent sources of fiber.

I try to incorporate quinoa in unique and fun ways into most meals.

To us in Asia, rice is such a staple, we take it for granted. I didn't even think about how I made it until I came to the Western world.

I like broccoli. I like rice. I like carrots. I like vegetable juices. Y'know? I mean, I'm with all that.