Dr. Gabe Mirkin on Fitness, Health and Nutrition

1/2 pound wild rice 6 cups bouillon Bring the bouillon (or salted water) to a boil, stir in the wild rice and return to boiling. Reduce the heat, cover the pot and simmer for 50-60 minutes or until the rice is tender and most of the liquid is absorbed. Drain off any...

Note: Quinoa is a whole grain that is quick to cook, so you don't need to plan ahead; you can cook it while you prepare the rest of your meal. It comes in boxes and is available in many supermarkets. 1 box (12 ounces) quinoa 4 cups bouillon Bring the bouillon to a...

1 cup millet 2 cups bouillon Bring the bouillon to a boil, stir in the millet and return to boiling. Reduce the heat, cover and simmer for 20 minutes, or until the liquid is absorbed. The millet should be tender but not mushy. Remove the pot from the heat and let it...

1 cup kasha 2 cups bouillon Bring the bouillon to a boil, stir in the kasha and return to boiling. Reduce the heat, cover the pot and simmer for 15 minutes, or until the kasha is tender and the liquid is absorbed. If you wish, you can toast the kasha in a dry frying...

1 cup brown rice 2 1/2 cups bouillon Bring the bouillon to a boil, stir in the brown rice and return to boiling. Reduce the heat, cover the pot and simmer for 40 minutes or until the rice is tender and the liquid is absorbed. Don't overcook brown rice; it tastes best...

2 cups uncooked barley 6 cups bouillon Bring the bouillon to a boil, stir in the barley and return to boiling. Reduce the heat, cover the pot and simmer for 30-40 minutes, or until the barley is tender and most of the liquid is absorbed. Drain off excess liquid if...

This is the easiest way to prepare eggplant and no oil is required, so you don't add unnecessary calories! Select a shiny, firm eggplant. Cut off the stem end. Pierce the skin in several places with a sharp knife. Set the plate on a microwave-safe dish and cook it on...