What’s in a Dietitian’s Pantry?
Preparing nutritious meals is easier when you have the right foods on hand. We asked NWH Registered Dietitians how they stock their cupboards, fridge and bins. Some of our RDs are feeding families, some are cooking for one. Either situation has its challenges. Here are their five favorite pantry staples and why they love ‘em.
Each week we’ll share another dietitian’s list. This week’s five food faves come from Jill Ashbey-Pejoves RD, CDN, CNSC, CDE. Jill shops and cooks on Sunday to make weeknight dinners quick and easy.
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1. Canned, Diced Tomatoes
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2. Canned Beans
Any kind. I rinse them to remove the extra sodium, and then put them into, soups, salads and stews.
3. Low-sodium Chicken or Vegetable Broth
This is very convenient for making soups, stew and sauces. I keep large and small sizes on hand so I can use just the amount I need.
4. Dried Mushrooms I don’t use them that often, but their intense flavor when reconstituted really makes mushroom risotto amazing. Don’t forget to rinse them really well or you’ll also add unwanted crunch to your dish!
5. Short Grain Brown Rice
When someone says they don’t like brown rice, I tell them to try short grain. It’s moist with a wonderful nutty flavor. Yes, it takes forever to cook, but there are microwavable and boil-in-the-bag versions that are quick. I like to make a big pot on Sunday and use it throughout the week.
Check back next week for more pantry tips.
