WHAT IS this grain
Whole Grain information,
- Berries (wheat, rye),
- groats (buckwheat, oats ),
- kernels (corn) are all terms for grains in whole seed form (minus the hull).
- Grits are any coarsely ground whole or refined grain. (Cracked wheat and polenta are considered grits.)
- Flour and Meal are grains that have been ground; meal is generally considered the coarser one. “Refined” or “degerminated” means that part or all of the bran and germ have been removed.
- Rolled or flaked grains are whole grains that have been cooked, rolled flat, and baked.
- Bulgur is of whole wheat berries that have been steamed, roasted, and crushed. It qualifies as a whole grain.
- Couscous, is not a grain but a type of wheat pasta.
- Cracked wheat is coarsely crushed whole wheat berries.
- Cream of wheat, farina, and semolina are refined wheat products.
- Spelt, Einkorn, Emmer, Farro, Kamut, are ancient strains of wheats, new to most people.
- Triticale is a whole grain hybrid of wheat and rye.
- Buckwheat is NOT wheat, and is gluten free. It is actually a seed
How to cook grains
- (Add a teaspoon or so of salt, if plain water is used.)
- (Vegi broth is great for savory dishes, or add onion powder, garlic salt, soy sauce, liquid aminos / browning liquid to water)
- Water or plant based milks work great for cereal / breakfast or sweet grains.
- Usually: Bring to a boil, then lower heat.
- Covered will use less liquid.
- Uncovered, one should watch, and may need to add more liquid if it dries out.
- Uncovered usually cooks faster.
- Microwaved, or oven cooked generally needs more water and more time.
- You can soak grains a few hours or overnight which will shorten the cooking time even more.
- Whole grains need a lot longer cooking time than processed.
For every 1 cup of grains, use approximately the following liquid ratio, and keep covered.
- Amaranth, 2-3 cups liquid, 20-25 minutes
- Barley (hulled), 2.5-3 cups liquid, 45-60 minutes
- Brown Rice, 2.5 cups liquid, 25-45 minutes
- Buckwheat, 1.5-2 cups liquid, 20 minutes
- Bulgur, 1.5-2 cups liquid, 10-20 minutes
- Couscous, 1.5 cups liquid, 10-15 minutes
- Kamut, pre-soak, 3-4 cups liquid, 45-60 minutes
- Millet, 1.5-2.5 cups liquid, 25-35 minutes
- Oats (steel-cut), 3 to 4 cups liquid, 20-30 minutes
- Quinoa, 1.75-2 cups liquid, 15-20 minutes
- Rye berries, pre-soak, 3-4 cups liquid, 45-60 minutes
- Sorghum, 3-4 cups liquid, 25-40 minutes
- Spelt berries, pre-soak, 3-4 cups liquid, 45-60 minutes
- Teff, 2-3 cups liquid, 20 minutes
- Wheat Berries, pre-soak, 3-4 cups liquid, 45-60 minutes
- White Rice: Read the Bag! Lots of different types! 2 C water, 20 min. Covered tight. Sit 5 more minutes before removing lid!
- Wild Rice, 3 cups liquid, 45-55 minutes
Tips:
Best results come if you READ THE PACKAGE IT CAME IN.
