Grain info and cooking chart 12-4

Yield: 1 info

Measure Ingredient
\N \N 1 C. dry
\N \N boil. Add flakes gradually, stirring
\N \N constantly. Return to boil, cover and
\N \N simmer.
\N \N Let stand 5 minutes.
\N \N Fine and Medium Medium
\N \N 1 C. dry 1 C. dry
\N \N (instant) (quick-cooking)
\N \N couscous in a bowl, bring salted water or
\N \N pour boiling chicken chicken stock plus
\N \N stock or salted water 2 tbs. butter to a
\N \N over and cover. Do boil. Stir in
\N \N not cook. couscous gradually.
\N \N Lower heat and simmer
\N \N covered.
\N \N butter, fluffing with
\N \N fork as butter melts
\N \N in order to separate
\N \N grain.
\N \N Let stand 5 minutes.
\N \N fluffing until
\N \N serving time to
\N \N prevent the grain
\N \N from drying out.
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4

Type of Grain: Rolled Wheat Flakes Amount of Liquid: 3 C.

Cooking Method: In 2-qt. saucepan bring salted water to a :Cooking and 30 minutes Standing Time: Approx Yield: 3 C.

Type of Grain: Semolina Couscous Semolina Couscous Amount of Liquid: 1½ C. 2 ¾ C.

Cooking Method: Place instant In a 2-qt. saucepan :Cooking and Let stand covered. Let stand 5 minutes.

Standing Time: Stir in 2 tbs. soft Approx Yield: 2 ¾ C. 2 ⅔ C.

Comments: Keep covered after Submitted By DIANE LAZARUS On 03-16-95

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