Grain info and cooking chart 12-3
1 info
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 C. dry | ||
| dry skillet until they are fragrant and | ||
| begin to pop. Transfer to a bowl and wash, | ||
| then soak overnight in 3 C. water. use a | ||
| 3-qt. saucepan. Drain and reserve liquid, | ||
| adding enough to make 3 1/2 C. Bring liquid | ||
| to a boil. Do not add salt until berries | ||
| are cooked. Add grain, return to boil. | ||
| Cover and simmer. | ||
| Drain off any excess liquid. Let stand | ||
| 10 minutes. | ||
| absorption of grain. | ||
| 1 C. dry | ||
| 3-qt. saucepan and lightly salted water. | ||
| Bring to a boil, add grain, lower heat and | ||
| simmer covered. | ||
| Let stand 10 minutes. | ||
| than whole grain. After cooking it is | ||
| somewhat gelatinous in texture. Type of Grain: | ||
| 1 C. dry (medium granulation) | ||
| stirring until there is a nutty aroma. In | ||
| 2-qt. saucepan bring salted water to a | ||
| boil. Add grain gradually, stirring | ||
| constantly. Return to boil, cover and | ||
| simmer. | ||
| Let stand 5 minutes. | ||
| nutty flavor. | ||
| Note: Fine granulation is Wheatina. Follow | ||
| package directions to cook. | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
Directions
Type of Grain: Whole Grain Wheat Berries Amount of Liquid: 3½ C.
Cooking Method: Pick over and toast unwashed berries in a :Cooking and 50-60 minutes Standing Time: Approx Yield: 3 C.
Comments: Add salt after cooking to help water Type of Grain: Whole Peeled Wheat Berries Amount of Liquid: 3 ½ C.
Cooking Method: Rinse and soak overnight. Drain and use :Cooking and 50-60 minutes Standing Time: Approx Yield: 3 C.
Comments: Peeled wheat is more delicately flavored Cracked Wheat
Amount of Liquid: 2 ⅓ C.
Cooking Method: Toast grain in a dry skillet 3-4 minutes, :Cooking and 15 minutes Standing Time: Approx Yield: 2 ¾ C.
Comments: Toasting dry grain before cooking increases Submitted By DIANE LAZARUS On 03-16-95