Grain info and cooking chart 12-4
1 info
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 C. dry | ||
| boil. Add flakes gradually, stirring | ||
| constantly. Return to boil, cover and | ||
| simmer. | ||
| Let stand 5 minutes. | ||
| Fine and Medium Medium | ||
| 1 C. dry 1 C. dry | ||
| (instant) (quick-cooking) | ||
| couscous in a bowl, bring salted water or | ||
| pour boiling chicken chicken stock plus | ||
| stock or salted water 2 tbs. butter to a | ||
| over and cover. Do boil. Stir in | ||
| not cook. couscous gradually. | ||
| Lower heat and simmer | ||
| covered. | ||
| butter, fluffing with | ||
| fork as butter melts | ||
| in order to separate | ||
| grain. | ||
| Let stand 5 minutes. | ||
| fluffing until | ||
| serving time to | ||
| prevent the grain | ||
| from drying out. | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
Directions
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