Grain info and cooking chart 2-2

Yield: 1 info

Measure Ingredient
\N \N 1 C. dry
\N \N hulled or pearled (medium or fine)
\N \N final water is clear. Use 3-qt non-stick
\N \N saucepan and salted water. Bring water to a
\N \N boil, add grain, return to boil, cover and
\N \N simmer.
\N \N Let stand 10 minutes.
\N \N Slip paper towels under pot lid to absorb
\N \N moisture when standing. Fork-fluff after
\N \N standing
\N \N germ of pearled barley is polished away.
\N \N Pearled barley sold in health food stores
\N \N is slightly darker with a larger grain than
\N \N supermarket varieties.
\N \N Unhulled barley is not recommended since it
\N \N never seems to become tender, no matter how
\N \N long it cooks.
\N \N 1 C. dry
\N \N salt to a boil. Slowly add grain, stirring
\N \N constantly. Lower heat and simmer,
\N \N uncovered, stirring occasionally.
\N \N to hominy grits and are wonderful in
\N \N puddings.
\N \N 1 C. dry
\N \N boil. Slowly stir in grain, return to boil.
\N \N Lower heat to medium low and cook,
\N \N uncovered, stirring occasionally.
\N \N Cover pot and let stand 5 minutes.
\N \N rolled in a similar process to oat flakes,
\N \N adding dried fruit to last 5 minutes of
\N \N cooking. Served with milk, makes a nice
\N \N change for breakfast.
\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: Whole Grain Barley Amount of Liquid: 3½ C.

Cooking Method: Wash and rinse grain several times until :Cooking and 30-35 minutes Standing Time: Approx Yield: 3 ¼ C.

Comments: The hull and bran are removed, plus some Type of Grain: Barley Grits Amount of Liquid: 4 C. (½ milk, ½ water) Cooking Method: Use 3-qt saucepan. Bring milk, water and :Cooking and 20 minutes Standing Time: Approx Yield: 3 ⅔ C.

Comments: Cooked barley grits are similar in texture Type of Grain: Barley Flakes or Rolled Barley Amount of Liquid: 3 C.

Cooking Method: Use 3-qt saucepan. Bring salted water to a :Cooking and 22 minutes Standing Time: Approx Yield: 2 ⅔ C.

Comments: Barley flakes are lightly toasted and then Submitted By DIANE LAZARUS On 03-16-95

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