General Grain Cooking Instructions

Each Whole Grain

will be described individually,

by its "grain name"

with its specific cooking measurements and time,

and recipe ideas...

 

But first, the method or procedure of their preparation:

Cooking Whole Grains Procedure:

It’s a good habit to RINSE all grains, before cooking, as there may be dust, dirt, gravel, etc. mixed in with them.

 

(Quinoa needs rinsing as it has a natural soapy coating and must be rinsed away before eating!! or else it'll have a funny taste )

 

However, Costco carries a brand called “Organic Earthly Choice” Premium 100% Whole Grain Quinoa in a 4 lb bag and it says it is “pre-washed” so you don’t have to.

 

Buy from www.rainydayfoods.com if wanting a larger amount of Quinoa --

(see "Buying Quinoa" under the subtopic of "Quinoa" on my website here.)

 

Store in DE (diatomaceous earth) so you can leave yourself the option of sprouting it as well as cooking it. If you "can" it yourself with an oxygen absorber, remember over time it will smother out the "alive" quality of the grain, needed for sprouting.

 

But if it doesn’t say “pre-washed” you must rinse it...

if you’re grinding it for flour, you still rinse it first; then layer on a pan (all kernels flat and not on top of each other), and set the oven to the lowest oven setting (mine is 170 degrees) for about 30 minutes to dry out. Then grind into flour and you're good to go! 

 

 

Some people feel, that before cooking, TOASTING these grains brings out more flavor, especially with: Amaranth, Millet, Buckwheat, Quinoa....

 

It’s easy enough to do... just toss them into a medium heat “dry” skillet and stir for a few minutes, then cook as outlined.  You’ll hear the “crackling” and be able to smell the toasty goodness.

 

COOKING ~

...after toasting, add the appropriate amount of “boiling” water; bring back to a boil, stir, cover and reduce to simmer until done.  If you don’t want to toast them first, then bring the appropriate amount of water to a boil, add the grain and proceed as outlined. (If desired, you can add a little bit of oil while cooking.)

 

*I like to turn off the heat about 5 minutes before the cooking time is up, take off burner, set aside, still covered, and let “steam” and finish taking up the moisture for the remaining allotted cooking time.

(This “Partial cooking”, taking off to sit and “steam” makes a fluffy grain. )

 

 

Cook larger amounts of a grain or a combo of grains (with similar cooking times) and refrigerate them for up to a week.  Just pull out the amount you need. 

 

 ***I find, to help me organize and to DO THIS, that I set aside a morning, say Monday morning of every week…….

 

....I’ll cook some whole grains, cool and refrigerate. THEN – all week, with whatever our family eats; I can add what I want to smoothies, yogurt, muffins, etc.

 

These grains FEED our bodies!

 

I'll just bet you'll feel the difference!

 

 

 

 

Cooking Times of these Whole Grains:  (to be seen in each Grain's subtopic)

 

***Amaranth, Millet, Buckwheat, Quinoa, Brown Rice, Barley, Kamut***

 

The first number indicates how much grain to use; the second number is the amount of water or liquid (such as broth) to cook that grain in, in “parts”…..

 

 

Example -  1: 2 would be 1 cup grain to 2 cups water, or 1 quart grain to 2 quarts water, and so forth

 

WATCH and CHECK ....about the middle of its COOKING TIME to see if more water (boiling) is needed so the grain doesn’t “stick” to the pan. It needs to be "boiling" water for a better cooked grain quality! Add tap water or cool water will make the grain more mushy.

 

 

 

 

 

 

 

 

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