Grain info and cooking chart 11

1 info

Ingredients

Quantity Ingredient
Forms of Teff
1 C. dry
butter and toast grain, stirring constantly
until you smell a pleasant fragrance. Add
boiling salted water. Return to boil, then
cover and simmer over very low heat,
stirring toward the end of cooking time.
Method 2: In a 2-qt. saucepan, bring salted
water to a boil. Slowly add grains,
stirring constantly. Return to boil and
simmer, covered, stirring toward end of
cooking time.
When toasted, has a mellow taste and a
natural sweetness, plus a crunchy texture.
The untoasted has a milder flavor but the
same texture.
Forms of Tritacale
1 C. dry
berries, reserving soaking water. Measure
and add enough additional water to make 3
C. Do not add salt. Use a 3-qt. saucepan
and bring water to a boil. Add soaked
berries and return to boil. Lower heat and
simmer.
Let stand 5 minutes.
Salt after cooking. The berries will be
tender with a slightly pleasant crunch.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Directions

Teff comes in three colors: red, brown and white. White is the most delicate and the mildest of the three. The red and brown have a richer, nuttier flavor.

Whole Grains: Makes a tasty breakfast cereal. There is no need to presoak the grains, but they should be cooked long enough to make the grains burst open. If they are not cooked long enough, the bran layer will not open and the grain will stay intact.

Teff Flour: Now being sold by Maskal Forges in health food stores and by mail order.

Teff Pasta: Maskal Forges is still experimenting with a line of pastas. There are currently three kinds: : 50% teff, 50% whole-wheat

: 50% teff, 50% semolina

: wheat-free: 50% teff, 50% wild rice Type of Grain: Whole Grain Teff Amount of Liquid: 3 C.

Cooking Method: Method 1: In a 2-qt. saucepan, melt 2 tbs.

:Cooking and 15 minutes Standing Time: Approx Yield: 3 C.

Comments: The grain will be very thick after cooking.

Whole Grain Berries or Groats: Whole berries can also be cracked just like wheat berries to shorten the cooking time, or they can be sprouted for a more nutritious addition to breads or soups.

Triticale Flour: The gluten content is very low; best results in baking come with the addition of 50% unbleached white or whole- wheat flour.

Type of Grain: Whole Grain Triticale Berries or Groats Amount of Liquid: 3 C.

Cooking Method: Soak berries overnight in 3 C. water. Drain :Cooking and 1 hour 10 minutes Standing Time: Approx Yield: 2½ C.

Comments: Salt prevents the absorption of liquid.

Submitted By DIANE LAZARUS On 03-16-95

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