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

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