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

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