Grain info and cooking chart 3-2

1 info

Ingredients

Quantity Ingredient
1 C. dry
beaten egg. Toast in skillet for 3 minutes
to coat the grain with egg and to seal and
separate the grain. Add boiling salted
water or stock plus 1 tsp butter. It will
splutter up. Cover, lower heat and simmer.
Let stand 5 minutes.
than kasha, almost an off-white. It also
has a more delicate flavor than the roasted
buckwheat.
1/2 C. dry
to taste, plus a small piece of butter.
Bring to a boil gradually, add grain,
stirring constantly. Lower heat to medium
low and cook, uncovered, stirring
occasionally towards end of cooking.
Cream of Wheat, with its own flavor.
1 C. dry
to taste, plus a small piece of butter.
Bring to a boil gradually, add grain,
stirring constantly. Lower heat to medium
low and cook, uncovered, stirring
occasionally towards end of cooking.
8 - 10 minutes - medium
5 - 6 minutes - fine
Let stand 5 minutes.
slightly grassy flavor. Perfect for people
with wheat allergies and it's gluten-free.
The choice of granulation depends on the
final dish.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Directions

Type of Grain: Whole Buckwheat Groats Amount of Liquid: 2 C.

Cooking Method: Use 10-inch skillet. Mix grain with lightly :Cooking and 10-12 minutes Standing Time: Approx Yield: 4 C.

Comments: Whole unroasted buckwheat is paler in color Type of Grain: Creamy Kernel Buckwheat Grits Amount of Liquid: 3 C. (1 C. milk, 2 C. water) Cooking Method: To a 3-qt saucepan, add milk, water, salt :Cooking and 10-12 minutes Standing Time: Approx Yield: 2⅓ C.

Comments: A bit coarser in texture but similar to Type of Grain: Roasted Kasha Amount of Liquid: 2 C.

Cooking Method: To a 3-qt saucepan, add milk, water, salt :Cooking and 10 - 20 minutes - whole Standing Time: 10 - 15 minutes - coarse

Approx Yield: 4 C.

Comments: Kasha has a nutty, fragrant, assertive and Submitted By DIANE LAZARUS On 03-16-95

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