Grain info and cooking chart 7-2

1 info

Ingredients

Quantity Ingredient
1 C. dry (washed and soaked)
3-qt. non-stick saucepan, bring salted
water to a boil, stir in soaked grain,
return to boil. Cover, lower heat and
simmer.
Let stand 10 minutes.
cooking time and allows for more even
cooking.
1 C. dry
In a 3-qt. non-stick saucepan, bring salted
water to a boil. Slowly add toasted oats
while stirring constantly. Return to boil,
lower heat to medium low. Cook, uncovered,
then cover to let stand.
Let stand 5 minutes.
45 minutes to cook and do not have as nutty
a flavor.
1 C. dry
water to a boil. Stir in oats. Cover and
let stand. Do not cook.
When done this way, the oats are thick, not
creamy. Follow the package instructions for
creamier, more gelatinous oats.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Directions

Type of Grain: Whole Oat Groats Amount of Liquid: 2¾ C.

Cooking Method: Wash grains and soak overnight. Drain. In a :Cooking and 25 minutes Standing Time: Approx Yield: 3 C.

Comments: Overnight soaking cuts down 35 minutes of Type of Grain: Steel-Cut oats Amount of Liquid: 3 ½ C.

Cooking Method: For toasted oats only.

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

Comments: Without toasting, steel-cut oats take 40 to Type of Grain: Old-Fashioned Rolled oats Amount of Liquid: 2 ¾ C.

Cooking Method: In a 2-qt. non-stick saucepan, bring salted :Cooking and Let stand 10 minutes. Standing Time: Approx Yield: 2 ½ C.

Comments: These are not the package instructions.

Submitted By DIANE LAZARUS On 03-16-95

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