Grain Info And Cooking Chart 12-3 Recipe

Grain Info And Cooking Chart 12-3 Recipe

Yield: 1 info
Recipe by luhu.jp

Ingredients:
1 C.: dry,

Directions:

Type of Grain: Whole Grain Wheat Berries

Amount of Liquid: 3 1/2 C.

Cooking Method: Pick over and toast unwashed berries in a
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.

:Cooking and 50-60 minutes Standing Time:
Drain off any excess liquid. Let stand
10 minutes.

Approx Yield: 3 C.

Comments: Add salt after cooking to help water
absorption of grain.

Type of Grain: Whole Peeled Wheat Berries
1 C. dry

Amount of Liquid: 3 1/2 C.

Cooking Method: Rinse and soak overnight. Drain and use
3-qt. saucepan and lightly salted water.
Bring to a boil, add grain, lower heat and
simmer covered.

:Cooking and 50-60 minutes Standing Time:
Let stand 10 minutes.

Approx Yield: 3 C.

Comments: Peeled wheat is more delicately flavored
than whole grain. After cooking it is
somewhat gelatinous in texture. Type of Grain:
Cracked Wheat
1 C. dry (medium granulation)

Amount of Liquid: 2 1/3 C.

Cooking Method: Toast grain in a dry skillet 3-4 minutes,
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.

:Cooking and 15 minutes Standing Time:
Let stand 5 minutes.

Approx Yield: 2 3/4 C.

Comments: Toasting dry grain before cooking increases
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
Submitted By DIANE LAZARUS On 03-16-95


Source from luhu.jp