Grain Info And Cooking Chart 2-2 Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
1 C.: dry,
hulled or pearled, medium or fine
Directions:
Type of Grain: Whole Grain Barley
Amount of Liquid: 3 1/2 C.
Cooking Method: Wash and rinse grain several times until
final water is clear. Use 3-qt non-stick
saucepan and salted water. Bring water to a
boil, add grain, return to boil, cover and
simmer.
:Cooking and 30-35 minutes Standing Time:
Let stand 10 minutes.
Slip paper towels under pot lid to absorb
moisture when standing. Fork-fluff after
standing
Approx Yield: 3 1/4 C.
Comments: The hull and bran are removed, plus some
germ of pearled barley is polished away.
Pearled barley sold in health food stores
is slightly darker with a larger grain than
supermarket varieties.
Unhulled barley is not recommended since it
never seems to become tender, no matter how
long it cooks.
Type of Grain: Barley Grits
1 C. dry
Amount of Liquid: 4 C. (1/2 milk, 1/2 water)
Cooking Method: Use 3-qt saucepan. Bring milk, water and
salt to a boil. Slowly add grain, stirring
constantly. Lower heat and simmer,
uncovered, stirring occasionally.
:Cooking and 20 minutes Standing Time:
Approx Yield: 3 2/3 C.
Comments: Cooked barley grits are similar in texture
to hominy grits and are wonderful in
puddings.
Type of Grain: Barley Flakes or Rolled Barley
1 C. dry
Amount of Liquid: 3 C.
Cooking Method: Use 3-qt saucepan. Bring salted water to a
boil. Slowly stir in grain, return to boil.
Lower heat to medium low and cook,
uncovered, stirring occasionally.
:Cooking and 22 minutes Standing Time:
Cover pot and let stand 5 minutes.
Approx Yield: 2 2/3 C.
Comments: Barley flakes are lightly toasted and then
rolled in a similar process to oat flakes,
adding dried fruit to last 5 minutes of
cooking. Served with milk, makes a nice
change for breakfast.
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
Amount of Liquid: 3 1/2 C.
Cooking Method: Wash and rinse grain several times until
final water is clear. Use 3-qt non-stick
saucepan and salted water. Bring water to a
boil, add grain, return to boil, cover and
simmer.
:Cooking and 30-35 minutes Standing Time:
Let stand 10 minutes.
Slip paper towels under pot lid to absorb
moisture when standing. Fork-fluff after
standing
Approx Yield: 3 1/4 C.
Comments: The hull and bran are removed, plus some
germ of pearled barley is polished away.
Pearled barley sold in health food stores
is slightly darker with a larger grain than
supermarket varieties.
Unhulled barley is not recommended since it
never seems to become tender, no matter how
long it cooks.
Type of Grain: Barley Grits
1 C. dry
Amount of Liquid: 4 C. (1/2 milk, 1/2 water)
Cooking Method: Use 3-qt saucepan. Bring milk, water and
salt to a boil. Slowly add grain, stirring
constantly. Lower heat and simmer,
uncovered, stirring occasionally.
:Cooking and 20 minutes Standing Time:
Approx Yield: 3 2/3 C.
Comments: Cooked barley grits are similar in texture
to hominy grits and are wonderful in
puddings.
Type of Grain: Barley Flakes or Rolled Barley
1 C. dry
Amount of Liquid: 3 C.
Cooking Method: Use 3-qt saucepan. Bring salted water to a
boil. Slowly stir in grain, return to boil.
Lower heat to medium low and cook,
uncovered, stirring occasionally.
:Cooking and 22 minutes Standing Time:
Cover pot and let stand 5 minutes.
Approx Yield: 2 2/3 C.
Comments: Barley flakes are lightly toasted and then
rolled in a similar process to oat flakes,
adding dried fruit to last 5 minutes of
cooking. Served with milk, makes a nice
change for breakfast.
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
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