Grain Info And Cooking Chart 8 Recipe

Grain Info And Cooking Chart 8 Recipe

Yield: 1 info
Recipe by luhu.jp

Ingredients:
Forms of Quinoa,

Directions:

Whole Grain: Cooks completely in about twelve to fifteen minutes. Use
it for a side dish in place of rice, or for stuffing, casseroles, even
puddings and desserts.

Quinoa Flour: Found in health food stores, it is very low in gluten
and must be mixed with other flours such as unbleached white for
baking bread. Ideal for allergy-free diets.

Quinoa Pastas: The range of pastas is beginning to increase, both
blended with wheat and wheat-free. Most are available in health food
stores.

Type of Grain: Whole Grain Quinoa
1 C. dry

Amount of Liquid: 2 C.

Cooking Method: Method 1: Place grain in strainer and rinse
several times. In a 2-qt. non-stick
saucepan, bring salted water to a boil.
Stir in grain, return to boil, lower heat,
cover and simmer.

Method 2; Do not rinse grain. Use 2-qt.
non-stick saucepan, toast grain first,
stirring constantly over medium heat for 5
minutes. Then add boiling salted water.
Lower heat, cover and simmer.

:Cooking and 12-15 minutes Method 1 Standing Time: 10-12 minutes
Method 2

Let stand 5 minutes.

Approx Yield: 3 1/2 C.

Comments: A transparent "halo" forms around each tiny
grain when cooking is completed.

Note: The few black seeds found in the grain may not cook completely.
If desired, pick over the dry grain and discard any black seeds
before rinsing or toasting.

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