Cooking with Whole Grains
Whole grains must be rinsed thoroughly to remove dust and any natural coatings that may impart a bitter taste. For man packaged grains, one good dousing will suffice; grains bought in bulk often require more vigorous rinsing. Clean only the amount of grain that you are planning to cook.
1. Measure the amount of grain you need.
2. Pour the grain into a strainer and plunge the strainer up and down about ten times in a large bowl filled with cold water. If the grain is very dirty, twirl it around with your fingers while it is immerse. Lift out the strainer and trow out the water.
3. fill the bowl with clean water and repeat the process of plunging and replacing the water until the water remains almost clear.
4. While twirling the grains, give them a quick rinse under cold running water.
5. Let the grains drain in the strainer while you proceed with the recipe.
Before cooking grains, you have the option of toasting them in a heavy skillet or in your cooking pot, if it is heavy-bottomed enough to prevent scorching. Browning brings out the nutty quality of grains. It also opens their pores, allowing the grains to absorb liquid more readily and therefore cook more evenly through to the center.
1. A few thin slices of fresh ginger
2. 1 or 2 cloves of garlic, cut in half or thinly sliced.
3. A Bay leaf.
4. 1/2 Teaspoon dried herbs
5. Salt added to cooking water except for Amaranth and Wheat berries which do not absorb the liquid properly if salt is added during cooking.
6. Lemon or Lime juice
Soaking long-cooking grains overnight reduces their cooking time approximately by half. Presoak wheat berries, rye berries, oat groats, and hulled barley. If you're cooking any of these grains in combination with brown rice, you must presoak them so their cooking time will be the same as the rice's. Except for oat groats, the other whole grains will remain pleasantly chew offering a nice contrast to the texture of the rice; oat groats are likely to become very mush. Soaking grains overnight can reduce cooking time by 30 to 40 percents.
1. If you are using a pressure cooker, use the heaviest pot you own and be sure it has a tight-fitting lid.
2. Measure the grains in a dry-cup measure and level off the top.
3. Measure the liquid using a glass measuring cup held to eye level.
4. If the grains are not sufficiently cooked when the time is up and all of the water has been absorbed, stir in a few tablespoons of boiling water. Cover the pot and continue to cook over verr low heat until done.
5. If there is excess water after the grains are the grains are tender, simply drain it off and return the grains to the pot to reheat them.
6. If the grains burn or stick to the bottom, plan to use a heat diffuser for future batches.
Use organic whole Grains for Nutrition, Fiber and best health
Brown In its natural state has good nutritional value. It is better than corn and approximately as good as wheat.
Brown Rice is rice with the hulls removed, but with the bran left on and has about the same caloric, vitamin, and mineral content as whole wheat, less protein, but better quality proteins and more carbohydrates and fats.
Fried Brown Rice
4 Cups cooked long grain brown rice (cooled and refrigerated for a day, use leftovers from yesterday)
1 Clove garlic (chopped fine)
1 Cup thinly sliced fresh mushrooms
1 Cup frozen peas or mixed vegetables
1/2 Cup of small pieces of broccoli
1 Cup finely chopped onions (opt)
Ingredients for sauce
1 1/2 Tablespoons Chicken Style Seasoning
2 Tablespoons soy sauce
1 Tablespoon onion powder
1/4 Cup water
2 Teaspoons lemon juice
2 Cloves garlic (minced)
2 Teaspoon dried ginger powder
1 Teaspoon hot sesame oil
Directions: Mix the sauce ingredients together in a small bowl. In non stick skillet brown mushrooms, garlic and onion if using and stir fry with the heat turned on med high for about 4 minutes, you may have to add a little water. Add the rice and stir until hot. Add the sauce ingredients and other vegetables of choice and cook covered a few minutes until everything is covered in the sauce and hot.
3 Cups cooked rice
1 1/2 Cup pineapple juice
1 20 oz. can crushed pineapple
1 Cup Chopped dried apples
1/2 Cup cashews
1/4 Teaspoons salt
2 Teaspoons vanilla
Blend the cashews, dried apples and pineapple until smooth, add the cooked rice salt and vanilla and enough pineapple juice to make the blender turn again. Blend until smooth. Serve in a pretty glass with home made granola. Delicious
12 Quick & Easy Ways to Dress up Rice!
4 Cups cooked Rice (pick your favorite)
These are not hard and fast rules, but any of the options should not take more than 5 minutes for chopping time!
1. 1/4 Cup dried currants, 1 Tablespoon pine nuts, pinch of safflower petals (white basmati or jasmine rice)
2. 1/4 Cup blanched slivered almonds, 1 Tablespoon fresh lemon zest (white jasmine)
3. 1/4 Cup raisins, 1/4 cup chopped cashews, 1/2 Teaspoon curry powder (basmati)
4. 1/4 Cup pecans, 1 Tablespoon olive oil, pinch of thyme, pinch of sage (long grain brown rice)
5. 1 Tablespoon or more of pesto (brown or white long grain)
6. 1/2 Tablespoon fresh orange zest , 1/2 Teaspoon basil (jasmine)
7. 1/4 Cup pistachios, 1/4 dried chopped apricots, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom (basmati)
8. 1 Teaspoon chopped fresh garlic, 1/2 teaspoon oregano (short grain brown)
9. 1/4 Cup coconut milk, 2 teaspoon sugar, 1/2 teaspoon vanilla (white basmati)
10. 1/4 Cup chopped green olives & a pinch of saffron (long grain rice)
11. A pinch each of cayenne, turmeric & cinnamon
12. 2 Tablespoons chopped green onion, 2 Teaspoons toasted sesame seeds 1 Teaspoon sesame oil (white or brown long grain)
Pick you favorite rice and pair it with your favorite flavors.
Baked Brown Rice
3 Cups brown rice
6 Cups water
1 Teaspoon salt or to taste
In a 9 X 12 Glass dish put all ingredients. Bake in a preheated oven for about 60 minutes or until all the water is absorbed. Very
easy and no mess!
1 Cup brown rice
2 Cups Water
Salt to taste
Bring water to boil, add rice and salt, simmer
for 1 approximately 1 hour or until water is absorbed.
Rice Cooker Brown Rice (in white rice cooker)
2 Cups rice
2 1/2 - 3 Cups water
Salt to taste
Put all ingredients in cooker and press the on bottom. It is best if you let it sit awhile after it is finished.
Brown Rice Pilaf
Little margarine or olive oil
1/2 Cup fresh peas
2 Cups cooked brown rice
Juice of one lemon
1 Tablespoons toasted ground sesame seeds
1 Tablespoon currants or raisins
1/ 4 Cup coarsely chopped almonds
Saute mushroom slices in margarine and add half a cup of fresh peas. Cook a few minutes and then add brown rice, juice of one lemon, sesame seeds, currants or raisins, and almonds. Toss butter, and add any herb or chopped parsley as desired.
Rice and Green Bean Salad
2 Cups red rice (cooked)
1/2 Cups black rice (cooked)
1/2 Teaspoon mild chili powder
1 Small can chopped tomatoes (or fresh)
2 Tablespoon olive oil
1/4 Cup pine nuts
Shallots, Green onions,or chives to taste
Salt to taste
Mix above ingredients
1 pound of fresh (thin) green beans sniped and blanched)
1 Package of Italian salad dressing mix
Oil oil for salad dressing
Blanch green beans in boiling water for a few minutes until they turn a bright green, drain and emerge in ice water. Drain again and proceed with the rest of the recipe.
Mix salad dressing according to directions substituting water for most of the olive oil and substituting lemon juice for the vinegar. Marinate the green beans in the dressing overnight or for several hours.
Drain the dressing from the green beans and pour it over the rice.
Arrange the green beans around the rice on a pretty platter and serve cold as a salad.
Cook some brown rice ahead for your vegan recipes. Brown Rice freezes well.
"Bulgur" Meat Loaf
2 Cups water
1 Large onion, cut in fourths
3 Cloves garlic, peeled
2 Medium carrots, peeled and cut into several pieces
1 Tables sesame tahini
1/4 Cup Bragg's Liquid Aminos
1 Tablespoon salt
1 1/4 Teaspoon powdered thyme
1/2 Cup nutritional yeast flakes
1 1/2 Cup bulgur wheat
1 Cup roasted and finely ground walnuts
1/2 Cup gluten flour
1/2 Cup whole wheat flour
Directions: Place carrot and onion pieces in blender along with 2 cups water, tahini, and seasonings. Blend about 10 seconds, just enough to finely chop the vegetables. Pour blended vegetables into a medium saucepan with another 1 cup water and the bulgur wheat. Simmer for 5 minutes, or just long enough to absorb the water. Mix the two flours together and then add them to the bulgur along with the ground walnuts. If the flours aren't thoroughtly mixed, the gluten flour may create lumps in the loaf. Spoon mixture into an oil 1 quart pan and bake, covered at 350 degrees for 1 hour. Remove foil for the last 10 minutes to brown. Cool the loaf in the pan for about 5 minutes and then remove to serve or cool. Serve with mashed potatoes and gravy.
Vegan Recipe Grains are valuable for their starch content and vitamins, minerals, and fiber.
1 Medium onion, chopped fine
2 Stalks celery, diced
1 Clove garlic, minced
2 Tablespoons parsley
1 Teaspoon Savory
1/2 Teaspoon Basil
3 Carrots, shredded
2 Cups Chopped, frozen and thawed spinach (well drained)
1 Tablespoon olive oil
3 Cups Couscous
1/4 Cup Nutritional yeast flakes
1 Tablespoon Cup Chicken Like Seasoning
Salt to taste
Directions: In a large Pot saute the onion, celery and garlic in water or a little olive oil. Add the Water to the pot and bring to a boil, add the Couscous and rest of ingredients except the carrots and spinach. Simmer for a few minutes, add the carrots and spinach and simmer a few minutes more. This is a pretty dish, serve with home made bread and a salad.
Note: Couscous is a wheat product and cooks in 5 minutes, it does not have much taste so add spices to taste.
Plain couscous - does not have much flavor, cooks quickly add what you like to give in flavor!!