Unfortunately, there are now concerns about arsenic levels in food, especially rice products. This alert if from an article in Consumer Reports magazine: November 2012. "Arsenic in your food. Our findings show a real need for federal standards for this toxin". You can find the article online at: http://www.consumerreports.org/cro/magazin e/2012/11/arsenic-in-your-food/index.htm. In short, eat less rice products and/or soak rice and discard water before preparing. But I recommend the article!
I grind my own wheat for bread, pancakes and whatever else. It is great. I can also make "wheat meat". I have only tried one time, not sure my family will eat it yet, but with beef prices rising, it will be an option for us. I love that I can make my own cream of wheat. Thanks. -Ma
Thank you for printing this article again for us new sparkers! The information was very valuable to me.
5/25/2012 4:39:16 PM
I appreciate the tips, but be aware that spelt is a type of wheat and does contain gluten so people that have celiac disease or an actual allergy to wheat should not consume it as it could be extremely dangerous.
(For all the people who just claim they have a wheat allergy without actually being diagnosed with one or having any actual documented symptoms, they'll be just fine...)
Technicality, yes, but... "quinoa (technically it's a seed)" - umm... ANY of these grains, if they haven't been cooked or ground or crushed... if you put them in dirt and add an appropriate amount of water, what do you get? Guess what... they are ALL seeds, lol.
4/1/2011 12:33:57 PM
Great article and I saved this one, too! I recommend checking out this website:
She has some excellent recipes for overnight oats. Yum!
Wow, what an awesome resource. I definitely saved this one. I need to go back and read it and experiment!! I know another Sparker made a blog recently about making her own Spark Notebook/Scrapbook. If I was, I'd definitely be including this article.
I don't cook bulgur - I soak it overnight in the fridge, drain off any remaining water and pop i the microwave for a fast, hot breakfast. The trick is using plenty of water so that it is tender in the morning. Very good.
My kamut cooks in about an hour with the rest of the barley, oats, spelt, etc. I usually let the pot sit and cool after cooking to absorb the last of the water. I LOVE those big kamut grains and how they kind of pop between your teeth when you bite them.
That's interesting. I used to cook type of grains called " Freekeh", I don't know what does it mean in English. It is very tasty , can be found whole grain or even ground to make a soup from it and like what you mentioned adding some flavors does really make a difference. This is how I cook the Freekeh grains with chicken: - in a Saucepan Golden the chicken pieces with little bit of olive oil, season with salt and black pepper only then leave aside. - add a chopped onion into the same oil and keep to tender on low heat with lid on for about 5 minutes. - Add 250g of Freekeh grains and keep stirring every 2 minutes for 10 minutes untill you hear a sound like rattle shaker, add black pepper and half tsp of Cinnamon stir then leave aside. - Return the chicken and the Freekeh into the saucepan add the chicken broth to cover the freekeh 3 cm over it. - on high heat bring it to boil then reduce to the minimum and leave to cook for 50 minutes. It is very tasty, healthy and not fatty at all and the best to skin the chicken and remove any fat seen. As any grain you have to count the calories. Enjoy..
Does anyone have any tips for getting brown rice cooked in a rice cooker to stick together better so it can be easily picked up with chopsticks? We currently use a 1:1 mix of white and brown rice just so that it can be eaten in this fashion. The hulls on brown rice seem to deny any sticking power unless something else is added to the brown rice; I was wondering if we could avoid having to mix it with anything.
I like to use 1 1/2 cups of water per 1 cup of brown rice. Cook until the water is just gone from the bottom of the pot, about 40 minutes. I prefer it this way because the rice is more al dente, rather than soft and glutenous. In fact, I make all my whole grains, couscous, and polenta with 1 1/2 cup water to 1 cup grain. I just vary the cooking time.
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