Excellent article! I also bake my grains such as Barley with broth and chopped vegetables (red peppers, mushrooms and onions). It only takes about 45 minutes!
thanks for the great article. I am incorporating more whole grains into my diet and really appreciate all the articles and comments from SP members to gain more knowledge of how to make these grains a staple in my diet!
If you want to use more whole grains, definitely invest in a rice cooker. You can get a simple one (one-button) for like $20, or a fancier, programmable one for around $100. Mine gets used almost every day -- it's programmable, so I add the brown rice and it soaks all day, then starts cooking when I programmed it to. I come home and it's freshly made! The best part is that the rice is never mushy or dry, and it even tells you how much water to use.
It also cooks a ton of other grains: I've made oatmeal (from whole oats), wheat berries, and even polenta (SO easy with a rice cooker -- you don't have to worry that it'll burn and keep stirring it). It also makes great stews and can steam veggies while your grains are cooking.
Definitely think about adding it to your kitchen if you find yourself getting into whole grains!
Tell me more about cooking grains in a pressure cooker. I always thought that was a tricky thing to do and some pressure cooker books do not recommend it.
Tonight we're having pizza and zucchini bread made with King Arthur white wheat flour instead of white flour. It's a milder form of whole wheat flour which my family is more willing to eat than regular whole wheat. Most of the time I don't think it's worth the splurge to eat white flour or refined grains. I even order my burger on a whole wheat roll, it's good too.
In order to get used to whole grains you can always mix white and whole wheat flours in your baking. I used to mix whole grain and white flour pastas together but now we just eat whole grain and no one notices.
KATZ7LIFE
7/26/2008 3:28:05 PM
most whole grains really benefit from soaking for several hours, like oat groats, spelt, even brown rice. Sprouting and then cooking is really good. Quinoa actually cooks in only 12 minutes, and then let stand for 10 to 15. Bulgur is a favorite of mine that was omitted.
WOW SP people never lets me down! I have trouble with my brown rice it always too dry or to mushy(is this a word?) but SP articles to my rescue...I am happy to report I am eating fluffy long grain brown rice...at last! thanks SP people!!! For newbies here, any question you have any doubt look for it here at SP you will find it! best to all...
WOW SP people never lets me down! I have trouble with my brown rice it always too dry or to mushy(is this a word?) but SP articles to my rescue...I am happy to report I am eating fluffy long grain brown rice...at last! thanks SP people!!! For newbies here, any question you have any doubt look for it here at SP you will find it! best to all...
I found the article on grains and preparing very interesting and informative.
Shandell1
BOUKASCOTT
2/26/2008 10:38:14 PM
Thanks so much for this interesting and informative article. Variety is the spice of life and especially when eating a daily requirement like whole grains.
I buy Kashi brand 7whole grain Pilaf and cook it in chicken broth. It has whole oats, whole long grain brown rice, whole rye, whole hard red winter wheat, whole triticale, whole barley, whole buckwheat and sesame seeds. You can use it in any recipes that would be good with rice, like stir fry and veggie soup. It tastes good on it's own as a side dish or a filling lunch. Check out www.kashi.com
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