Foodsmiths Cooking Instructions: Bulk Grains
Directions: Rinse with cold water. Bring 1 cup of amaranth & 2 cups of water to a boil. Reduce heat & simmer uncovered for 20 – 25 minutes.
Pot Barley is also known as Scotch Barley. It is less processed and therefore more nutritious.
Directions: Rinse barley thoroughly. Add 1 cup barley to 3 cups water. Bring to a boil and simmer, covered over low heat for 50-55 minutes.
Directions: Mix 1 cup kasha with 1 beaten egg. Place coated kasha in a skillet on medium heat. Let dry for 3-4 minutes, stirring occasionally. Pour 2 cups boiling water over kasha. Reduce heat to low. Cover and steam for 10-15 minutes until water is absorbed and kernels are tender.
Directions: Pour 2 cups boiling water over 1 cup bulghur and let stand until all water is absorbed, about 20-30 minutes. Use in tabouli or in a casserole.
Directions: Pour 1 cup Water into large saucepan, add 1 tsp Salt and bring to a boil. Remove from heat and stir in 1 cup Couscous. Allow to sit for 2 min. Add 2-3 tsp Butter (or Olive Oil) and heat again over very low heat for 3 min, while stirring with a fork to separate grains.
Yields: 3-4 servings
Directions: Add 1 ¼ cups of boiling water to 1 cup of Pearl Couscous. Cover pot and simmer for 8-10 minutes, stirring occasionally. Add salt to taste.
Directions: Rinse Millet. Add 1 cup Millet into 3 cups Water. Cover pot, bring back to a boil then lower temperature, so that water barely simmers. Cook for 20 min, then let sit for 20 min. Cooks up light and fluffy. Delicious in soups, stir- frys, burgers and casseroles.
Directions: Stir 1 cup flakes into 2 cups water. Simmer covered for 20 minutes, stirring frequently.
Yields: 2 cups
Directions: Rinse Quinoa thoroughly under warm running water. Drain completely. Stir 1 cup Quinoa into 1 1/4 cup Water. Add seasoning to taste and bring to a boil, stirring occasionally. Cover and simmer 10-15 min. Substitute Quinoa instead of rice in your favourite recipes.
Yields: 4 servings