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It is also good to roast freshly ground flour when you plan on using it as a thickening agent for soups or when making creams. This improves the flavor by giving it a nutty quality.

When grain is ground into flour the heat of the milling process and the resulting oxidation produces an immediate loss in nutritional value. It is therefore preferable to grind your own flour and use it immediately. If you do not have the resources for grinding flour, purchase only fresh stone ground flour.

GRAIN RECIPES

BOILED RICE
This is the base of many delicious dishes and is probably the most important recipe of the article.
1 cup rice
2 cups water
Pinch of salt

Bring ingredients to a rolling boil, lower flame and simmer 1 1/2 - 2 hours on an asbestos pad or flame tamer. Mix and serve.

Variations: Add roasted sesame seeds, 1 Tbs. Tamari soy sauce or 1-2 Umeboshi plums.

PRESSURE COOKED RICE
1 cup rice
1 1/2 cups water
Pinch of salt

Place ingredients in a pressure cooker. Let pressure come up, lower flame and cook 45 minutes. Turn off heat and let the pressure return to normal. Leave on stove 10 minutes, mix and serve.

ROASTED RICE
1 cup rice
2-2 1/2 cups water (boiling)
Pinch of salt
1 tsp. sesame oil

Roast rice in oil until color changes and it begins to pop. Pour roasted rice and salt into boiling water. Lower flame, cover and simmer 1 1/2 hours.

BAKED RICE
2 cups rice
3-4 cups boiling water
1/4 tsp. salt

Roast rice in oil until color changes and it begins to pop. Put in a casserole dish with salt and boiling water. Bake about 1 hour at 350°.

Variations: Add roasted sesame seeds and/or Tamari soy sauce.

CHICK PEAS AND RICE
2 cups rice
1/4-1/2 cup chick peas (soaked overnight)
1/4 tsp. salt
4 cups water

Bring chick peas to a boil in 1 cup of water, cover and simmer 30-45 minutes. Add partially cooked chick peas and salt to rice and the remaining 3 cups of water. Bring to a boil, lower flame and simmer at least 1 1/2 hours.

Variations: Cook chick peas and onions together. Pour cooked chick peas over rice. You can also use Aduki beans, black beans, pinto beans, lentils, etc.

RICE PORRIDGE
1 cup rice
5 cups water
1 onion (slivered)
1 tsp. sesame oil
Pinch of salt

Saute onions until transparent. Add sauteed onions and salt to rice and water. Bring to a boil, lower flame and simmer at least 3 hours or overnight on an asbestos pad or flame tamer. Mix and serve. This can be garnished with roasted seeds, dry toasted sea vegetables such as Wakame or Nori or chopped roasted nuts.

Variations: Try adding oat groats, barley, rye and wheat. Toast lightly before using to give them a more pleasing flavor.

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