Grain Glossary
(Page 2 of 2)
February/March 2000
By the Mother Earth News editors
Quinoa (pronounced "keen-wah"): This nutritious, quick cooking grain dates back to the ancient Inca empire and has recently been rediscovered as the new "supergrain."
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It has more protein than any other grain, containing all eight of the essential amino acids, including lysine, which is seldom found in grains. This makes it a great food for vegetar ians. The plant has a natural coating that acts as an insect repellent so rinse under cold water to remove any bitterness before cooking. Quinoa's unstarchy texture works well for salads and pilafs.
RICE: Besides long-grain, there's medium- and short-grain rice, which has a shorter, fatter kernel. The shorter grains stick together when cooked, which is why they are used to make sushi. Some different varieties of rice are:
Brown Rice: Brown rice, which has been hulled but still has most of the rice bran and rice germ intact, is high in B vitamins and fiber. It's a bit chewier than white rice and takes longer to cook.
White Rice: By removing the rice kernel's hull, bran and germ, white rice loses most of its vita mins and fiber. If you must have white rice, choose "converted" (which Uncle Ben made famous, since the "converted" process of steaming rice before milling forces about 70% of the bran's and germ's nutrients back into the grain.
Basmati Rice: A long-grain aromatic variety grown in Iran, India and Pakistan. Itsmells like popcorn when it's cooking and is more flavorful than plain rice.
Wehani Rice: This aromatic long-grain rice is a rich darkbrown color and is grown exclusively by Lundberg Family Farms, who specialize in quality, organically grown rice products.
Wheat berries: Wheat berries are theunprocessed wheat kernels that are processed ty~`. into flour. They are sold as either hard or soft ~"ty~ wheat berries. Hard wheat berries contain higher levels of protein, while soft wheat berries - have more carbohydrates. For less chewy '< berries, soak them in water overnight or for a couple of hours before cooking.
Wild Rice: Wild rice isn't really a rice, but ratherthe seed of a grass found in the northern Great Lakes region. Because it has to be arvested by hand, wild rice is the only costly grain.
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