Saturday, October 28, 2006

How to cook Quinoa, Barley and Kasha

Remember to always rince your grains thoroughly to remove the dust and little rocks which may have passed through the machines cleaning the grains. You can replace water with stock or milk. These grains can both for used for savory or sweet dishes.

Kasha

Description: Whole roasted buckwheat kernels.

Nutrition: Source of magnesium, copper and fiber.

Preparation:
• Rince grain to remove dust and pick out little rocks.
• 1 part Kasha for 2 cups water.
• Bring to boil, cover and simmer for 15 minutes.


Quinoa

Description: Small, white or red round grains.

Nutrition: It’s a source of complete protein. Unlike other grains which require the combinaison of beans or lentils to form the protein. Source of iron, fiber, magnesium, phosphorus, potassium, zinc, copper, thiamin and riboflavin.

Preparation:
• Rinse quinoa thoroughly as it has a non digestible chemical which coats it. Once the running water stops bubbling and it runs clear, you are set.
• Use a tea towel to remove excess water through the sieve.
• Roast the grains in the pot until you have a nice nutty smell coming from grains.
• 1 part quinoa to 2 parts water or stock.
• Boil and then cover andsimmer for 12 to 15 minutes.

Barley

Description: Pot or Pearled - Pot style is less refined and thus more nutritious.

Nutrition: Source of both fiber and iron.

Preperation:
• Rince barley to remove dust and rocks.
• 1 part grain for 3 parts water.
• Bring to boil, cover and simmer for 35 to 40 minutes.

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