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Graze Resources
WINTER 2013 RESOURCES
Every time we send an issue of GRAZE off to the printer, we're left with recipes, tips, cooking advice and other ideas we just weren't able to fit into the magazine.
Foods, vendors and farmers mentioned in this issue:
Blue Fortune Farm Black Garlic
Cooking with grains
Mystified by millet? Flummoxed by farro? Our experts are here to help. They’ve compiled the following tips for cooking with the ten grains featured in our Spring’s Periodic Table.
Amaranth
2 1/2 - 3 cups water
1 cup of grain
Combine seeds with two and a half cups water in a pot and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes, until grains are fluffy and water is absorbed. For a thicker oatmeal-like consistency, increase water to 3 cups per one cup of the grain. Cook a little longer.
Barley
2 cups water
1 cup barley
Combine barley and water in a pot and bring to a boil. Reduce heat, cover and simmer for 30-40 minutes before fluffing with a fork. Tip: try using a rice cooker. Increase water to 2 1/2 cups per cup of barley.
Buckwheat
2 cups water
1 cup buckwheat
Combine buckwheat and water in a pot and bring to a boil. Reduce heat to low, and simmer 20-30 minutes until tender. Tip: toasted raw buckwheat groats (called kasha) offers a pleasing, nutty taste. You can toast your own groats or buy kasha. To toast: place raw groats in dry pan over medium heat, stirring constantly for five minutes, until browned.
Bulgur
2 cups water
1 cup bulgur
Combine bulgur and water in a saucepan and bring a boil. Reduce heat to very low, cover and cook for 15 minutes. Fluff with a fork to separate the grains.
Farro
2 cups water
1 cup farro
Combine farro and water in a pot and bring to a boil. Reduce heat to low, cover and simmer for 25-40 minutes, until grains are tender and have absorbed all of the liquid. You will need to check the pan periodically to make sure the grains are at the right consistency.
Kamut
3 cups water
1 cup kamut
Combine kamut and water in a pot and bring to a boil. Reduce heat to low, cover and simmer for about an hour, until grains are tender.
Kasha
2 cups water
1 cup kasha
Combine kasha and water in a pot and bring to a boil. Reduce heat to low, and simmer 15-20 minutes until tender.
Millet
3 cups water
1 cup millet
Combine millet and water in a pot and bring to a boil. Reduce heat and simmer 20-25 minutes. Tip: for fluffy millet grains like rice leave it alone while it simmers. If you add a little extra water during simmer and stir constantly you’ll end up with a texture similar to mashed potatoes.
Spelt
3 ½ cups water
1 cup spelt
Combine spelt and water in a pot and bring to a boil. Reduce heat, cover and simmer about 90 minutes until tender.
Quinoa
2 cups water
1 cup quinoa
Pre-washing quinoa prior to cooking is advised to remove bitter tasting saponins from the outer hull. Simply run cold water over quinoa in fine-meshed strainer, rubbing the seeds with your fingers. Do not soak the quinoa. After rinsing, place quinoa and water in a covered pot and bring to a boil. Reduce heat and simmer for about 15-20 minutes, until the grains become translucent and the germ appears as a thin white ring around each grain. Fluff with a fork.
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
