How to Cook Rice, Grains, and Beans
Quinoa
"Super-grain" b/c complete protein When cooked, expand to 3 times their size Toast before adding water
Wild rice
An aquatic grass; America's only native grain; found in lakes and cultivated in Minnesota, California, and Canada
Cornmeal/ polenta
Consider "instant" or "quick cooking" vs traditional style; degerminated or full-grain meal; and grind size Degerminated meal is preferred (hull and germ removed) Coarser grind best for polenta Finer grind for muffins or cornbread
Short-grain white rice
Do not eat much of this in America; round grain with soft and sticky texture SUSHI
White rice
Germ and bran removed
Medium-grain white rice
Grains fat and measure 2-3 times longer than wider Cooks up sticky and clumps together CHINESE RICE
Long-grain white rice
Grains slender and elongated; measures 4-5 times longer than wide Cooks up light and fluffy with firm and distinct grains (pilafs and salads) BASMATI
Dried beans
Large variety; can have trouble softening when cooked in mineral-rich tap water (hard water)---> use bottled water
Brown Rice
Long (pilafs) Medium (risotto) Short (sushi)
Bulgur
Made from wheat berries that have been steamed or boiled and then ground Soaked with flavored lemon, lime, or tomato juice
Millet
Mellow corn flavor and fine texture; tiny seeds; versatile Pilafs or just a pat of butter Overcooked releases starch, creating creamy consistency for breakfast porridge
Indian basmati
Must be cured for 1 yr b/c it dehydrates rice into grains that expands greatly when cooked
Wheat berries
Not berries; whole husked wheat kernels that have rich, earthy flavor and firm chew Unprocessed so remain firm; great for salads Toast before adding water to bring out nutty flavor
Basmati
Nutty flavor and sweet aroma; pilafs and curries
Canned beans
Rise throughly b4 use - 1 lb of dried= 58 oz canned
Brown rice
Simply husked and clean
Barely
Staple used in soups Has nutty, subtly sweet flavor that goes with meats Releases starch to create creamy consistency
Couscous
Starch made from durum semolina, the high-protein wheat flour that is also used for Italian pasta Used by rubbing couscous and water b/w hands to form small granules; stews in steamer called couscoussier Israeli couscous (pearl couscous) larger than traditional and is unique
freezer
To preven oxidation, whole grains are best stored in ___
Farro
Used in Tuscan cuisine A sweet, nutty flavor and chewy bite 3 sizes - Midsize (most common in US) When cooked, tender with slight chew Takes best to pasta cooking method b/c abundant water cooks grain evenly
Lentils
Vary; 1 hr in warm salt water to improve texture - French: lentilles du Puy - Red and yellow disintegrate - Green and brown preferred
