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