Cooking With Grains
 
 
Grains complete the protein provided by beans, which means that together they provide all the amino acids needed for muscle growth, hormone synthesis, and tissue repair. They are a good source of magnesium, selenium and zinc. Store dried grains in a cool, dark place and they will keep for about one year. Cooked grains will keep in the refrigerator for up to one week.
Author:
Cuisine: Vegetarian
Ingredients
  • Grains
Instructions
  1. Measure the grain and rinse in cold water, using a fine mesh strainer.
  2. Optional: soak grains for one to eight hours to soften and increase digestibility. Drain grains and discard the soaking water.
  3. Add grains to recommended amount of water and bring to a boil.
  4. Reduce heat, cover and simmer for the suggested amount of time.
Notes
All liquid measures and times are approximate. Cooking length depends on how hot the cooking water is. It’s a good idea, especially for beginners, to lift the lid and check the water level halfway through cooking and toward the end, making sure there is still enough water to not scorch the grains. Be sure to taste the grains to see if they are fully cooked or starting to burn.
Recipe by OncoLink Cancer Blogs at http://www.oncolink.org/blogs/index.php/2013/07/cooking-with-beans-and-grains/