Great Grains

beep

Someone mentioned having a little trouble cooking steel-cut oats. Here's some great info from the Sonoma Diet website:

Grain Cooking Tips
You know that grains are an important part of The Sonoma Diet because of their multiple health benefits and ability to satisfy with few calories. And you probably know by now that they can also be a versatile and delicious part of your meal options — but do you know just how versatile they can be? Check out these cooking tips to get the most out of your grains:

Simmer: This is the most common way to prepare grains, particularly for a fluffy side dish. Simply boil the correct amount of water, add the grains, then cover and simmer until all the liquid is absorbed. Try not to lift the cover to check for "doneness" because this releases the steam that has built up in the pot, altering the cooking process. For a flavor boost, try adding chicken, beef, or vegetable broth or stock in place of some or all of the water the recipe calls for. This method works for all grains, from kamut to millet to oatmeal.

Toast: Toasting grains before you cook them brings out their natural nutty flavor, deepens their color, and adds a delicious crispiness. Grains can be toasted on a cookie sheet in the oven at 350 degrees for about 12 minutes. You can also place them on a toaster sheet in the toaster oven or in a frying pan on the stovetop. Keep a close eye on the grains while you're toasting them, as they can go from brown to black quickly. And keep in mind that toasting grains does not cook them through — you'll still have to simmer them in liquid to bring them out of their dried state. Couscous and wheat berries taste especially delicious after they have been toasted.

Stir-fry: This method should be used after the grains have been cooked in liquid. The most common stir-fried grain is rice. Adding cooked brown rice and soy sauce to sautéed veggies in a wok is a great way to make homemade fried rice without all the added calories that takeout delivers. You can also stir-fry any other type of grain with veggies too — like quinoa, barley, and bulgur.

Dr. Guttersen's Tip of the Day
A Good Rinse?

Some grains require a rinse before cooking, but how do you know which ones need it and which ones don't? Many varieties of long-grain rice will cook up fluffier with a good rinse, since rinsing removes starches. However, medium- and short-grain rices are meant to be a bit sticky, so avoid the rinse cycle with these. Brown rice has a bran layer, which makes rinsing pointless. Finally, quinoa needs a good rinse in order to remove a naturally occurring pesticide that can taste bitter if left on.

beep

Someone mentioned having a little trouble cooking steel-cut oats. Here's some great info from the Sonoma Diet website:

Grain Cooking Tips
You know that grains are an important part of The Sonoma Diet because of their multiple health benefits and ability to satisfy with few calories. And you probably know by now that they can also be a versatile and delicious part of your meal options — but do you know just how versatile they can be? Check out these cooking tips to get the most out of your grains:

Simmer: This is the most common way to prepare grains, particularly for a fluffy side dish. Simply boil the correct amount of water, add the grains, then cover and simmer until all the liquid is absorbed. Try not to lift the cover to check for "doneness" because this releases the steam that has built up in the pot, altering the cooking process. For a flavor boost, try adding chicken, beef, or vegetable broth or stock in place of some or all of the water the recipe calls for. This method works for all grains, from kamut to millet to oatmeal.

Toast: Toasting grains before you cook them brings out their natural nutty flavor, deepens their color, and adds a delicious crispiness. Grains can be toasted on a cookie sheet in the oven at 350 degrees for about 12 minutes. You can also place them on a toaster sheet in the toaster oven or in a frying pan on the stovetop. Keep a close eye on the grains while you're toasting them, as they can go from brown to black quickly. And keep in mind that toasting grains does not cook them through — you'll still have to simmer them in liquid to bring them out of their dried state. Couscous and wheat berries taste especially delicious after they have been toasted.

Stir-fry: This method should be used after the grains have been cooked in liquid. The most common stir-fried grain is rice. Adding cooked brown rice and soy sauce to sautéed veggies in a wok is a great way to make homemade fried rice without all the added calories that takeout delivers. You can also stir-fry any other type of grain with veggies too — like quinoa, barley, and bulgur.

Dr. Guttersen's Tip of the Day
A Good Rinse?

Some grains require a rinse before cooking, but how do you know which ones need it and which ones don't? Many varieties of long-grain rice will cook up fluffier with a good rinse, since rinsing removes starches. However, medium- and short-grain rices are meant to be a bit sticky, so avoid the rinse cycle with these. Brown rice has a bran layer, which makes rinsing pointless. Finally, quinoa needs a good rinse in order to remove a naturally occurring pesticide that can taste bitter if left on.

wtchywmn

Thanks for the tips:flowerforyou:

beep

Wish I could remember who it was who had the trouble with burning their steel-cut oats :laugh: :laugh: