Rice, White
The traditional bowl of rice is, by far, the most important food in the world today. Half the world’s population eats it three times a day. Rice is one of the most nutritious of grains, low in fat and sodium and high in fiber. It …
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Rice, Brown
The traditional bowl of rice is, by far, the most important food in the world today. Half the world’s population eats it three times a day. Rice is one of the most nutritious of grains, low in fat and sodium and high in fiber. It …
Quinoa, White
Quinoa is another one of the super grains. It contains more protein than any other grain. In fact, it is considered a complete protein since it contains all eight essential amino acids.
Quinoa is also high in unsaturated fats and lower in carbohydrates than most grains. It is loaded with niacin, iron, phosphorus, potassium, and is high in lysine.
Quinoa will expand to four times its original volume.
The staple of the ancient Incan civilization, quinoa was called “the mother grain.” When planting this highly revered grain, the Inca indians used a solid gold shovel. Quinoa is still used as a staple in South America.
Use quinoa in side dishes, soups, cereals, breads, pancakes, and waffles.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Nutritional Information
Quinoa, White is a Super Grain so it contains complete proteins
Quinoa, White is Gluten Free
Fiber Content: 3.0 grams per 0.5 cup
Quinoa, White Usage
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Salad
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Soup
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Yeasted Breads
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Pancakes & Pastries
|
Cookies & Treats
|
Meat Substitutes
|
Non-Yeasted
Breads & Cakes |
|
Yes
|
Yes
|
Yes
|
Yes
|
No
|
Yes
|
Yes
|
Quinoa, White Cooking Times
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Cooking Ratio
|
Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
|
|
1:2.0
|
20 Minutes
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6 Minutes
|
7 Minutes
|
The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Quinoa Family
Quinoa cooks just like white rice. White is easy to hide in things. It is fluffy and is hard to find when added to dishes. Black does not cook up as fluffy as the white and red, but it is so pretty when added to dishes. Red Quinoa is perhaps my favorite. I love it. I have added it to almost anything you can dream up. It is the perfect meat extender or substitute. I adore it.
Quinoa, Red
Quinoa is another one of the super grains. It contains more protein than any other grain. In fact, it is considered a complete protein since it contains all eight essential amino acids. Quinoa is also high in unsaturated fats and lower in carbohydrates than most …
Quinoa, Black
Quinoa is another one of the super grains. It contains more protein than any other grain. In fact, it is considered a complete protein since it contains all eight essential amino acids. Quinoa is also high in unsaturated fats and lower in carbohydrates than most …
Oats, Steel Cut
Oats have excellent nutritional qualities and are rich in protein, seven B vitamins, calcium, fiber, and unsaturated fats. Flour from oats is gluten free, and it is believed that oat bran lowers cholesterol.
The reason oatmeal keeps longer than other grains is because the heat used to process it destroys the enzymes that hasten staling.
Oat groats are untreated, natural, hulled oats with the outermost inedible chaff, or hull, removed.
Quick oats are groats that have been steel-cut into pieces before being steamed and flattened by steel rollers into thin flakes. Quick oats have less texture and are less chewy than rolled oats.
Steaming then crushing oat groats between steel rollers make rolled oats, also called old-fashioned oats. The cholesterol lowering bran and B viatmains are retained. Old-fashioned oats and quick oats can usually be interchanged in recipes.
Use oats in cereal, cookies, breads, pancakes, and waffles.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Nutritional Information
Oats, Steel Cut is Gluten Free
Fiber Content: 3.0 grams per 0.5 cup
Oats, Steel Cut Cooking Times
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Cooking Ratio
|
Stove Top
|
Electric Pressure Cooker
|
Stove Top Pressure Cooker
|
|
1:2.0
|
20 Minutes
|
6 Minutes
|
7 Minutes
|
The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Oats, Rolled
Oats have excellent nutritional qualities and are rich in protein, seven B vitamins, calcium, fiber, and unsaturated fats. Flour from oats is gluten free, and it is believed that oat bran lowers cholesterol. The reason oatmeal keeps longer than other grains is because the heat …
Oats, Quick
Oats have excellent nutritional qualities and are rich in protein, seven B vitamins, calcium, fiber, and unsaturated fats. Flour from oats is gluten free, and it is believed that oat bran lowers cholesterol. The reason oatmeal keeps longer than other grains is because the heat …
Oats
Oats have excellent nutritional qualities and are rich in protein, seven B vitamins, calcium, fiber, and unsaturated fats. Flour from oats is gluten free, and it is believed that oat bran lowers cholesterol.
The reason oatmeal keeps longer than other grains is because the heat used to process it destroys the enzymes that hasten staling.
Oat groats are untreated, natural, hulled oats with the outermost inedible chaff or hull removed.
Quick oats are groats that have been steel-cut into pieces before being steamed and flattened by steel rollers into thin flakes. Quick oats have less texture and are less chewy than rolled oats.
Steaming then crushing oat groats between steel rollers makes rolled oats, also called old-fashioned oats. The cholesterol lowering bran and B vitamins are retained. Old-fashioned oats and quick oats can usually be interchanged in recipes.
Use oats in cereal, cookies, breads, pancakes, and waffles.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Nutritional Information
Fiber Content: grams per cup
Oats Usage
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Salad
|
Soup
|
Yeasted Breads
|
Pancakes & Pastries
|
Cookies & Treats
|
Meat Substitutes
|
Non-Yeasted
Breads & Cakes |
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Oats or Groats?
Try oat groats. They are fabulous. I love them cooked up like rice as a side dish. Also oat groats store better and you can roll them, make them into flour, crack them in a blender, or just cook them up.
Oat Groats
Oats have excellent nutritional qualities and are rich in protein, seven B vitamins, calcium, fiber, and unsaturated fats. Flour from oats is gluten free, and it is believed that oat bran lowers cholesterol. The reason oatmeal keeps longer than other grains is because the heat …
Kasha, Roasted
Gluten-free kasha is perfect for those with wheat allergies. In the United States, kasha refers to roasted buckwheat groats. It has a strong, nutty aroma and toasty flavor.
Use kasha in salads, soups breads, side dishes, pancakes, and waffles.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Nutritional Information
Fiber Content: grams per cup
Kasha, Roasted Usage
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Salad
|
Soup
|
Yeasted Breads
|
Pancakes & Pastries
|
Cookies & Treats
|
Meat Substitutes
|
Non-Yeasted
Breads & Cakes |
|
Yes
|
Yes
|
Yes
|
No
|
No
|
Yes
|
Yes
|
Kamut, Cracked
One of the most wonderful of all grains, kamut comes from the ancient Egyptian word for wheat. This grain was a staple in the Egyptian lifestyle and was probably one of grains that Joseph stored for Pharaoh. Kamut was re-discovered about 1950 by a farmer …
Kamut Flakes
One of the most wonderful of all grains, kamut comes from the ancient Egyptian word for wheat. This grain was a staple in the Egyptian lifestyle and was probably one of grains that Joseph stored for Pharaoh. Kamut was re-discovered about 1950 by a farmer from Montana who brought home a handful of kernels from Egypt and planted them on his farm.
Kamut has a rich, deliciously buttery flavor and chewy texture. It is wonderful to use in breads and pancakes. It does contain gluten, but many wheat-sensitive people eat it without any reaction.
Its kernels are two to three times larger than wheat, 30 percent higher in protein, and richer in magnesium, zinc, and vitamin E.
Kamut flakes, similar to oatmeal, are made by heating whole grains and then pressing them flat.
Use kamut flour in pancakes cookies, and pastries. Use whole-grain kamut in salads, soups, and side dishes.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Nutritional Information
Fiber Content: 2.0 grams per 0.5 cup
Kamut Flakes Cooking Times
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Cooking Ratio
|
Stove Top
|
Electric Pressure Cooker
|
Stove Top Pressure Cooker
|
|
1:2.0
|
12 Minutes
|
3 Minutes
|
4 Minutes
|
The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Field Corn
Corn, or maize as it is known in most places around the world, was originally the generic term for any grain in Europe. Yellow, white, red, or blue kernels can be eaten fresh, dried, cracked, or ground into a veriety of products. Though maize was …
Farro
Nutritional Information
Fiber Content: 8.0 grams per 0.5 cup
Farro Usage
|
Salad
|
Soup
|
Yeasted Breads
|
Pancakes & Pastries
|
Cookies & Treats
|
Meat Substitutes
|
Non-Yeasted
Breads & Cakes |
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Farro Cooking Times
|
Cooking Ratio
|
Stove Top
|
Electric Pressure Cooker
|
Stove Top Pressure Cooker
|
|
1:3.0
|
45 Minutes
|
12 Minutes
|
14 Minutes
|
The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Chia Seeds
Here are ten benefits to using chia seeds in your life. Chia seeds are: Nutritious. Chia seeds provide ample calcium and protein to your tissues. The seeds are also rich in boron, which helps the body assimilate and use calcium. The nutrients also support proper …