Like that? Try this
PCC Taste | March 2013
If you like the hearty, nutty flavor of whole grains but find the reality of preparing them daunting or time-consuming, try these three quick-cooking grains. They're versatile, taste great and are packed with nutrition. While classified as grains, they're actually seeds, and a great alternative to gluten. Find them in the bulk section at PCC.
A fruit seed related to rhubarb, buckwheat contains powerful phytonutrients and is a good source of fiber. Unroasted buckwheat has a subtle flavor. Roasted buckwheat, also known as kasha, has an earthy, nutty taste.
Recipe to try: Just in time for St. Patrick's Day, try buckwheat in our Classic Cabbage Kasha Soup.
To cook: Add one part buckwheat to two parts boiling liquid. When the liquid has returned to a boil, turn down the heat, cover and simmer for about 10 minutes. Let stand 5 to 10 minutes.
A fantastic source of magnesium, millet can be prepared creamy like mashed potatoes or fluffy like rice. If you'd like a creamier consistency, stir frequently while cooking and add a little water here and there until smooth.
To cook: Add one part millet to two and a quarter parts boiling liquid. When the liquid has returned to a boil, turn down the heat, cover and simmer for about 20 minutes.
More prevalent than buckwheat or millet, quinoa is a complete protein, "the mother grain" of them all. If you're already familiar with quinoa, try red quinoa (which is a little crunchier) or rainbox, a blend of ivory, red and black varieties. In the same family as spinach, chard and beets, quinoa is fluffy when cooked, with a slight crunch.
To cook: Add one part grain to two parts liquid. When the mixture has a reached a boil, reduce the heat, cover and simmer 10 to 15 minutes. Let stand 5 to 10 minutes.