Grains and Such... Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

Grains and Such...

Grains are the small hard dry kernels and seeds from many plants. Try to use less refined ones so that there is more nutritional value and colors and tastes left. Most can and are made into flours, cereals, meals such as corn meal and polents, etc. Never use bleached out, overly processed. Read the labels, explore and experiment. Here is a list of the more widely used ones from around the world.

wheat
rye
legumes
beans (many varieties)
soybeans
amaranth
barley
oats
rice
teff
triticale
wild rice
millet
maize (corn)
sorghum
buckwheat
quinoa
spelt
chickpeas
fava beans
lentils
seeds, such as rapeseed, safflower, sunflower, flax, hemp, poppy, sesame, etc......

Recipe created 2014-05-26.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.