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How to Prepare Bulk Grains

Cooking instructions for the grains found in the Good Food Store bulk department. (Updated 12/14/2011)

Barley, Pearled, Code 1300

Bring 2 1/2 to 3 cups water to boil. Add 1 cup barley, stir. Cover, reduce heat. Cook 35 to 40 minutes. Alternate method: Presoak overnight in 2 to 1 ratio and cook 15 minutes.

Barley, Hulled , Code 1301

Bring 2 1/2 to 3 cups water to boil. Add 1 cup barley, stir. Cover, reduce heat. Cook 35 to 40 minutes. Alternate method: Presoak overnight in 2 to 1 ratio and cook 15 minutes.

 Buckwheat Groats (Kasha), Code 1303

Bring 1/2 cup water to boil. Add 1/4 cup buckwheat. Reduce heat, cover and simmer 15 to 20 minutes.

Buckwheat Groats (raw) Code 1302 Bring 1/2 cup water to boil. Add 1/4 cup buckwheat. Reduce heat, cover and simmer 15 to 20 minutes.

Bulgar, Codes 1334

Bring 2 1/2 cups water to boil. Add 1 cup bulgar, cover and simmer 25 to 30 minutes or until liquid is absorbed.

Corn Code 1337 Soak 1 cup corn overnight in 3 1/2 cups water. Boil corn in soaking water for 50 to 60 minutes.

Couscous (whole wheat and regular), Codes 1306, 1307

Bring 1 1/4 cups water to boil. Add 1 cup couscous. Stir, and bring to boil again. Remove pot from heat, let stand for 5 minutes.

Greenwheat Freekeh Codes 1316 Place 5 cups cold water, 2 cups Freekeh, 1 teaspoon salt and 1 tablespoon olive oil (optional) in large saucepan. Bring to boil, stirring occasionally. Cover with tightfitting lid. Lower heat and simmer for 10-15 minutes. Ensure all water is absorbed and grains are tender before serving.

Israeli Cous Cous (Code 1342 )

Add 2 cups boiling water to 1 1/2 cup couscous. Add salt to taste. Cover pot and simmer for 8-10 minutes, stirring occasionally. Recipe: Add one medium diced onion to 1/4 cup of oil in a large sauce pan over medium heat. Sauté onion until transparent. Add 1-1/2 lbs. (approximately 3 1/2 cups) of Israeli Couscous and sauté until it has a light toasted color. Add 4 1/2 cups of light chicken stock and bring to a boil, then reduce to a simmer. Cover and let simmer for 8-10 minutes. Add fresh herbs or sautéed vegetables for added flavor and appearance. Yields approximately 9 cups

Corn, Code 1337


Soak 1 cup corn overnight in 3 1/2
cups water. Boil corn in soaking
water for 50 to 60 minutes.

KAMUT® Khorasan Wheat Berries
Code 1309


Soak 1 cup wheat overnight in 3 1/2 cups water. Boil in
soaking water for 15 minutes for parboiled wheat. Boil
50 to 60 minutes for fully cooked berries.


Millet
Code 1311


Add 1/2 cup millet to 1 1/4 cups water. Bring to a boil,
cover and simmer until millet is tender. Start checking at
20 minutes.


Oat Groats
Code 1340


Add 1 cup oats to 3 cups water. Bring to boil, then
reduce heat and simmer 50 to 60 minutes stirring
occasionally.


Oats, Steel Cut
Code 1341


Add 1 cup steel cut oats to 4 cups water. Bring to a boil,
then reduce heat and simmer 40 to 50 minutes, stirring
occasionally.


Pearled Farro
Code 1308


Add 2 cups water and 1 cup farro to pot with tight
fitting lid. Add desired seasoning and bring pot to
boil. Cover, reduce heat to low and simmer for 25-30
minutes.


Polenta
Code 1304


Bring 3 cups of water or broth to a simmer in a saucepan.
Add 1/4 teaspoon salt. Add 1 cup polenta. Return to a
boil. Cover, reduce heat and simmer 25 minutes.


Fine White Polenta (white corn grits)
Code 1312


Bring 4 cups of water or stock to a boil. Very slowly
whisk in 1 cup polenta. Simmer and stir frequently for
5-10 minutes, until very thick. Season to taste and serve,
or place in greased bread pan, chill 2 hours, slice and
prepare as desired.


Popcorn (yellow, white or multicolor)
Codes 1313, 1317, 1338


Use 3 to 4 quart pan with loose lid. Use enough
popcorn to cover the bottom of pan. Pour the popcorn
into a measuring cup. For every cup of kernels, add 1/3
cup of oil. Heat oil to 400° to 460° F. Put a few kernels
in the pan to test the temperature. If they pop, add
the rest. Shake the pan to spread oil while the corn is
popping. Remove pan from heat when popping slows.


Quinoa (black, white or red)
Codes 1310, 1314, 1315


Rinse 1/4 cup quinoa. Add rinsed quinoa to 1/2 cup
water. Bring to a boil, then reduce heat and simmer 10
to 15 minutes, until liquid is absorbed. Quinoa will look
transparent when done. Toss with fork, add butter if
desired.


Rye Berries
Code 1329


Rinse 1/3 cup rye then add to 1 1/3 cups water. Bring to
boil, reduce heat and simmer 1 1/2 hours.


Spelt Berries
Code 1330


Rinse 1 cup spelt then add to 3 cups boiling water or
broth. Cover. Simmer for 1 1/2 hours.


Wheat, Hard Red
Code 1331


Soak 1 cup wheat berries overnight.
Boil wheat in soaking water for 15 minutes for parboiled
wheat. Boil for 50 to 60 minutes for fully cooked wheat.


Wheat, Hard White
Code 1333


Soak 1 cup wheat overnight in 3 1/2 cups water.
Boil wheat in soaking water 15 minutes for parboiled
wheat. Boil 50 to 60 minutes for fully cooked wheat.


Wheat, Soft White
Code 1332


Soak 1 cup wheat overnight in 3 1/2 cups water.
Boil wheat in soaking water 15 minutes for parboiled
wheat. Boil 50 to 60 minutes for fully cooked wheat

* Content above comes from http://www.goodfoodstore.com/

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