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Homegrown Whole Grains
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Homegrown Whole Grains

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Create your own “backyard bread basket” by growing and harvesting your own grains. It’s not only possible, it’s easier than you think.
  • Barley, buckwheat, oats, wheat, rice and quinoa are just a few of the nine crops covered.
  • Easy-to-read manual, written just for small-scale grain growers.
  • Covers preparing a grain bed; planting and care; harvesting, threshing, winnowing and hulling on a small scale; storing and grinding gain; and cooking (includes delicious recipes for each grain).
  • Pitzer, 7"x9", 167 pp.
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HOMEGROWN WHOLE GRAINS DESCRIPTION
Table of Contents

Introduction

  • One: Getting Started
  • Two: Barley
  • Three: Buckwheat
  • Four: Corn
  • Five: Heirloom Grains (Amaranth, Quinoa, Spelt, Emmer Farro, Einkorn)
  • Six: Millet
  • Seven: Oats
  • Eight: Rice
  • Nine: Rye
  • Ten: Wheat

Resources
Index

Excerpt from page 91

Quinoa
Cooked quinoa can be used much as you would use cooked rice, with the advantage that quinoa cooks much more quickly. Before using quinoa, you must wash the grain, which is coated in a bitter-tasting substance called saponin, a natural insecticide for the plant. It takes repeated rinsing to remove the saponin; some people soak the grain first, then rinse. Either way, you shouldn't eat quinoa until the rinse water runs clear. If you buy commercially prepared quinoa, it will probably already have been rinsed and be ready to cook. The package should tell you.
To cook quinoa, mix 1 part dry quinoa with 2 parts water or stock and simmer, covered, like rice, until all the water is absorbed (about 10 to 12 minutes). You'll know it's done when the small white germs of the seeds soften and protrude in little spirals.

Spanish Quinoa
Quinoa lends itself well to the addition of flavorful ingredients such as onions and peppers. This recipe is quite similar to Spanish rice.

  • 3 cups cooked quinoa
  • 1 large onion, chopped
  • 1 green pepper, chopped and sautéed
  • 1 cup canned tomatoes, chopped with juice
  • 1/3 cup chopped ripe olives
  • 1/2 cup grated cheddar cheese

Preheat the oven to 350°F.
Mix the quinoa with the onion, green peppers, and tomatoes. Season with salt and pepper. Stir in the chopped olives and turn the mixture into a greased baking dish. Sprinkle with cheese. Bake, uncovered, until everything is heated through and the cheese has melted, adding more water or tomato juice if needed.
Yield: 4-6 servings

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