Amaranth:Once a sacred food of the Aztecs, amaranth is a tiny grain with an aroma and flavor described as corn-like and woodsy. Its high starch content makes it more suitable for soups, stew, and porridge's than drier pilaf-style preparations. Toasting the grain first and adding it to already boiling liquid helps prevent it from becoming gummy. Amaranth is high in protein (18 percent), iron, calcium and vitamin E.
Farro:is the Italian word for emmer, or two-grained spelt, an ancient type of wheat. It is traditionally eaten in the Tuscan region of Italy, and it is often combined with cannellini beans for a source of complete protein. Farro contains a starch similar to that found in Arborio rice, but although it releases a creamy binding liquid when cooked, it does not become as starchy as Arborio. Farro is high in vitamins, minerals, and antioxidants.
Job's tears:One of the few nonhybridized grains available today. Job's tears are so named because the unhulled grain resembles a teardrop. This grain is said to have a number of medicinal benefits; as such, it is highly prized in both traditional Chinese medicine and macrobiotic cuisine. Job's tears are high in carbohydrates, iron, and calcium, and are available either polished or unpolished (the unpolished variety has a better nutrition profile). Still rare in this country, Job's tears can be imported and purchased from companies that deal in natural foods and macrobiotic supplies.
Kamut and spelt:These easily digestible ancient forms of wheat can often be tolerated by people with wheat allergies. Both have a better nutrition profile than standard wheat. Spelt and kamut flours substitute well for wheat flour in breads.
Quinoa:Native to the Andes, quinoa (pronounced keen'-wah) has a mildly nutty flavor and an intriguing texture. The germ, which completely surrounds the rest of the grain, falls away during cooking and remains slightly crunchy, and the grain itself becomes meltingly soft. This duality of texture makes quinoa like two grains in one. Quinoa is one of the quickest-cooking grains and has the highest nutrition profile of any grain. With up to 20 percent high-quality protein, quinoa rivals milk as a source of protein and is also high in vitamin E, iron, zinc, potassium, calcium, and B vitamins.
Teff:Native to Ethiopia, teff is a tiny grain that is only about twice the size of the period ending this sentence. It derives its name from the Amharic word Tef, meaning "lost," because it is so easily lost during harvesting and handling. Teff tastes similar to hazelnuts and is often ground into flour from which the traditional Ethiopian flatbread injera is made. The whole grain is available in brown, red, and ivory varieties, with the brown being the most flavorful. Teff is high in protein and carbohydrates and is a good source of calcium and iron.
Triticale:A hybrid of wheat and rye, triticale (pronounced trit-i-kay'-lee) is the worlds first completely human-engineered grain. Its flavor is pleasantly mild and reminiscent of rye. Triticale was once hailed as the answer to the world's hunger crisis because of its high protein content, high yields, resistance to pests, and fields hardiness. It has been slow to catch on with growers and consumers, despite the enthusiasm given it by dietitians and scientists.
Adapted from The Splendid Grain, by Rebecca Wood. Copyright 1997 by Rebecca Wood.
Techniques of healthy cooking-The Culinary Institute of America
Farro:is the Italian word for emmer, or two-grained spelt, an ancient type of wheat. It is traditionally eaten in the Tuscan region of Italy, and it is often combined with cannellini beans for a source of complete protein. Farro contains a starch similar to that found in Arborio rice, but although it releases a creamy binding liquid when cooked, it does not become as starchy as Arborio. Farro is high in vitamins, minerals, and antioxidants.
Job's tears:One of the few nonhybridized grains available today. Job's tears are so named because the unhulled grain resembles a teardrop. This grain is said to have a number of medicinal benefits; as such, it is highly prized in both traditional Chinese medicine and macrobiotic cuisine. Job's tears are high in carbohydrates, iron, and calcium, and are available either polished or unpolished (the unpolished variety has a better nutrition profile). Still rare in this country, Job's tears can be imported and purchased from companies that deal in natural foods and macrobiotic supplies.
Kamut and spelt:These easily digestible ancient forms of wheat can often be tolerated by people with wheat allergies. Both have a better nutrition profile than standard wheat. Spelt and kamut flours substitute well for wheat flour in breads.
Quinoa:Native to the Andes, quinoa (pronounced keen'-wah) has a mildly nutty flavor and an intriguing texture. The germ, which completely surrounds the rest of the grain, falls away during cooking and remains slightly crunchy, and the grain itself becomes meltingly soft. This duality of texture makes quinoa like two grains in one. Quinoa is one of the quickest-cooking grains and has the highest nutrition profile of any grain. With up to 20 percent high-quality protein, quinoa rivals milk as a source of protein and is also high in vitamin E, iron, zinc, potassium, calcium, and B vitamins.
Teff:Native to Ethiopia, teff is a tiny grain that is only about twice the size of the period ending this sentence. It derives its name from the Amharic word Tef, meaning "lost," because it is so easily lost during harvesting and handling. Teff tastes similar to hazelnuts and is often ground into flour from which the traditional Ethiopian flatbread injera is made. The whole grain is available in brown, red, and ivory varieties, with the brown being the most flavorful. Teff is high in protein and carbohydrates and is a good source of calcium and iron.
Triticale:A hybrid of wheat and rye, triticale (pronounced trit-i-kay'-lee) is the worlds first completely human-engineered grain. Its flavor is pleasantly mild and reminiscent of rye. Triticale was once hailed as the answer to the world's hunger crisis because of its high protein content, high yields, resistance to pests, and fields hardiness. It has been slow to catch on with growers and consumers, despite the enthusiasm given it by dietitians and scientists.
Adapted from The Splendid Grain, by Rebecca Wood. Copyright 1997 by Rebecca Wood.
Techniques of healthy cooking-The Culinary Institute of America
is teff twice the size of the period following ANY sentence?
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