1. Grains, rice and pasta
Chapter 17 Food for Today

2. WHAT ARE GRAINS? Germ – tiny embryo that will grown into a new plant.
Endosperm – the food supply for the embryo.
Bran – the edible, outer protective layers.

3. Grain
Whole grain – entire grain is used so no nutrients are lost in processing.
When the bran and germ are removed you have “WHITE FLOUR”, which is missing many nutrients.
Products are enriched and fortified to replace or add nutrients.
Fortification adds 10% or more of a specific nutrient to a product.

4. Rice
Short Grain – has a short, plump, almost round kernel. Cooked grains are soft and cling together – best for creamy dishes and eating with chopsticks.
Medium Grain - has a shorter, wider kernel that is somewhat sticky, but not as much as short grain.
Long Grain – long, polished kernels which are bland and somewhat firm in texture. This is a drier, fluffy rice.

5. Double the amount of water for rice 1:2 ratio
Cooking rice
Double the amount of water for rice 1:2 ratio
Rice triples in size as it cooks. 1 cup uncooked rice yields 3 cups cooked rice
Bring water to boil
Add and stir in rice
Turn heat to low and put on lid
Cook for minutes
Rice is done if no water is visible
Fluff with a fork

6. pasta
“PASTA” comes from the Italian word “PASTE” – made from flour and water. It is rolled thin and formed into various shapes and dried.
Fresh pasta should be refrigerated – dried should be stored at room temperature.

7. Al Dente – firm to the bite
COOING
PASTA
Pasta doubles as it cooks – 1 cup uncooked pasta yields 2 cups cooked pasta
Al Dente – firm to the bite
Bring water to boil
Add pasta to boiling water
Add 1 tbsp. oil and 1 tsp. salt to flavor
Cook according to package directions
Drain
Do not rinse…toss with oil to prevent sticking

8. Barley Grits Brans Kasha Bulgur Millet Cornmeal Oats Couscous Quinoa
Other grains
Barley
Grits
Brans
Kasha
Bulgur
Millet
Cornmeal
Oats
Couscous
Quinoa
Cracked wheat