1. Types of Grains

2. Types of Grains Barley Brans Bulgur Cornmeal Couscous Cracked wheat
Grits
Kasha
Millet
Oats
Quinoa
Triticale
Wheat Berries

3. Rice Short grain Medium grains Long grains Almost round
When cooked it sticks together
Medium grains
Grains are plump, tender, and moist
Long grains
Grains are fluffy and stay separated

4. Preparing Rice Rice is usually simmered
Use just the amount of liquid the grain can absorb
Bring the liquid to a boil, add the rice, cover, and bring to boil again
Do not stir long grain rice unless necessary
Stirring can scrape off starch and make grains stick together

5. Pasta Italian word for paste Pasta dough is made of flour and water
Cooked in a large amount of boiling water
Be sure the pot is large enough for the amount of water necessary
Drain pasta but never rinse
Removes nutrients
Freeze left overs
Stir 1 tsp. cooking oil into pasta to keep from sticking