GRAINSFoods 266

GRAIN STRUCTURE

Grains are the seed or part of the plant that people eat.

The main nutrients found in grain foods are carbohydrates and fat.

Whole grain products contain all 3 parts of the kernel. Refined products had the bran and germ removed during processing.

FROM FARM TO TABLE

Grains are usually dried for storage

Cooking grains with liquid rehydrates the grain and makes it tender and edible.

A STAPLE IN DIETS AROUND THE WORLDPeople all around the

world value grains as an important part their food supply.

Large variety Easy to store High nutritional

value

GRAINS YOU MIGHT BE FAMILIAR WITH…

• Rice•Wheat• Corn• Barley • Oats• Rye

• Quinoa• Buckwheat

RICE Served around the

world Increases in volume

as it cooks yielding a high profit

Many varieties of rice- all of which come in short, medium and long grain

COMMON RICE

Brown rice has had the hull removed, but contains the bran, germ and endosperm = whole grain •Takes longer to cook & needs more water•Chewy texture & nutty taste

White rice contains only the endosperm = less vitamins & minerals •Cooks quickly with less water•Lighter texture

Parboiled or converted rice and instant rice have been partially or fully cooked and then dried•Allows the consumer to prepare it in minimal time

SPECIALTY RICE

Many interesting & flavorful rices that are eaten around the world have become popular in the U.S.

•Arborio•Basmati•Jasmine•Red Rice•Wild Rice

Arborio rice is used for risotto

Basmati & Jasmine rice are used commonly in Indian & middle eastern cooking, as well as pilafsRed rice is similar to

brown rice, but with a red hue & earthy flavor

Wild rice is not actually a rice, but a wild water grass!

WHEAT It’s more than just

flour & bread! Very versatile grain

that is milled into semolina and cracked wheat- both good for side dishes, stuffings and casseroles

Couscous is made from semolina

Semolina flour is used to make pasta

Cracked wheat is known as Bulgar

CORN Corn is the

only grain that is also served fresh as a vegetable

As a dried grain, it comes in two main forms:CornmealHominy

Cornmeal is used to make breads and polenta

Hominy is used to make Mexican posole soup. It is also cracked or ground to produce grits or masa harina used to make tortillas.

BARLEY Barley is a hardy

grain that can be grown in most climates

It is available unmilled or in a form called pearled barley, which has been milled & polished

Barley is often added to soups & stews giving them a hearty consistency

Barley makes a great poultry or vegetable stuffing

Barley can also be used for side dishes, like in this barley pilaf

OATS Oats can be

purchased as oatmeal, or in whole grain form as groats or oat berries

Oatmeal is a plain, hot cereal that is easy to “dress up”

It also makes a nutritious & flavorful addition to cookies & breads

Groats can also be served as a hot cereal, or used like other grains for stuffings & side dishes

RYE Rye is a grass grown

mainly for grain It is closely related

to wheat & barley

Rye flour is used to make rye breads

It is also used in the production on vodka & some beers

Ergot, a fungus which attacks the rye grain can cause ergot poisoning, a.k.a. St. Anthony’s fire, and is linked to hysterical symptoms of young women that spurred the Salem witch trials!

QUINOA Quinoa is high in

protein It cooks fast, similar

to couscous Makes a nutritious

substitution for rice in almost any recipe

Can be added to soups & stews

Can be the base of both hot side dishes or cold salads

Works well as a stuffing base

BUCKWHEAT Known as Kasha Not related to the

“wheat” plant Roasted buckwheat

can be purchased ground or cracked

Buckwheat contains no gluten

Buckwheat flour can be used in both quick breads & yeast breads, and in cereals

Buckwheat (Soba) noodles play an important role in Japanese & Korean cuisine

Buckwheat “porridge” has been a common peasant food in western Asia & Eastern Europe

STARCH

•Starch is a complex carbohydrate stored in plants

•Cereal grains, like rice & barley are high in starch

•Cooks use starches like wheat flour, cornstarch and tapioca as thickening agents

COOKING STARCHES When a starch is

mixed with a cold liquid, and then heated to a boil, the starch granules swell and the mixture thickens.

This process is called gelatinization.

A slurry of flour & water can be added to meat drippings and stock to produce a gravy

Milk & eggs are cooked with cornstarch to thicken a pudding or custard

Tapioca can be boiled with fruit juices to make a fruit sauce or thicken a pie filling

COOKING GRAINS

Many grains can be boiled, like in this

polenta preparation

Some are boiled until all liquid is absorbed, others are boiled until

tender and then excess liquid is drained away Other grains, like rice,

are steamed until cooking liquid is

completely absorbed

Many grain side dishes are prepared by

braising, or the “pilaf method” where the grain is first sautéed with fat & aromatics

before a cooking liquid is added to finish the cooking by steaming

COOKING GRAINS CONTINUED…

Although time consuming, the risotto method produces grain dishes that are creamy, due to the slow release of

starch.

This method is like a combination of the boiling & pilaf method, where the grain is first sautéed, and then cooking

liquid is added in small amounts, over & over, stirring constantly with each addition until the liquid has absorbed.

Butter, olive oil or cheese is often stirred in just before serving.