Grains,the main staple in the diet of the entire world for thousands of years, are being re-discovered as "center of the plate" food. They present divers taste and texture possibilities in a wide array of uses. Grains are high in complex carbohydrates, fiber, vitamins, minerals, protein and are low in fat. Familiar grains such as barley, rice and oats can often be used interchangeably with the more unusual grains such as quinoa. Quinoa, new to the American market, has long been a staple in South America. It has the highest protein content of all the grains. An added plus is that quinoa cooks quickly and expands to four times it's original volume.

Cooking Grains/Cereal:

Before cooking, grains must be rinced in cold water. Bring the required amount of water to a boil and slowly add the grain. Stir so that each kernel is quickly surrounded by hot water, reduce heat, cover and cook over low heat until tender. Do not stir or uncover until the grain is cooked. Cereal that is cooked slowly over low heat has a sweeter and nuttier flavor than if cooked quickly.

For finally ground cereals ( cornmeal, wheat flour, rice flour ect... ) use four cups water to one cup cereal and cook 20 to 30 minutes.

For coarsely ground cereals ( cracked or flaked grains, steelcut oats, bulgar ect... ) will require 2 to 2/1 cups water to 1 cup cereal. Cook 20 - 30 minutes.

Whole grain cereals ( wheat, rye, brown rice, oats, barley, millet, buckwheat ect... ) also need 2 - 3 cups water to 1 cup cereal. Cook 40 - 60 minutes.

Grains/Cereals go well with all vegetables. Add fruit, nuts and/or honey for a breakfast treat. The cornerstone of Vegetarianism.