I want to eat different grains. But which ones? And how?

[SuperBunny]

Instead of rice, for example. We eat quinoa and barley and couscous (although I don't like the texture) but what else should we try? And how do you prepare them?

Bulghar wheat? V nice as tabouleh.

Thanks Janeite - how do I cook it?

Actually, I could google!

Erm: I think you just pour boiling water on it and leave it to soak a bit. Or I sometimes put water on and then whack it in the microwave for a couple of minutes. Then when it's dry and fluffy add olive oil, lemon juice, finely chopped red onion, mint, parsley, cucumber (supposed to have tomato in but I leave it out), salt and pepper and eat!

I haven;t ever tried it, but I think you can cook spelt a bit like rice - although I imagine it takes longer to cook.

Thanks - will try bulghar. Need more info on spelt but will look for it. Thanks

I love kasha (buckwheat). Here is how I make it (uses lots of pots but not difficult) I just do it all at the same time.

1 cup kasha (buckwheat)
1 egg - beaten
1 tbsp butter
2 cups chicken stock
250 grams bowtie pasta
1 onion, finely chopped
1 green pepper, finely chopped
250 grams sliced mushrooms
pinches salt and white pepper

Make pasta according to package instructions and drain. Heat stock, half the butter, salt and white pepper to simmering. Saute onion and pepper in the rest of the butter and when soft, add mushrooms and continue to saute til mushrooms are done. Meanwhile, coat the buckwheat in the beaten egg, then add to hot pan on high heat, separating kernels with a fork until they are coated and separate. Then quickly and carefully add hot stock which should immediately boil and cover and simmer til all stock is absorbed. Mix in onion, pepper and mushroom mixture and then the bowtie pasta. Season to taste with salt and pepper.

We love this!

Take 1 cup of buckwheat

Amaranth grain is nice. We eat both amaranth and quinoa cooked 1/3 alternative grain mixed with 2/3 basmati rice - I think that gives a good flavour, more tasty than rice on its own but avoiding the 'porridgey' effect that you can get with just amaranth or just quinoa.

I also like polenta, although it is still wheat of course (but I guess that is true of both couscous and bulghar wheat).

Thanks Takver and ByTheSea - will try both of those in upcoming weeks.

I keep meaning to try Kasha - it is a very Polish thing and my grandfather was Polish. Now I have a recipe, I will have a go. Having the pasta in it means that, if DS hates it, at least he will have something else to eat

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Thanks Christiana - his book looks fabulous. My library doesn't have it (I'm overseas) but I will google recipes. The red rice and quinoq sounds lovely.

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