GRAINS

Name.

Cooking Method.

Serving Suggestions.

Pearl Barley

Small, oval, cream-coloured grains with outer bran removed.

1. Casserole at 350F/180C/Gas Mark 4 for 1 hour.
2. Lemon Barley water.

1. Add to soups, casseroles, and stews.
2. Lemon barley water.
3. Cook as pilaff.

Coarse Oatmeal

Small, grey pieces of oat grain.

Cook in water, 1 pint / 600ml to 2.5oz / 65g oatmeal.

Porridge.

Medium Oatmeal

Coarse, grey flour ot whole oats.

1. As coarse oatmeal.
2. In bread, mix with three times its amount of wheat flour.

1. Porridge.
2. Bread and cakes, such as Parkin and Oatcakes.

Fine Oatmeal.

Fine, grey flour of whole oats.

In bread, mix with three times its amount of wheat flour.

Bread, cakes, scones.

Rolled Oats

Whole oat grains, steamed and rolled flat.

Soak for at least 1 hour in yogurt, milk, fruit juice or water, for muesli.

1. Muesli.
2. Crumble toppings.
3. In baking, e.g. flapjacks.

Tapioca

Small, round, white grains. (Sago is similar, but smaller)

Cook 2 oz / 50g in 1.25 pints / 750ml milk, as for rice puddings.

1. Baked puddings.
2. Cooked with fruits to thicken pie fillings.

Semolina

Coarsley milled, cream-coloured product made from hard durum wheat.

Cook 1.5 oz / 40 g in 1 pint / 600 ml milk, as for rice puddings.

1. Boiled and baked puddings.
2. Used to make Couscous and Italian Gnocchi.