GRAINS
Rice is also a grain, which is dealt with more thoroughly in About Rice.
Name. |
Cooking Method. |
Serving Suggestions. |
Pearl BarleySmall, oval, cream-coloured grains with outer bran removed. |
|
|
Coarse OatmealSmall, grey pieces of oat grain. |
Cook in water, 1 pint / 600ml to 2.5oz / 65g oatmeal. |
Porridge. |
Medium OatmealCoarse, grey flour ot whole oats. |
|
|
Fine Oatmeal.Fine, grey flour of whole oats. |
In bread, mix with three times its amount of wheat flour. |
Bread, cakes, scones. |
Rolled OatsWhole oat grains, steamed and rolled flat. |
Soak for at least 1 hour in yogurt, milk, fruit juice or water, for muesli. |
|
TapiocaSmall, round, white grains. (Sago is similar, but smaller) |
Cook 2 oz / 50g in 1.25 pints / 750ml milk, as for rice puddings. |
|
SemolinaCoarsley 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. |
|
|
|
|
ENERGY ENHANCEMENT TESTIMONIALS EE LEVEL1 EE LEVEL2 EE LEVEL3 EE LEVEL4 EE FAQS |