Preparing grains & pulses

Preparing grains & pulses

By
Sue Quinn
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781784880361

Grains

Quinoa, spelt, barley, einkorn, wheat, etc.

1. Rinse in plenty of cold water before cooking, then sauté in a little olive oil to bring out their flavour before putting on to boil.

2. Boil in salted water or stock, adding aromatic herbs such as bay leaves, onion and other herbs. Follow the instructions on the package for cooking times as these vary according to the grain.

3. Once cooked, rinse in cold water, drain and stir in a dash of olive oil to prevent the grains from sticking together. Spread them out on a large dish to cool and dry. You can also add the dressing when the grains are still warm and then let it all cool before adding crisp leaves, raw vegetables or cheese. Season generously as grains need to be well salted.

Pulses and lentils

Haricot beans, black beans, chickpeas, green and black puy lentils, etc.

1. If you are using canned beans, rinse in plenty of cold water and drain well before adding a dressing or other ingredients.

2. If you are cooking them, rinse with plenty of cold water then leave to soak and/or cook according to the instructions on the package. Add salt once the beans or lentils are almost tender. Leave to simmer, then drain when cooked. To enhance their flavour, add the dressing while still warm, even if it is the day before. But allow to cool completely before adding ingredients such as crisp leaves, raw vegetables or cheese. Season generously as pulses and lentils need quite a lot of salt.

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again