Grains
Rice, Wheat, Corn, Oats,
Rye, Buckwheat, Barley
Parts of a Grain
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Grains are the seeds of grasses humans cultivate
for food
Include 4 main parts
Husk or hull
 Bran
 Endosperm
 Germ
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Processed Grains
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Grains must undergo
certain steps to make
them usable as food
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Whole grains
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Refined grains
Wheat

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Common to Europe, Asia, and North America
Very versatile and includes many types that can
be used for many purposes
Should be stored in tightly covered containers in
a cool dry place
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Whole grains should be refrigerated if kept longer
than a few weeks
Rice

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Varieties of rice are often named by the length
of the grain
White rice is missing hull and bran
Brown rice still has the bran
Wild rice is not related to other rice, but is used
like them
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It is often served in combination with white rice
Cooking basic white rice: 1 to 2 ratio
Types of Rice

white rice
brown rice
wild rice
Corn

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The only grain eaten both fresh
and dried
Most common in the US is corn
meal
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Grits (polenta in Italy)
Hominy is dried corn with the hull
and germ removed
Posole is used to make Masa,
common in many Hispanic recipes
Preparing Grains
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Several ways that all include adding a liquid
Should be tender

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Boiling and steaming
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some separate, some are sticky
No leftover liquid when cooked
Cereals and meals
Usually desire a creamy texture
 Mush/porridge, grits, polenta
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Specific Preparations
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Pilaf

Risotto
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Grits