cooking and Soaking whole grains

Updated: Apr 12, 2020



How many grains do you know?

Personally Pasta was for me the only thing I ate for most of my lifetime.

Nothing wrong with it, living in Italy I had access to the best quality source and a long tradition of recipes gave me great satisfaction.


But when I discovered how much the world has created, how many varieties there are available I started to try.

Each has its own unique flavor, texture, and nutrient, which can enrich any dish and adapt depending on the desired outcome.


It was something new, not sure if I liked. I just had to experiment.

With time my palate has changed and today I can say the variety of grains I eat is very wide.


I invite you to try some of them, your body will thank you and your taste buds will improve.



Why soaking is so important and no one speaks about it?

Whole grains and also most nuts contain an enzyme inhibitors that protect them in early stages of growth. By soaking them in water, the enzyme inhibitors are neutralized.

Phytic acid is an example, which in the body can inhibit the absorption of nutrients.

Soaking also accelerate the cooking time!


How to Cook Grains (General Instructions):

1. Rinse grains thoroughly.

2. Fill a pot with grains and water, vegetable stock or plant based milk and bring to aboil.

3. Add salt.

4. Stir with a wooden spoon, reduce heat to low, simmer and cover pot with a tight fitting lid.

5. Cook for time indicated, checking for tenderness along the way.

6. Remove from heat and allow to sit covered for 5–15 minutes, before fluffing with a fork to

serve.


Click the photo for downloading the Pdf guides.

Guides in concession by PlantLab


 



 

I've also made a video (in Italian) about this, if you want to learn a new language feel free to watch;









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