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Polenta
Heat 3 cups of water or stock to boiling. Slowly stir in 1 C polenta and cook at least 20-30 minutes. Add 1 ½ T butter, 1 t salt, and (optional) sautéed garlic and parmesan cheese. Spread on greased baking dish and allow to set for 1 hour to firm. Soft polenta should be served immediately.

Bulk Beans
Wash beans and drain. Cover with cold water, discard floaters and soak 4-8 hours in a cool place. Drain, add 3 cups of fresh water for every cup of beans. Cover, bring to boil. Simmer until soft, approx. 2-3 hours.

Bulk Rice
1 cup rice to 2 cups of water or broth. Combine in a pot with a tight fitting lid. Bring to a boil. Simmer for 50 min (Pink Madagascar Rice takes 20 min). Remove from heat and let sit for 10min.

Bulk Quinoa
Rinse quinoa. Place 2 parts liquid and 1 part quinoa in a heavy saucepan. Bring to a boil, simmer approx. 10-15 minutes, until liquid is absorbed. Quinoa will be transparent when done.

Barley (Hulled) 
Wash hulled barley, soak overnight. Drain. Bring 4 cups water or broth to a boil. Stir in 1 c of soaked barley. Cover, reduce heat. Cook for approx. 60 minutes. During the last half of the cooking, check liquid level and add more if needed.

Soft Winter Wheat Berries
Soak 1 c wheat berries overnight in 3 ½ c cold water in a covered pot. Boil wheat berries in soaking water 15 minutes, for parboiled wheat, or 50-60 minutes for fully cooked berries. Add water as needed as they cook.

Millet (Hulled)
Combine ½ c millet with 1 ¼ c water or stock. Heat to a boil, cover, simmer until millet is tender. Start checking at 20 minutes. When liquid is absorbed, remove from heat and let stand in covered pot for 10 minutes.

Split Peas/ Lentils
Wash and drain. Add 3 cups of water or broth for every cup of peas/lentils. Cover and bring to a boil. Immediately reduce heat and simmer until soft, approx. 40-50 min.

Couscous
Bring 1 ¼ c water to a boil. Add 1 c couscous (butter, oil, salt are optional). Stir, bring to a boil again. Remove from heat and let stand covered for 5 minutes.

Rye Flakes
1 Serving: 1 c water, 1/3 c cereal, dash of salt. 2 servings: 2 c water, 2/3 c ereal, dash of salt. Boil water, slowly stir in flakes. Simmer for 20 minutes, or until water is absorbed.

Quinoa Flakes
1 Serving: 1 c water, 1/3 flakes. 2 Servings: 2 c water, 2/3 c flakes. 4 Servings: 3 ½ c water, 1 1/3 c flakes.
Add Quinoa flakes to rapidly boiling water. Return to a boil and cook for 90 seconds, stirring frequently. Remove from heat and allow to cool (cereal will thicken slightly).

Bulgar Wheat
Combine 1 c bulgar with 2 ½ c water or broth. Cover, simmer for 25-30 minutes, or until liquid is absorbed. Remove from heat, let bulgar stand for 10 minutes in covered pot.

Oat Bran
Mix 1 1/3 c water and 2/3 cereal. Bring to a boil, stirring constantly. Simmer for 5 minutes. Remove from heat, let stand 5 minutes. Serves 2.

[/two_third] [one_third_last] [headline size=”small”]Departments[/headline] [list-pages child_of=”49″ depth=”2″] [/one_third_last]
Oneota Food Cooperative

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