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Vegetarian Grains and Their Preparation
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Buckwheat
Boil in water, can be served hot or cold, excellent in porridges or salads.
Barley
Simmer in water or broth, ideal in soups, stews, or salads.
Spelt
Boil like rice, use in salads, risottos or serve as an alternative to pasta.
Brown Rice
Simmer in water, steam after cooking, serve as a side or in dishes.
Sorghum
Boil in water, pop like popcorn, or use in salads and pilafs.
Quinoa
Rinse well, cook in boiling water or broth, fluff with fork and serve.
Black Rice (Forbidden Rice)
Simmer in water, let stand, fluff, and serve as sides or in desserts.
Amaranth
Simmer in water, pop like popcorn, mix in salads or serve as a side.
Bulgur Wheat
Soak or simmer, serve in dishes like tabbouleh or pilafs.
Millet
Toast before boiling, serve fluffy or creamy, good in pilafs or porridges.
Farro
Soak overnight, simmer till tender, use in soups, salads, or side dishes.
Basmati Rice
Rinse, soak, boil in water, and steam to make fluffy for sides or in biryani.
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