Cleansing and Renewal Grains

Quinoa Preparation 

1 cup uncooked quinoa
1 ¾’s cup water or vegetable broth

Rinse quinoa in water and allow to soak for 10 minutes. Drain, rinse and add to a pan of  boiling water or vegetable stock and reduce heat to a simmer until tender (about 15 to 20 minutes). While it is simmering, you may add herbs or veggie additions as desired. Then enjoy adding to soups or salads to increase satiation factor of meals with another non-gluten grain.

Amaranth Preparation

1 cup uncooked amaranth
2 cups water or vegetable broth

Rinse well in water and add ingredients to a sauce pan. Bring to a boil and reduce heat to simmer. Simmer until all the water is absorbed (about 45 minutes). Stir occasionally. Add amaranth to soup or salads to increase satiation factor of meals with another friendly grain.

Dry Bean Preparation 

Cover 4 cups dry beans of choice with water by two inches in large bowl and soak for 24 hours. Drain, rinse, and place lace beans into a large slow cooker or soup pot with 12 cups of water; 1 large onion (chopped), and 1+ tablespoons of minced garlic. Turn on to low for eight hours until beans are tender. Cool to warm and place in air-tight container in refrigerator. Add to soup and salads, as desired. 

Wild Rice Preparation 

Rinse 1 cup of rice in cold water. Combine rice and 3 cups water or broth in pot and bring to a boil. Cover and reduce heat to simmer. Cook 45 to 60 minutes until rice kernels pop open. Simmer five more minutes, stirring occasionally. Drain off excess liquid.

Brown Basmati Rice Preparation 

Rinse 1 cup rice until water runs clear. Cover rice in water for one hour and allow to soak; then drain and rinse. Add rice and 2 1/4 cups fresh water or broth to medium-size sauce pan and bring to boil. Cover pot and reduce heat to maintain a steady simmer and cook for 35 to 45 minutes. Will store in refrigerator well for up to seven days. Add to soups and salads.

Buckwheat Preparation 

Rinse 1 cup of buckwheat thoroughly in cold water before cooking. Bring two cups of water to a boil in medium-sized saucepan, then add buckwheat and cover the pot. Reduce heat to simmer for 15 minutes, then remove from heat and allow to sit for another 10 minutes. Will refrigerate well for one week. 

Teff Preparation 

Combine 1 cup teff with 3 cups water or broth and bring pot to boil. Reduce heat to low, cover and simmer for 20 minutes, until water is absorbed. You may stir occasionally towards the end of cooking.

Millet Preparation

Smell your millet before you buy it and avoid millet that smells musty or stale. Once you’ve chosen your millet, store it in a cool and dry place. It stores well in freezer.

• When you are ready to cook your millet, begin by washing, rinsing, and draining it well before you cook it.
• The most common way of cooking millet is to boil it. 
• Place 1 cup of millet in a pot and then add in 2 cups of boiling water or a vegetable stock, and a dash of salt to taste. Cover the pot and reduce heat from a hard boil to a simmer. Simmer for about 20 to 25 minutes until moisture is absorbed. Turn it off and let it stand covered for another 5 minutes. Quickly fluff with a fork and serve!

Millet Prep Alternatives:

• Toast Millet: For a nuttier flavor, place 1 cup of uncooked millet into a large pan with a lid over high heat and stir constantly until the millet starts popping around. Once it is toasted. After removing it from heat, be sure the millet doesn't burn by stirring it constantly until it cools. 
• Dry and Fluffy: Next, add 2 cups boiling water or veggie stock and ½ teaspoon salt, or to taste, as well as any herbs or other additions you may want to add. After bringing it to a boil, reduce the heat and cover the pan. Simmer until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.
• Moist Millet: Toast according to directions above and then add 3 cups boiling water or veggie broth instead of 2 cups. Bring to boil and then reduce heat and cover pan. Simmer until liquid has been absorbed (about 20-25 minutes). Turn off heat and let stand, covered for 5 minutes.
• Fun Millet Additions: almonds, Basil, black beans, celery, cinnamon, coconut, coriander, currants, dill, dried fruits, garlic, lentils, mint, mushrooms, onions, oregano, parsley, rice, rosemary, sesame and sunflower seeds, squash, tarragon, thyme, vanilla, and any and all vegetables.

Give millet a try and once you become familiar with its preparation, have fun trying the alternatives listed above, as well as any other alternatives you dream up!

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