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Organic Superfoods From Around the World – Part 3
Cereals are one of the most important foods in the world dating back to Stone Age Man. For the Romans, it was such an important food that they thought it was a gift from the goddess Ceres, which is why it was called dzuntu.
In general, whole grains contain carbohydrates, B vitamins, vitamin E, iron, zinc, magnesium, and fiber. When mixed with vegetables, fruits, nuts, cereals, etc., they form an important part of a healthy diet.
Whole grain products are more superior than milled or refined varieties because, unlike these that lose the branches and germs during refining, all three parts of the grain are used: fiber-rich bran (outer layer); endosperm (middle layer) and germ (full of internal nutrients).
All grains can be cooked, some processed (eg bulgur) and some sprouted (eg wheat). As a rule, they should be cooked twice. , bring it to a boil, then let it stand for 45 minutes, but the cooking time varies.
Organic Brown Rice
From Italy, USA, France, Thailand and Australia, long grain, short grain and short and long grain brown rice are available. The only non-digestible material has been removed from Organic Brown Rice, while in white rice the nutrient-rich germ and cassava have also been removed. Brown rice has a nutty flavor and chewiness and is a versatile food.
It provides the perfect base for many dishes, from salads, risottos and fritters to puddings. Short-grain rice is less sticky than long-grain rice and is used in puddings, risottos, and casseroles.
Cooking: use one cup of washed rice in two cups of cold water (3)
Bring to a boil, reduce heat and simmer gently with a lid for about 45 minutes.
Like other grains, Organic Rice is high in nutrients and very low in fat. It contains less protein than other grains and does not contain gluten.
Organic Rye Bread
375g Organic Rye flour
15 g dry yeast
A pinch of salt
1/2pt Warm Water
1. Mix yeast and hot water in a bowl and add salt.
2. Let the yeast rise for five to ten minutes, then add the flour, stirring constantly with a wooden spoon.
3. Turn the mixture onto a floured surface and knead well. Place the dough in a large greased bowl and cover with a clean cloth. Leave in a warm place for 18 hours. The bread will rise a little.
4. Mash the profit a little and put it in a well-oiled bread-leave it to rise again for a few hours.
Bake for about an hour at 190C/375F/gas Mark 5
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