Gourmet Other Grains

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Bulgur wheat is a whole wheat grain that has been ground and parboiled. It is high-fiber, low-fat, relatively low in calories, and is suitable for vegetarians and vegans. It is not gluten-free. Bulgur wheat is used in Middle Eastern, and Mediterranean, has become popular in American kitchens. It is a must have ingredient for Tabbouleh, a great meat substitute for vegetarian dishes, try it in salads, pilafs, soups and stuffings. Indian Harvest's bulgur wheat is a versatile medium grind form of wh... MORE INFORMATION
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Farro, a grain, is type of wheat often called spelt, but spelt is another grain. It has a firm, chewy texture. Cleaned and pearl shape. Farro is the first grain made from wheat and dates back to the ancient Egyptians. Farro is popular in gourmet restaurants, vegetarian and Italian cuisine. Cook Farro in boiling water until medium tender. Drain. Heat oil in saucepan, add onion, carrot, celery. Season with salt, pepper. Add meat, brown for 2 minutes. Add wine, reduce. Add tomato sauce, one cup of ... MORE INFORMATION
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Alpina Savoie, formerly Croix de Savoie, makes a medium ground polenta. Polenta is traditional corn puree and this medium version only needs 7 minutes of cooking time. In this way the polenta keeps all the genuine flavors.... MORE INFORMATION
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Steel-cut oats will most likely remind you of breakfast and porridge, but today it would be more fashionable to prepare these oats as a rice-alternative. Hearty, healthy, they have a nice chew, no sugar and a good source of vegetable protein. Irish or Scottish oats are alternative names for steel-cut oats. Steel-cut oats are made by cutting the whole oat groat into smaller pieces using a steel mill. This cuts down in cooking time and because the starch inside the groats are exposed this type of ... MORE INFORMATION
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Logan Turnpike Mill's old-fashioned speckled Old-Fashioned Speckled White Gritsgrits are coarse ground from Georgia grown corn. Because most of the natural germ and bran are preserved in the stone-grinding process, nutrition and flavor are enhanced. Their stone grinding process utilizes the whole grain, nothing is removed; they also grind at a much lower temperature than the high-speed roller mills used today in commercial milling. Keeping the grains cool does not destroy the heat sensitive nutr... MORE INFORMATION
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