Notes from Amazing Grains by Jeanne Saltzman

Botanically, "grain" covers around 8000 species of grasses - although we do not eat all of them.

In most cookbooks the term "grain" does not refer exclusively to the grass family - Quinoa, amaranth, wild rice & buckwheat are sometimes called "pseudocereals". They act like grain but are from a different botanical families.

Grain has always had a reputation of being a spiritual food

Grains - whole grains are living foods

Whole grains are valued for carbohydrate, protein, vitamins, minerals, natural fat and fiber - when these are all eaten together they work in balance. ( A refined grain does not have all the nutrients to assist the starch to nurture the body)

Variety
Variety is key to good health - if we vary our diet with many different grains instead of always relying on corn and wheat we are much less apt to develop sensitivity or allergy to the corn and wheat.

Cooking Methods
Preliminary treatments such as dry raosting, sauteing and soaking affect flavor and texture of the grain.

Long Grains
Long grains come out dry, light and fluffy. Short grains are sticky, heavy and chewy if you stick to the most common method of cooking grain (steeping) can change texture in preliminary treatments (dry roasting, sauteing and soaking) The most influential factor in controlling texture with grain is temperature

1. Combining cold liquid with raw grain can result in heavy, sticky & chewy texture
2. Hot liquid with hot grain creates a light, fluffy and individual temperature
3. Hot liquid with cold grain or cold liquid with hot grains makes a somewhat chewy yet individual (not sticky) texture

Cook beans and grains separately to insure beans are well cooked.

5 flavors can be detected by our taste buds; bitter, sweet, sour, salty & pungent. To fix an overpowering flavor in a sauce for a grain......
too bitter - add a sweet or salty flavor
too sour - add a salty sweet or pungent flavor
too salty - add a bitter or sweet flavor
too pungent - add a salty, bitter or sweet ingredient

Do not use vinegar or lemon on greens until just before serving (they will turn a bright green veggie to a drab yellow-brown) So, if your grain has an acidic dressing on it add your greens to it at the last minute.