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Hi there, my name is Shefaly from Shef's Kitchen. Today I want to talk to
you about grains. We are going to start by showing you quite a wide variety right
here, and we are going to tell you one by one what they all are. This is
dried wheatberries, red winter wheat which can be found in the bulk
section, for example, in your local co-op, or you can find them packaged as well.
This is barley. Barley most people are
already familiar with. Quinoa has gotten pretty popular.
This is Rainbow Quinoa. One of the shortest cooking grains
out there, and it is an unrefined grain.
Here we have kasha and
some cooked kasha. A lot of people use this in porridges and
oatmeal type consistencies.
This is dry millet.
It looks like a little golden, yellow color like cornmeal almost. When it's cooked
it can be almost like a porridge. So you'll find bread
made out of millet, and you can also use millet in cereals
and oatmeals. Here we have some rolled oats which many people are already
familiar with. And here we have
farro. Farro raw looks a lot like the wheatberries. It just doesn't have
as much as a seam down the middle. You'll hear about Italian dishes
using farro, and it's sauced much like pasta is because of the large grains.
Here we have some amaranth and amaranth
looks a lot like quinoa, but it's tinier. So it's spherical
but much smaller, and it cooks fast just like quinoa does. And here we have corn
grits. The cooked version and the raw.
If you want to hide the texture of
your grain you might want to use a smaller grain. Quinoa,
for example, is great for that. Large grains are great
for textures. Grains are a versatile and inexpensive staple
for every kitchen. You can find more information about grains along with some delicious
recipes on our website. I'm Shefaly for Co+op, stronger
together.