HOW TO PREPARE WHOLE GRAINS THE RIGHT WAY...
(BROWN RICE, SWEET BROWN RICE, CORN, BARLEY, KAMUT, OATS)

PRESSURECOOKED BROWN RICE (I like the round one)
Rince one cup of grain well; I often wash them in 5-8 waters until water is clear!

A rice-barn is not always clean, grains are often stored on the floors, and people walk in boots in the area. You will protect your kidneys if you clean the grains properly!
And they become much more tasty!

Then place in a pressure cooker, soak for about 1-1 ½ hours with water, measure with your pointing finger, up to the first joint over the water, if long rice, use middle finger (gas-flame!)
If you cook electric, add a little more water! Add a sprinkle of ‘Kwass’ fermented grain-drink, or sauerkraut-juice or pickle-juice could be used instead. Soaking is not always necessary, but makes the grain tasty and more digestable. Turn heat to medium-high and wait until it begins to boil, let steam out short!

Once boiling, add ½ teaspoon of Sea Salt
(use evt a piece of Kombu seaweed or a umeboshiplum to replace salt)

Close cover and raise heat until the steam begins to escape. Usually indicated by a sound whistle). Turn heat to lowest setting
and use coins (electric) or a plate and cook for an additional 45-50 minutes. Remove from heat and carefully release the steam (HOT), by lifting the valve all the way up, or pour cold water slowly over the COVER (gives a sweet taste)! Never put the pot into water!

Let the grain sit 5 minutes or more. Remove the lid, stir, and serve. You could also pressure-cook the grains about 20 minutes, and then wrap the whole pot in newspapers and wool-blankets, leaving it 1-3 hours and then open the pot and serve!



MY ‘BUTTERFLY’ PORRIGE

If you don`t have a pressure cooker, you can also treat and cook whole grains in a smooth and nice way making them digeseble and delicous. I am used to make porriges like this:

DON`T waste your time trying to boil whole grains in a ‘usual’ way –

NOT digestable, not tasty, too hard and it will probably give you stomach ache! Even if you freeze them, jump on them and grind them, they want become tasty or digestible, and not nice to chew! If you follow my advice, you will be able to serve whole grain rice to the most prominent guests! And they will love it!

Butterflyporrige: Wash the grains in the evening (Whole Oats and Sweet rice is my favorite), use 5 times more water; Bring to boil without lid, don`t add Sea Salt before it`s boiling. Boil for about 10-15 minuts with a lid. Switch off the heat and let stay overnight! In the morning: Stir and add more water if neccesary Boil the porridge almost one hour at low heat.

Serve with desired roasted grains with shoyu or salt, gomasio or other condiments, sunflower-seeds, pumpkinseeds, almonds or steamed vegetables. Or simply serve sweet with maple-syrup, berries, rice-malt, cinnamon, ricemilk or butter.

Bon appetit!

Lillian