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Other Grains

amaranth = amaranth seeds   Pronunciation:  AM-uh-ranth  Equivalents:  1 cup = 195 grams    Notes:   These tiny ancient seeds have been cultivated in the Americas for several millennia.  They're rich in protein and calcium, and have a pleasant, peppery flavor.  One variety of amaranth is grown for its leaves, which are called Chinese spinachSubstitutes: millet OR quinoa OR buckwheat groats

black quinoa  Notes:   Like ordinary quinoa, this cooks quickly, has a mild flavor, and a slightly crunchy texture.  Rinse off its bitter coating before using.  Substitutes:  quinoa

 

hie  Pronunciation:  HEE-uh  See quinoa.

 

millet  Pronunciation:  MILL-it   Notes:   Unhulled millet is widely used as birdseed, but many health food stores carry hulled millet for human consumption.  It's nutritious and gluten-free, and has a very mild flavor that can be improved by toasting the grains.    Substitutes: quinoa OR bulgur OR couscous

plantago seed husks   See psyllium seed husks.

psyllium seed husks = PSH = plantago seed husks = flea seed   Pronunciation:   SIL-ee-uhm  Notes:   This is a good source of soluble fiber, and is often used as a laxative.  Make sure you drink lots of water along with it.  Substitutes:   oat bran

PSH   See psyllium seed husks.  

 

quinoa = hie   Pronunciation:  KEEN-wah   Notes:  This ancient seed was a staple of the Incas.   It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture.  It's got a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains.  It comes in different colors, ranging from a pale yellow to red to black.   Rinse quinoa before using to remove its bitter natural coating.   Substitutes:  couscous OR rice OR bulgur OR millet OR buckwheat groats OR amaranth

quinoa flakes  Notes:  This is steamed, rolled, and flaked quinoa.   It's used like oatmeal to make a hot cereal.  Substitutes:  rolled oats

teff  Notes:  This Ethiopian staple is the world's smallest grain.  Since it's too tiny to process, teff isn't stripped of nutrients like other, more refined grains.  As a result, it's a nutritional powerhouse, especially rich in protein and calcium, and it's gluten-free.  It has a sweet, nutty flavor and is sometimes eaten as a hot breakfast cereal.  It comes in different colors that range from creamy white to reddish-brown.    Substitutes:  quinoa (use twice as much)

 


Copyright 1996 - 2005  Lori Alden