Chapter 11.2 Legumes and Grains

1. Chapter 11.2 Legumes and Grains

2. Legumes Legumes are seeds from pod-producing plants. Legumes include beans, peas, lentils, nuts, and seeds. • Dried legumes have many uses in cooking, from salads and appetizers, to main courses and desserts. • Store legumes in a cool, dry, well-ventilated area, away from light and excessive heat. • Place legumes in a large colander or sieve and rinse well with cold running water to remove any dust or dirt particles. • Cook legumes to develop their flavor, to remove harmful substances, and to make them easy to chew and digest. • You can serve legumes in many ways; examples include soups, stews, salads, or as side or main dishes. 11.2 Chapter 11 | Potatoes and Grains

3. Soaking & Cooking Times for Dried Legumes

4. Grains Grains are grasses that grow edible seeds. Grains along with meals and flours are all essential for everyday cooking. • Whole grains are grains that have not been milled. • During the milling process, the germ, bran, and hull of the grain are removed or polished: • The hull of a whole grain is the protective coating, or husk, that surrounds the grain. • Bran, a great source of fiber and B vitamins, is the tough layer surrounding the endosperm. • The endosperm is the largest part of the grain and a major source of protein and carbohydrate. • The smallest part of the whole grain is the germ. It provides a trace of fat and is rich in thiamin. 11.2 Chapter 11 | Potatoes and Grains

5. Grains (cont.) • Whole grains have a shorter shelf life than milled grains. Buy whole grains in quantities that can be used within three weeks. • Store dry grains at least 6 inches above floor level on shelves in a dry, ventilated, and accessible area. Whole grains should be stored in the freezer. Brown and wild rice should be refrigerated. • Soak grains before cooking them to make them easier to cook. • Ways to cook grains include steaming, pilaf, and risotto: • Pilaf is a technique for cooking grains in which the food preparer sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. • Most commonly, food preparers use the risotto method with one special medium-grain rice, arborio. Risotto has a very creamy consistency because of the starch that is released from the arborio rice as it cooks. 11.2 Chapter 11 | Potatoes and Grains

6. Section 11.2 Summary • Legumes are seeds from pod-producing plants. Beans, peas, and lentils are the three types of legumes. • Grains are grasses that grow edible seeds. Wheat, rice, oats, and barley are some common grains. • Store legumes in a cool, dry, well-ventilated area, away from light and excessive heat. • Discard any beans or peas that are moldy or wrinkled. • Soak legumes and grains before cooking. • Techniques for cooking grains include pilaf and risotto. 11.2 Chapter 11 | Potatoes and Grains