The Window On The Sky

Amaranth

Biological

How to use:
Basic cooking of whole grains is very simple, and for many of them it is better to use a pressure cooker.Start by washing the whole grains in cold water.Then bring them under pressure, lower the heat and cook them over low heat, with a pinch of sea salt, on a flame arrestor plate. In this way the water can dry completely, for a complete use of the mineral salts they would otherwise be lost by throwing away the cooking water, without the food sticking to the pot. soak for one night: in this case, cook them with the soaking water. Others must be thrown into the water only when it boils and should not cook under pressure.

How to use:
cooking methods and times vary according to the various cereals:
- millet, buckwheat, quinoa, amaranth:
1 part of cereal and 2 of water,
20 min. cooking, no pressure cooker.
- oats, hulled spelled, pearl barley,
pearl barley, hulled barley, wild rice:
1 part of cereal and 2.5 of water,
60 min. cooking in a pressure cooker.
- wheat, spelled, kamut, rye:
1 part of cereal and 3 of water,
90 min. cooking under pressure.
amaranth, oats, hulled spelled,
pearl spelled, buckwheat, millet,
hulled barley, pearl barley, quinoa,
rye, wild rice.

Cod.1AMARA / 1AVE / 1FARRO /
1FARRODE / 1SARA / 1MIG / 1ORZODE /
1PERLATO / 1HERE / 1REGAL / 1WILD