Cook's Thesaurus: Other Grains

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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 spinach. Substitutes: 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

	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)