Interested in cooking dried beans, lentils, grains etc.?
Whole Foods has great tips on how to prep, cook, and serve bulk food items.
Why Buy Bulk Food Items?
- Less waste with the packaging involved
- Experiment with food buying as little or as much as you’d like
- Ingredients are fresh
- Sometimes buying bulk may be cheaper, depends
Beans:
Black Beans: Soak overnight(4-12 hours)-simmer for 1.5 hours
Chickpeas: Soak overnight-simmer 1.5-2 hours
Navy, Pinto, and Red Beans: Soak overnight-simmer 2 hours
Soybeans: Don’t need to soak-simmer 3-4 hours
Lentils: Sort and rinse lentils before cooking.
Green Lentils: Simmer for 30-45 minutes.
Split Lentils (Red): Simmer for 25 minutes.
Split Peas (Green/Yellow): Simmer for 1 hour.
Rice: Conversion of Grain-To-Liquid
Brown Rice (medium grain and long grain): 1 cup of brown rice-2 cups of water
Jasmine Rice (white): 1 cup rice-1 3/4 cups water
Wild Rice Blend: 1 cup rice-3 cups water
Grains: Conversion of Grain-To-Liquid
Amaranth: 1 cup grain-3 cups water
Couscous: 1 cup grain-1 1/4 cups water
Steel-Cut Oats: 1 cup oats-2 cups water
Quinoa-Pronounced (KEEN-wah): 1 cup-4 cups water
TEFF: 1 cup-2 1/2 cups water
Some Examples of Gluten-Free Flours:
- Amaranth
- Cornmeal (blue & yellow)
- Soy
- Teff
- Brown Rice Flour
- Almond Meal/Flour
- Arrowroot Starch
- Black Bean Flour
- Fava Bean Flour
- Garbanzo Bean (Chickpea)Flour
- Gluten-Free Oat Bran
- Gluten-Free Oat Flour
- Banana Flour
For more information please visit the website below:
