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:

http://www.wholefoodsmarket.com/department/bulk