Farberware Special Select FSRC100, Инструкция по использованию и уходу

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GRAIN GLOSSARY
Rice is a staple food in many countries. Although long-grain rice is
consumed more than any other rice around the world, it is inferior to brown
rice in both taste and nutrition. Brown rice is not only more complete
nutritionally, it has a wonderful nutty aroma and flavor.
Polished rice (white) has been bleached, cleaned, pearled (polished with
talc), then often oiled and coated. This refining process causes the loss of its
hull, bran and germ, which are removed from the grain (along with most of
its nutrients) leaving only the starchy endosperm. As white rice is rather
bland when eaten by itself, it is usually served under steamed or sauteed
vegetables and topped with a flavorful sauce, such as curry or peanut.
Long grain brown rice contains fiber and the nutrient-rich bran and germ, as
well as the starchy endosperm. In addition to being more flavorful, brown
rice digests more slowly, which provides energy over a longer period of
time. Brown rice is a satisfying meal companion and can even serve as the
main focus for a meal. While not as high in protein as wheat and some other
grains (10 percent), the high quality protein in brown rice is easily utilized
by the body. Brown rice is also a good source of the B vitamins and serval
minerals, including magnesium, potassium, zinc, iron, and selenium.
Wheat berries are simply the wheat kernel with the hull removed. They can
be prepared as you would brown rice, though soaking overnight will speed
up cooking time. Their mild and pleasant flavor lends itself well to warm
dishes as well as cold salads.
Barley has a chewy, hearty texture and is delicious combined with long or
short grain brown rice. A versatile grain with a pasta-like consistency, barley
is frequently used in soups. Barley contains 10 to 15 percent protein, is a
good source of many B vitamins and contains healthy amounts of
magnesium, calcium, iron and potassium.
Oats, in the old-fashioned rolled style, make a stick-to-your-ribs meal any
time of the day. Add cinnamon and apple pieces or dried fruit before
cooking for ready-to-eat convenience. Oats are about 10 to 15 percent
protein and provide cholesterol-lowering fiber along with B vitamins.
Because quick oats have been partially processed, resulting in a loss of
nutrients, try to use old-fashioned rolled or steel-cut oats whenever possible.
Quinoa, one of the ancient “super grains,’’ is petite in size and delicate in
texture. Quinoa has one of the highest protein contents of any grain, and is
also high in iron and calcium. Quinoa is a great companion grain in
combination dishes and its quick cooking time makes it a convenient
substitute for rice in your meals.
Millet is another grain that complements a group of grains used together.
Its flavor is light and the color is sunny yellow. Millet contains 15 percent
protein and is high in fiber, iron, magnesium and potassium. For those
with gluten sensitivity, millet is considered to be one of the most
digestible grains.
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