Hi Sweet Friends, Today, I am sharing The 3 Ways to Cook Whole Grains - The Right Way! Cook ancient grains, modern grains, and gluten-free grains, including einkorn, farro, spelt, whole wheat berries, millet, quinoa, and more that will turn out perfect every time! ➡️SUBSCRIBE: ruclips.net/user/marysnest ➡️Be sure to head over to my RUclips channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest ➡️TIMESTAMPS: 0:00 Introduction 5:01 How to Cook Whole Grains Using the Pasta Method 17:34 How to Cook Whole Grains Using the Absorption Method 30:39 How to Cook Whole Grains Using the Pilaf Method ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡️SUBSCRIBE TO THE TRADITIONAL FOODS NEWSLETTER - IT'S FREE: marysnest.com/signup-traditional-foods-newsletter/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin ▶️RECENT VIDEO UPLOADS: ruclips.net/user/MarysNestvideos ➡️POPULAR VIDEO SERIES: ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶️THE ULTIMATE PREPPER PANTRY SERIES: ruclips.net/p/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶️RELATED VIDEOS: • All About Whole Grains: ruclips.net/p/PLkRuW3pBo2U0ZNNP0Z80baQUTWhGXP4_W • Do We Need to Soak Grains: ruclips.net/video/7p9hhdiuIqE/видео.html • Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH • Vegetable Mineral Broth: ruclips.net/p/PLkRuW3pBo2U363LY6NkwoHiWUND3kcV8x • How to Make Oatmeal With Whole Oat Groats: ruclips.net/video/hNxeFVi0FtA/видео.html🍎RECIPE: MarysNest.com XXXXXX ➡️FOR THE CORRESPONDING BLOG POST: Don’t forget to open the description under the video and scroll down till you see “BLOG POST”. There will be a link there that will take you directly to the BLOG POST on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary
I feel like I found a gold mine of knowledge here on your channel. Even reading the comments section you really answer questions. You are so helpful! Thank you.
Dear Mary: Your trainings are so vital to our current western dietary deficiencies. I am just beginning a vegetarian/vegan lifestyle and this is so relative to NY informational and planning needs. Bless you!
@@family-peace-love So what if it relies on supplements? studies show that 60% of the American people are deficient in Vitamin B-12 and Vitamin D, but less than 4% of the American people are Vegan, so should they not supplement to prevent their deficiencies?
Mary, I don't know what you've been doing, but I think your face is looking younger. I don't know if it's what your eating, makeup and or skincare you're using or what. I just had to say something about it. Anyone else see a change or is it just me? I'm getting ready to watch this video and I want to thank you for all you do to help us live healthier lives. You are a wonderful teacher and are very detailed. I know people learn differently but I'm one that learns best from how you teach and I feel you have been a blessing in the way you teach. Thank you so much.
Tip for beginners: Make sure your grains are organic, nonenriched/bleached/brominated, and that you are cooking your grains with filtered water. Thank you for this content, Mary. Much appreciated
Thank you Mary for fulfilling our requests by creating a back up video (The Right Way!)showing us how to cook all these wonderfully delicious wholesome grains. Lots and lots of appreciation to you for your time and energy. Again, great video packed with so much information. You're a very committed and dedicated teacher!
Thanks Mary. My aunt Mary used to make bulgar wheat salad. I loved it. Although I am gluten intolerant I can't have to much of thos now which makes me sad. I love this stuff. Keep it coming.
Kasha Buy cracked or steel cut kasha (looks like grits) Put 1 cup in a cast iron skillet heated to med, add an egg on top and stir in with metal spatula. Let the kasha dry back out, takes a couple min. Put in 2 cups simmering salted broth and cook with lid for 15 min till broth absorbed, Add fried onions, celery and garlic when done. Toasted sliced almonds are great to stir in too. The egg keeps the grains separated, no more mushy kasha! This is a Russian cooking secret 🙂 (I’m guessing at the broth amount, I can’t remember for sure!)
I’ve been putting barley in soups for years but never branched out and tried it any other way. Never tried any of the other grains, I now have a new mission to learn how to use these. One thing the pandemic has been good for is giving me the time and interest to expand my cooking skills. My husband is liking this new hobby.
Thank you so much Mary. I enjoy all your videos. I had tried cooking millet in the past and had been disappointed. I just ended up leaving the millet seeds in my pantry. I tried your method this morning and enjoyed millet for breakfast. I was wonderful. Thanks again for all your informative videos. You are a blessing to so many people.
Hi Rob, So glad you liked this!! Hope you and the SG Family are staying warm. We are breaking all kinds of records here in Central Texas with freezing temperatures and ice storms! God bless, Mary
How wonderful to finally know how to cook these grains! I can’t wait to include them in my pantry and in my diet! Thank you for all you do! You really do make a difference in the lives of so many of us.😃💕
Hello Mary thanking you so much for the information about grains. I'm going to try them when I make soup or perhaps or when I cook a stew. Thank you for sharing Mary xx
Awesome information on the phytic acid. I've never heard that before and I will definitely be researching it some more. Your videos ALWAYS bring me new information, even though I've been working towards a traditional kitchen for the last 3 years. Keep up the great information.
I LOVE USING THE PILAF METHOD WHERE YOU TOAST THE GRAIN, MS MARY YOU ALWAYS HAVE PUT OUT THE RIGHT VIDEO'S AT THE RIGHT TIME. THOSE ALL LOOKED DELICIOUS AND I CAN'T WAIT TO TRY SOME WITH THE DIFFERENT BROTHS I HAVE BEEN MAKING, THEY SHOULD MAKE IT VERY FLAVORFUL. GOD BLESS SWEET FRIEND AND STAY WARM.
Thank you so much. Now I'll buy some Farro berries. Wow! Oat groates 👍 Like the idea of adding chopped veggies to the wheat bulgar. Wow! Toasting millet... I will certainly now put in my pantry all these grains to cook. So tired if just rice and potatoes which is mostly starch. Thank you. Can hardly wait.
for those in restrictive salt diet buy unprocessed salt like celtic sea salt. that salt does not change your blood presurre becuase it has all the minerals
So with melted butter count as a liquid? If my plan is to flavor it with just salt and butter would it be better to melt the butter and use that as part of the liquid for the absorption method?
Hi Mary, Do you have suggestions on whole grain combinations that give an extra bang for our buck, nutritionally? And that are really tasty combinations too. Thanks for all your efforts. You should have your own book series!!
You can combine grains with legumes or nuts & seeds Either will make a complete protein when combined. Combining grains don’t matter nutritionally. I make lentils with rice 5 days a week for lunch. 1/3c lentils to 2/3c brown rice. Feeds 2 ppl. Then there’s pb sandwiches Hummus (made with tahini!) and pitas Falafel (usually in a pita too) Seeds in breads (a good amount, don’t be stingy)
Mary take a terracotta saucer approx 6-8 inches. Set tea light (in the metal container in center) place take care flower pot over it . Smaller than saucer. Make sure hole is clear and open. Set a larger pot over the smaller one but still fitting in saucer. Put on safe, flat surface. Only do this while you guys are awake. It will heat up a pretty good area in your home. You will be surprised. Oh and make sure the second pot has a clear hole too. Let me know how it works for you. It really does work
Did you make a video on using whey (from draining yogurt to make cream cheese) for cooking grain, etc. You hinted that you might but I haven’t seen it. I could just have missed it!
have you tried the pasta method with less water and lowest possible temperature? (softest boil) that could spare you from the overspilling of bubbly water.
Mary in viewing your whole grain section - just after the pilaf section starts - the ad comes on from Cox Presents Full of Love and It is stuck so cannot play and return to your video. Will try again later.
Thanks for sharing. I use the absorption method to cook rice. I follow the article on how to cook rice perfectly on the Fine Cooking site. I know others who cook it with the pasta method. We're doing well. Our power went off yesterday so Daniel and I spent the night at my mother's house. Our power came back on yesterday night so we can go home. It is good to visit with my mother, brother, Corie, niece, nephew, and Bob the dog. Their other dog is still skittish around me. She came from a home where she was abused and I'm not around enough for her to trust me yet. I'm back on schedule but Daniel is not. I woke up around the time I normally do to pick up the school meal delivery. He didn't wake up until until around 1:30 PM. He'll whine when he doesn't get enough daddy time.
Great question. And the answer is yes. Cooking sprouted grains is similar to cooking grains that have been soaked overnight, so you can decrease the cooking time by about 20 minutes for firm grains. For tender grains, they will literally cook up in minutes once they have been sprouted. Did you see my corresponding blog post to this video? It’s at MarysNest DOT com. If you open the description under the video you’ll see the link. I go into a lot of detail in the blog post with information on cooking times for all sorts of different grains, etc. Hope it’ll help! Love, Mary
Great question! Buckwheat is best cooked with the absorption method but using the pilaf method to toast them first can really help with the flavor. Be sure to open the description under the video and look for the link to the Blog Post that corresponds with this video. The link will take you over to my website MarysNest DOT com. I have a very detailed post all about this with cooking times, etc. and more. Love, Mary
Hi Eddie, Great question! As commenter Jo mentioned, one way to kill them is to freeze your grains. But to learn more options and what are the best way to store grains, be sure to check out this video: ruclips.net/video/ED1TqgyieCg/видео.html Love, Mary
Thank you so much for providing us with this valuable information about phytic acid. I recently learned from The Plant Paradox by Dr. Gundry, MD that grains also contain LECTINS which are extremely harmful to humans in many ways if we don't soak for at least 24 hours (changing the water several times). He also advocates using a pressure cooker to cook the soaked grains, which further removes the LECTINS. Hope this info is helpful to someone.
How do you combine overnight soaking with the Pilaf Method of cooking? Should we toast the grain, then soak overnight? Or do we soak overnight, then toast the drained (but still wet) grain? Or should they not be combined at all?!
I don’t think they can be combined But you definitely would want to toast before soaking if you were going to try it. Which intrigues me enough that I hope you do try it and let me know how it comes out. I may even try it myself!
Hi Mary! I know you recommend Mockmill, but do you know of another mill that grinds corn that doesn't cost an arm and a leg? Tight budget on ssi, so Every dollar Really counts. I have a milll for wheat, but it's not recommended for large grains like corn. I have searched for hours on Amazon (cast iron looks Very sketchy ). Thank you so much!
Mary, quick question, my chicken bone broth is a bit cloudy is this an issue with fat or anything? It was a Rotisserie chicken then baked bones golden brown before cooking down. Barb/Sacramento
Hi Barbara, Don't worry at all. Bone broth is often cloudy. If you want to clarify it, add some egg whites to the hot broth when it is on the stove. The egg whites will cook, float to the top, and absorb all the cloudiness. This is what chefs do. But it's really not necessary. Love, Mary
Hi Dawn, Great question! To learn more about the best ways to store grains, be sure to check out this video: ruclips.net/video/ED1TqgyieCg/видео.html Love, Mary
I noticed you did not soak these- generally I always do to ensure optimal nutrient availability. I noticed barley cooked much quicker and was delicious!
Definitely. I talk about soaking grains in the video, but for demonstration purposes I didn’t soak them in the video. However, in the corresponding blog post to this video, I go into a lot of detail about soaking grains before cooking them and how to adjust the cooking times. If you open the description under this video, you’ll see the link to the blog post. It’s at my website MarysNest DOT com. Love, Mary🤗
@@MarysNest love it! Yes, I realized a bit onward you covered soaking, lol! I was in the middle of baking and forgot to correct myself. I love your channel- we discovered the WAPF way of food preparation and eating about a decade ago and it is so very nice to see others who prepare food that way. Thank you so much for sharing your knowledge 🤗
Hi Eddie, Great question! As Jo said below, one way to kill them is to freeze your grains. But to learn more options and what are the best way to store grains, be sure to check out this video: ruclips.net/video/ED1TqgyieCg/видео.html Love, Mary
My mother used to spread grains, lentils and beans on a tray and put them in the oven for a few minutes and the heat would kill off any insect eggs amongst the grains. Once cooled they would be stored in airtight containers.
The cooking methods on the packages seem to be for the blandest outcome possible. My boys wouldn't eat brown rice until I started baking it and now they love it.
Hi Sweet friend Mary good morning how are you? Happy Valentine’s Day to you dear 🙂😀😄😃😁😊❤️💙💛💚💗💜🧡I have a question do you upload new videos every week? and I enjoyed watching your videos and I love you so much ❤️💙🧡💚💛💗💜 Please reply Thank you and love and god bless you dear Vamsi
Hi Vamsi, Thanks so much for the kind words. And an early happy Valentine’s Day to you too! Yes, I generally upload two videos a week. Usually on Wednesday and Saturday mornings. Have a great weekend. Love, Mary
@@MarysNest Hi Mary Thank you and a Happy Valentine’s Day to you too dear and I enjoyed watching your videos and I love you so much 🙂😀😊😃😄😁 ❤️💙💛💚🧡💗💜 Please reply Thank you and Love and God bless you dear 🙂😀😄😃😊😁😘❤️💙💛💚🧡💗💜 Vamsi
I've gone almost entirely to the pasta method, and taste the grain after 20-25 minutes and keep tasting. The absorbtion method is just too unreliable. I've had barley that takes 40-50 minutes. I've had farro that took 25 minutes and the next package might take 40'
Hi Michelle, Yes, I agree with you. The pasta method is so much more reliable. Did you see my corresponding blog post that goes along with this video? If you open the description under the video you’ll see the link. It’ll take you over to my website MarysNest DOT com. I go into a lot of detail over there about the different grains that can be cooked using the pasta method and the variations in time. For the most part there’s always going to be variations because it’s nature…every grain is different. Like you, I just start checking at the minimum amount of cooking time to see if I like the texture. But what a difference the pasta method makes. Yes, the absorption method is so unpredictable and cooks the grain so unevenly. Thanks so much for sharing your input. Love, Mary
Farro Einkorn Bulgur wheat Spelt Kamut Couscous Alllll are WHEAT Cook something else for grains, we eat so much wheat already in breads Cook rice, oats, corn, kasha when u cook grains. Not to mention quinoa, amaranth, teff, etc.
You were doing well until you started getting into left field with biology/philosophy/ anthropology/ without a degree. I just wanted to know how to cook this stuff.
![Stromae, Pomme - “Ma Meilleure Ennemie” (from Arcane Season 2) [Official Visualizer]](http://i.ytimg.com/vi/1F3OGIFnW1k/mqdefault.jpg)
Hi Sweet Friends, Today, I am sharing The 3 Ways to Cook Whole Grains - The Right Way! Cook ancient grains, modern grains, and gluten-free grains, including einkorn, farro, spelt, whole wheat berries, millet, quinoa, and more that will turn out perfect every time! ➡️SUBSCRIBE: ruclips.net/user/marysnest
➡️Be sure to head over to my RUclips channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest
➡️TIMESTAMPS:
0:00 Introduction
5:01 How to Cook Whole Grains Using the Pasta Method
17:34 How to Cook Whole Grains Using the Absorption Method
30:39 How to Cook Whole Grains Using the Pilaf Method
➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/
➡️SUBSCRIBE TO THE TRADITIONAL FOODS NEWSLETTER - IT'S FREE: marysnest.com/signup-traditional-foods-newsletter/
➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin
▶️RECENT VIDEO UPLOADS: ruclips.net/user/MarysNestvideos
➡️POPULAR VIDEO SERIES:
▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
▶️THE ULTIMATE PREPPER PANTRY SERIES: ruclips.net/p/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl
▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc
▶️RELATED VIDEOS:
• All About Whole Grains: ruclips.net/p/PLkRuW3pBo2U0ZNNP0Z80baQUTWhGXP4_W
• Do We Need to Soak Grains: ruclips.net/video/7p9hhdiuIqE/видео.html
• Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
• Vegetable Mineral Broth: ruclips.net/p/PLkRuW3pBo2U363LY6NkwoHiWUND3kcV8x
• How to Make Oatmeal With Whole Oat Groats: ruclips.net/video/hNxeFVi0FtA/видео.html🍎RECIPE: MarysNest.com XXXXXX
➡️FOR THE CORRESPONDING BLOG POST: Don’t forget to open the description under the video and scroll down till you see “BLOG POST”. There will be a link there that will take you directly to the BLOG POST on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉
Thanks for watching! Love, Mary
So helpful, even for an older person, like myself.
protect Mary at all costs. she is the sweetest thing
I feel like I found a gold mine of knowledge here on your channel. Even reading the comments section you really answer questions. You are so helpful! Thank you.
Glad to help! So glad you're here!! Love, Mary
Rare thing to actually hear love in the voice of a person you make my ears and heart happy Mary ~~~~~~
She is a joy isnt she
Cooking whole grains is exactly where I am in learning about cooking and this one appeared today! Thank you so much!
Wonderful!
This is wonderful, I always wanted to go to cooking school, and now through RUclips, I can!! Thanks so much, Mary! God Bless, from Alberta, Canada.
Dear Mary: Your trainings are so vital to our current western dietary deficiencies. I am just beginning a vegetarian/vegan lifestyle and this is so relative to NY informational and planning needs. Bless you!
Hi Carolyn, Wonderful!! So happy to help!! Love, Mary
Why vegan ? It's a diet that relies on supplements? ( I'm ex vegan )
@@family-peace-love So what if it relies on supplements? studies show that 60% of the American people are deficient in Vitamin B-12 and Vitamin D, but less than 4% of the American people are Vegan, so should they not supplement to prevent their deficiencies?
Mary, I don't know what you've been doing, but I think your face is looking younger. I don't know if it's what your eating, makeup and or skincare you're using or what. I just had to say something about it. Anyone else see a change or is it just me? I'm getting ready to watch this video and I want to thank you for all you do to help us live healthier lives. You are a wonderful teacher and are very detailed. I know people learn differently but I'm one that learns best from how you teach and I feel you have been a blessing in the way you teach. Thank you so much.
Tip for beginners: Make sure your grains are organic, nonenriched/bleached/brominated, and that you are cooking your grains with filtered water. Thank you for this content, Mary. Much appreciated
I like to rinse mine before adding to pot, also.
Thank you Mary for fulfilling our requests by creating a back up video (The Right Way!)showing us how to cook all these wonderfully delicious wholesome grains. Lots and lots of appreciation to you for your time and energy. Again, great video packed with so much information. You're a very committed and dedicated teacher!
Thanks Mary. My aunt Mary used to make bulgar wheat salad. I loved it. Although I am gluten intolerant I can't have to much of thos now which makes me sad. I love this stuff. Keep it coming.
Kasha
Buy cracked or steel cut kasha (looks like grits)
Put 1 cup in a cast iron skillet heated to med, add an egg on top and stir in with metal spatula. Let the kasha dry back out, takes a couple min. Put in 2 cups simmering salted broth and cook with lid for 15 min till broth absorbed, Add fried onions, celery and garlic when done. Toasted sliced almonds are great to stir in too.
The egg keeps the grains separated, no more mushy kasha!
This is a Russian cooking secret 🙂
(I’m guessing at the broth amount, I can’t remember for sure!)
burgul is also used in a famous Middle Eastern dish called Kebbe, where you knead minced meat with burgul, spread on a pan and bake.
Sounds delicious!
I’ve been putting barley in soups for years but never branched out and tried it any other way. Never tried any of the other grains, I now have a new mission to learn how to use these. One thing the pandemic has been good for is giving me the time and interest to expand my cooking skills. My husband is liking this new hobby.
Thank you so much Mary. I enjoy all your videos. I had tried cooking millet in the past and had been disappointed. I just ended up leaving the millet seeds in my pantry. I tried your method this morning and enjoyed millet for breakfast. I was wonderful. Thanks again for all your informative videos. You are a blessing to so many people.
So much great information, Mary. Thanks so much for the wonderful lesson.
God bless,
Rob
Hi Rob, So glad you liked this!! Hope you and the SG Family are staying warm. We are breaking all kinds of records here in Central Texas with freezing temperatures and ice storms! God bless, Mary
How wonderful to finally know how to cook these grains! I can’t wait to include them in my pantry and in my diet! Thank you for all you do! You really do make a difference in the lives of so many of us.😃💕
No power in central Texas.🥶😞. It was coming on a little and then stopped. Texas needs prayers 🙏
Hello Mary thanking you so much for the information about grains. I'm going to try them when I make soup or perhaps or when I cook a stew.
Thank you for sharing Mary xx
Hi Patricia, Hope you enjoy! Love, Mary
Can you use the instant pot to cook these grains in the instant pot since it does such a great job with rice?
Yes you can!
Awesome information on the phytic acid.
I've never heard that before and I will definitely be researching it some more.
Your videos ALWAYS bring me new information, even though I've been working towards a traditional kitchen for the last 3 years.
Keep up the great information.
Hi Cindy, So happy that you like this info! Love, Mary
I LOVE USING THE PILAF METHOD WHERE YOU TOAST THE GRAIN, MS MARY YOU ALWAYS HAVE PUT OUT THE RIGHT VIDEO'S AT THE RIGHT TIME. THOSE ALL LOOKED DELICIOUS AND I CAN'T WAIT TO TRY SOME WITH THE DIFFERENT BROTHS I HAVE BEEN MAKING, THEY SHOULD MAKE IT VERY FLAVORFUL. GOD BLESS SWEET FRIEND AND STAY WARM.
Hi Susan, You are so welcome! Love and God Bless, Mary
Thank you so much for this video! I needed this information. I’m trying to introduce my family to other grains. Your videos are always wonderful 😘
You are so welcome!
Hi Mary, excellent video thank you. You are a brilliant teacher much love Esther 🤗🤗so well researched and your genuine interest shines through
Thank you so much. Now I'll buy some Farro berries. Wow! Oat groates 👍 Like the idea of adding chopped veggies to the wheat bulgar. Wow! Toasting millet... I will certainly now put in my pantry all these grains to cook. So tired if just rice and potatoes which is mostly starch. Thank you. Can hardly wait.
You are SO welcome! Love, Mary
Very cool. I'm Scottish with Irish ancestry and I had no idea about the iron and phytic acid thing. Thanks
Thanks Mary. Just wondering about using a pressure cooker for the hard grains ?
Your channel has so much invaluable information. I appreciate and love you. Thank you.
Oh Carol! You are so welcome! And thank you for the kind words. So glad you're here!! Love, Mary
I thank you soo much for all of you wonderful and informative videos. I have learned so much from you !
for those in restrictive salt diet buy unprocessed salt like celtic sea salt. that salt does not change your blood presurre becuase it has all the minerals
Can't wait to try different grains and cook properly.
Thank u so much, u are a amazing teacher.God bless you.❤
So happy that I found your videos!! Great 👍 job!! Thank you 😊
So with melted butter count as a liquid? If my plan is to flavor it with just salt and butter would it be better to melt the butter and use that as part of the liquid for the absorption method?
Hi Mary, Do you have suggestions on whole grain combinations that give an extra bang for our buck, nutritionally? And that are really tasty combinations too. Thanks for all your efforts. You should have your own book series!!
I'd like to know this, too.
You can combine grains with legumes or nuts & seeds
Either will make a complete protein when combined.
Combining grains don’t matter nutritionally.
I make lentils with rice 5 days a week for lunch. 1/3c lentils to 2/3c brown rice. Feeds 2 ppl.
Then there’s pb sandwiches
Hummus (made with tahini!) and pitas
Falafel (usually in a pita too)
Seeds in breads (a good amount, don’t be stingy)
lovely video! I learned so much.
Glad it was helpful!
Mary take a terracotta saucer approx 6-8 inches. Set tea light (in the metal container in center) place take care flower pot over it . Smaller than saucer. Make sure hole is clear and open. Set a larger pot over the smaller one but still fitting in saucer. Put on safe, flat surface. Only do this while you guys are awake. It will heat up a pretty good area in your home. You will be surprised. Oh and make sure the second pot has a clear hole too. Let me know how it works for you. It really does work
Hi Teresa, Thank you!! Love this idea!! Love, Mary
Thank you, Mary! I'm going to try the millet. God Bless. ❤
I loved this video. I was hoping you would say how much water for one cup quinoa.
Happy Valentine's Day.....love you Mary❤
We enjoy beef & barley soup with thinly sliced button mushrooms. If beef is not in the fridge, shitake mushrooms will substitute.
Did you make a video on using whey (from draining yogurt to make cream cheese) for cooking grain, etc. You hinted that you might but I haven’t seen it. I could just have missed it!
have you tried the pasta method with less water and lowest possible temperature? (softest boil)
that could spare you from the overspilling of bubbly water.
Thanks so much for the wonderful lesson
I like your videos.. Thank you.. Mary.. 🙏
Glad you like them!
Mary in viewing your whole grain section - just after the pilaf section starts - the ad comes on from Cox Presents Full of Love and It is stuck so cannot play and return to your video. Will try again later.
Very helpful video, thanks!
Thanks for sharing. I use the absorption method to cook rice. I follow the article on how to cook rice perfectly on the Fine Cooking site. I know others who cook it with the pasta method. We're doing well. Our power went off yesterday so Daniel and I spent the night at my mother's house. Our power came back on yesterday night so we can go home. It is good to visit with my mother, brother, Corie, niece, nephew, and Bob the dog. Their other dog is still skittish around me. She came from a home where she was abused and I'm not around enough for her to trust me yet. I'm back on schedule but Daniel is not. I woke up around the time I normally do to pick up the school meal delivery. He didn't wake up until until around 1:30 PM. He'll whine when he doesn't get enough daddy time.
Hi Jean, Thanks so much for the update. Glad your power came back! Love, Mary
Hello Mary, had a dental extraction. Have any soup purees you can share? Thank you.
Excellent video!
this is a great sharing dear sister 💕🌹🤗🇵🇰
Thank you so much 🙂
Delicious, nutritious and healthy
Thanks so much!
Very interesting, thank you!
My pleasure!
You can also use farro to make oatmeal cookies.
Would the methods or times change if using any of these grains in their sprouted forms?
Great question. And the answer is yes. Cooking sprouted grains is similar to cooking grains that have been soaked overnight, so you can decrease the cooking time by about 20 minutes for firm grains. For tender grains, they will literally cook up in minutes once they have been sprouted. Did you see my corresponding blog post to this video? It’s at MarysNest DOT com. If you open the description under the video you’ll see the link. I go into a lot of detail in the blog post with information on cooking times for all sorts of different grains, etc. Hope it’ll help! Love, Mary
Dear Mary, what about buckwheat groats? Which method is best for them?
Great question! Buckwheat is best cooked with the absorption method but using the pilaf method to toast them first can really help with the flavor. Be sure to open the description under the video and look for the link to the Blog Post that corresponds with this video. The link will take you over to my website MarysNest DOT com. I have a very detailed post all about this with cooking times, etc. and more. Love, Mary
Mary's Nest thank you dear Mary. ❤️
We just do buckwheat pancakes and cracked kasha pilaf (I put recipe on here elsewhere)
Mary what can you to keep weaves out of your grains
Hi Eddie, Great question! As commenter Jo mentioned, one way to kill them is to freeze your grains. But to learn more options and what are the best way to store grains, be sure to check out this video: ruclips.net/video/ED1TqgyieCg/видео.html Love, Mary
Thank you so much for providing us with this valuable information about phytic acid. I recently learned from The Plant Paradox by Dr. Gundry, MD that grains also contain LECTINS which are extremely harmful to humans in many ways if we don't soak for at least 24 hours (changing the water several times). He also advocates using a pressure cooker to cook the soaked grains, which further removes the LECTINS. Hope this info is helpful to someone.
Wonderful tip! Thanks for sharing!
How do you combine overnight soaking with the Pilaf Method of cooking?
Should we toast the grain, then soak overnight? Or do we soak overnight, then toast the drained (but still wet) grain? Or should they not be combined at all?!
I don’t think they can be combined
But you definitely would want to toast before soaking if you were going to try it. Which intrigues me enough that I hope you do try it and let me know how it comes out. I may even try it myself!
Hi Mary! I know you recommend Mockmill, but do you know of another mill that grinds corn that doesn't cost an arm and a leg? Tight budget on ssi, so Every dollar Really counts. I have a milll for wheat, but it's not recommended for large grains like corn. I have searched for hours on Amazon (cast iron looks Very sketchy ). Thank you so much!
I have a Whisper Mill
I think it’s made under Wonder Mill now
It’s cheaper than most
Mills are just expensive for SSI budgets!
masha Allah I really enjoy your video dear friend 🤗
Thank you so much 🙂
Mary, quick question, my chicken bone broth is a bit cloudy is this an issue with fat or anything? It was a Rotisserie chicken then baked bones golden brown before cooking down. Barb/Sacramento
Ubergirl Barbara
I forgot to bake my bones. Dang. Mine is slightly cloudy
Hi Barbara, Don't worry at all. Bone broth is often cloudy. If you want to clarify it, add some egg whites to the hot broth when it is on the stove. The egg whites will cook, float to the top, and absorb all the cloudiness. This is what chefs do. But it's really not necessary. Love, Mary
@@MarysNest perfecto!! Thanks Mary!
How long can whole grains be kept in pantry or refrigerator?
Hi Dawn, Great question! To learn more about the best ways to store grains, be sure to check out this video: ruclips.net/video/ED1TqgyieCg/видео.html Love, Mary
I noticed you did not soak these- generally I always do to ensure optimal nutrient availability. I noticed barley cooked much quicker and was delicious!
Definitely. I talk about soaking grains in the video, but for demonstration purposes I didn’t soak them in the video. However, in the corresponding blog post to this video, I go into a lot of detail about soaking grains before cooking them and how to adjust the cooking times. If you open the description under this video, you’ll see the link to the blog post. It’s at my website MarysNest DOT com. Love, Mary🤗
@@MarysNest love it! Yes, I realized a bit onward you covered soaking, lol! I was in the middle of baking and forgot to correct myself. I love your channel- we discovered the WAPF way of food preparation and eating about a decade ago and it is so very nice to see others who prepare food that way. Thank you so much for sharing your knowledge 🤗
good sharing
Thanks for visiting!
Wow sounds like God knows what He’s talking about!
Mary what can I do to keep weaves out of my grains
I freeze my grain packages when I get them
Hi Eddie, Great question! As Jo said below, one way to kill them is to freeze your grains. But to learn more options and what are the best way to store grains, be sure to check out this video: ruclips.net/video/ED1TqgyieCg/видео.html Love, Mary
My mother used to spread grains, lentils and beans on a tray and put them in the oven for a few minutes and the heat would kill off any insect eggs amongst the grains. Once cooled they would be stored in airtight containers.
People are super intelligent
I make a farro risotto that is very good.
Farro makes a great risotto.
The cooking methods on the packages seem to be for the blandest outcome possible. My boys wouldn't eat brown rice until I started baking it and now they love it.
Always use 1 tsp salt for each cup of grain. THIS will change ur life!
Hi sweet Mary 😊
Good morning! :-)
Hi Sweet friend Mary good morning how are you? Happy Valentine’s Day to you dear 🙂😀😄😃😁😊❤️💙💛💚💗💜🧡I have a question do you upload new videos every week? and I enjoyed watching your videos and I love you so much ❤️💙🧡💚💛💗💜
Please reply
Thank you and love and god bless you dear
Vamsi
Hi Vamsi, Thanks so much for the kind words. And an early happy Valentine’s Day to you too! Yes, I generally upload two videos a week. Usually on Wednesday and Saturday mornings. Have a great weekend. Love, Mary
@@MarysNest Hi Mary Thank you and a Happy Valentine’s Day to you too dear and I enjoyed watching your videos and I love you so much 🙂😀😊😃😄😁 ❤️💙💛💚🧡💗💜
Please reply
Thank you and Love and God bless you dear 🙂😀😄😃😊😁😘❤️💙💛💚🧡💗💜
Vamsi
I've gone almost entirely to the pasta method, and taste the grain after 20-25 minutes and keep tasting. The absorbtion method is just too unreliable. I've had barley that takes 40-50 minutes. I've had farro that took 25 minutes and the next package might take 40'
Hi Michelle, Yes, I agree with you. The pasta method is so much more reliable. Did you see my corresponding blog post that goes along with this video? If you open the description under the video you’ll see the link. It’ll take you over to my website MarysNest DOT com. I go into a lot of detail over there about the different grains that can be cooked using the pasta method and the variations in time. For the most part there’s always going to be variations because it’s nature…every grain is different. Like you, I just start checking at the minimum amount of cooking time to see if I like the texture. But what a difference the pasta method makes. Yes, the absorption method is so unpredictable and cooks the grain so unevenly. Thanks so much for sharing your input. Love, Mary
Farro
Einkorn
Bulgur wheat
Spelt
Kamut
Couscous
Alllll are WHEAT
Cook something else for grains, we eat so much wheat already in breads
Cook rice, oats, corn, kasha when u cook grains. Not to mention quinoa, amaranth, teff, etc.
I like cream of wheat for breakfast
I am still watching video
Hope you're enjoying it! Love, Mary
💝👍👍
In the 1700s they used oatmeal to thicken soups!!!!
Love that!
@@MarysNest right!! It was so unique to learn.
You were doing well until you started getting into left field with biology/philosophy/ anthropology/ without a degree. I just wanted to know how to cook this stuff.