today's e-bite

Shopping in the bulk section of a grocery store is one of the best ways to “re-educate” yourself on the topic of unrefined, whole foods. Oat groat, whole-wheat berries, basmati rice, bulgur, pearled barley, beans, raw almonds, walnuts, dates, etcetera – they are all there but, do you know how to prepare them? This week's shopping included buying more in bulk for two reasons:

-- There are lots of foods in the bulk section (whole grains, beans, seeds, nuts and dried fruits) to always have on hand - basic ingredients that you can use to create a good, healthy meal.

-- Per pound, it was cheaper and with a lot less packaging.

Recipes:
Mediterranean Barley Salad
Basmati Rice with Peas and Carrots, Flavored with Cardamom
Pearl Couscous with Slow Roasted Cherry Tomatoes, Parsley, Olives and Mint

Tip: One of the challenges when shopping in bulk is to remember the proportions of water/stock to starch and how to cook. In general, we follow a few basics: Pearl Couscous - often referred to as Israeli, is a pearl-sized pasta that cooks like other pastas - to the tender but firm al dente stage. Long-grain Rice - Cook white rice in heavy bottom pan. Add enough water to cover by 1 inch. Add salt, bring to a boil and let cook vigorously for about 3-4 minutes. Cover, turn heat down to low and cook for another 10-12 minutes. Turn off heat and let stand before opening the lid. For brown rice, cover with about 2 inches of water and cook in a similar way, but for about twice as long as white. Pearl Barley - Use 2 1/2 parts liquid to one part barley. Cook barley for about 1-2 minutes in a little olive oil first to bring out flavor. Add water/stock and a pinch of salt. Bring to boil, cover, turn down heat and let cook for about 30-40 minutes, until tender and absorbed.