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Cereals, rice spoon up tasty , nutritious bargains
Bulgar wheat, also called wheat
pilaf, is made by cracking kernels of
partially cooked whole-wheat ber
ries.
Traditionally bulgar comes in three
grinds: fine, medium and course. The
first two are generally used in mak
ing dishes such a tabbuleh (salad)
and for stuffing, as in the accompany
ing recipe.
Most of the Western world’s barley
crop goes for brewing. The same
process that turns beans into beans
prouts turns barley into malted bar
ley, an essential product in whiskey
and beer.
Pearl barley, used in soups, stews
and as a starch, is good for people,
too, even though the part of the nutri
ent-laden bran coating has been re
moved to shorten cooking time. Pearl
barley is high in carbohydrates and
contains moderate amounts of iron,
phosphorous, thiamin and niacin. It is
a good fiber food.
Buckwheat is not actually a grain,
though it is treated as one. Its edible
kernels, called groats, and known as
kasha, are actually the fruit of a plant
related to rhubarb and sorrel. We
include buckwheat here because of its
association with grains and because
it is a nutrient powerhouse. One serv
ing, about % cup of cooked groats,
provides a quarter of the recom
mended daily allowance of protein for
the average adult.
Brown Rice with Zucchini and Lemon
1 small zucchini, in strips
1 ,to 2 cloves garlic, minced
1 tablespoon butter or margarine
1 cup fresh spinach leaves, cut into
strips
2 2/3 cups water
| cup brown rice
1 teaspoon salt
2-to 3 teaspoons lemon juice
% teaspoon pepper
'.Saute zucchini and garlic in butter
in medium saucepan, 1 to 2 minutes.
Add spinach; cook an additional 1
minute. Remove and set aside. Add
water to saucepan; bring to a boil.
Stir in rice and salt. Cover tightly and
cook over low heat until all water is
absorbed, about 50 minutes. Stir re
served zucchini and spinach, lemon
juice and pepper into rice. Remove
from heat. Let stand covered 2 to 3
minutes. Serves 6.
Brown Rice Salad
2 2/3 cups water
1- brown rice
1 teaspoon salt
2 small carrots in strips
1 small red pepper in strips
1 small green pepper in strips
l h cup celery in strips
2 tablespoons sesame seeds
V 4 cup vegetable oil
V 4 cup red wine vinegar
soy sauce
teaspoons grated fresh ginger or x k
teaspoon ground ginger
lilove garlic, minced
to V 4 teaspoon cayenne pepper
Bring water to a boil in medium
saucepan. Stir in rice and salt. Cover
tightly and cook over low heat until
sll water is absorbed, about 50 min
utes. Transfer to large bowl; cool to
room temperature. Add vegetable
strips. Toast sesame seeds in small
skillet over low heat, stirring con
stantly, until lightly browned, about 3
minutes. Gradually stir hot sesame
seeds into oil. Add vinegar, soy sauce,
ginger, garlic and cayenne pepper;
mix well. Stir dressing into rice and
vegetable mixture. Cover and chill
several hours or overnight. Serves 6.
Oat Pancakes
I cup all-purpose flour
Vi cup rolled oats, quick or old fash
ioned, uncooked
I tablespoon baking powder
hi teaspoon salt, optional
1 cup skim milk
Vi cup egg substitute or 1 egg, beaten
2 tablespoons vegetable oil
" Heat griddle over medium-high
heat (or pre-heat electric griddle or
skillet to 375 degrees). Oil lightly.
Combine dry ingredients. Add milk,
egg substitute and oil; stir just until
dry ingredients are moistened. For
each pancake, pour about V 4 cup
batter on hot griddle. Turn when tops
are covered with bubbles and edges
look cooked. Turn only once. Makes
L2pancakes.
Bulgar stuffing for
Cornish Hens or Chicken
cup dates, pitted, roughly chopped
l;.cup boiling water
2- tablespoons Cognac or brandy
l&s cups chicken stock
l'eup medium bulgar
ground cardamon
teaspoon ground cinnamon
4‘tablespoons butter, divided
1-teaspoon sea salt, divided
Vi cup pistachios, shelled
;Let dates soak about 10 minutes in
wster and Cognac. Drain; reserve
dktes and liquid separately. Add
chicken stock to reserved liquid to
raske a total of IM> cups liquid.
[Saute bulgar, cardamon and cinna
mon in 1 tablespoons butter in a
heavy saucepan over medium heat,
stirring frequently, about 5 minutes.
Add reserved liquid and half of the
salt. Heat to boil; cover, reduce to
simmer and cook, undisturbed, 15
minutes, or until water has been
absorbed. Allow grain to rest, cov
ered, 15 minutes.
Saute pistachios in remaining but
te!* until lightly colored. Season with
remaining salt. Mix with drained
dates; add to bulgar. Mix thoroughly
with a large fork.
Beef-Barley Soup
2 beef shank cross cuts, each cut
about 1-inch thick
1 stalk celery, cut up
1 parsnip, cut up
1 carrot, cut up
7 to 8 cups water
1 medium onion, finely chopped
2 cups chopped mushrooms
V* cup pearl barley
2 tablespoons butter or margarine
2 tablespoons flour
2 teaspoons salt
V 4 teaspoon pepper
1 tablespoon chopped parsley or
chopped fresh dill weed
In 6-quart Dutch oven over me
dium-high heat, heat beef, celery,
parsnip, carrot and water to boiling.
Reduce heat to low. Cover; simmer 2
hours or until meat is fork tender.
Remove meat from bones and cut
into bite-sized pieces. Set aside.
IrMM
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Slllfl \tlfl[tC / That’s a quote from an unsolicited letter from a
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The specials on this page are just
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Regular or Unscented - For Laundry
Tide Detergent
m
Big Star
Chilled Orange Juice
H * #
White House - Regular or Natural
Apple Juice
|49 #
Strain broth and return to pot; dis
card vegetables. Skim off fat.
Stir in onion, mushrooms and bar
ley. Over medium high heat, heat to
boiling. Reduce heat to low. Cover;
simmer 1 hour or until barley is
tender.
In small saucepan over medium
heat, melt butter. Stir in flour, salt
and pepper; cook until lightly
browned, stirring occasionally. Stir
in about 1 cup of the beef broth
mixture. Cook until mixture boils.
Return flour mixture to soup. Heat
to boiling. Add reserved meat; heat
through. Season to taste. Garnish
with parsley or dill. Makes 7 cups.
Big Star is changing.
Not Responsible For Typographical Error*. We Reserve The Right To limit Quontttles. For Star* IntermMien. Coll Toll Free. t-ROO-221 1R35.
PricM and Offar* Effective Sunday, Fab. 17 thru Saturday. Fab. 23, 1985.
r i° po " 24 h '*- M °n.-Sat. Trf-County Plaza
Closed Sun. 12 a.m.-8 a.m. Cummlng. Go.
Note: Water may be used in combi
nation with beef broth.
Barley Pilaf
Vz cup butter
V 2 pound mushrooms, thinly sliced
V 2. cup coarsely chopped onions
11/3 cups pearl barley
5 cups canned chicken broth
Pre-heat oven to 350 degrees.
In 2 tablespoons hot butter in me
dium skillet, saute mushrooms until
tender 4 to 5 minutes. Lift out
mushrooms with slotted spoon, and
set aside.
Heat remaining butter in same
skillet. Add onion; saute until golden
about 5 minutes.
Ground Fresh Daily - Any Size
Fresh Ground Beef
119I 19 o
Previously Frozen - 61 to 70 Count Per Lb.
Shell-On Shrimp
3™.
Imported From South America - White
Seedless Grapes
.99* •
. Prints
Fair y ßath Tissue
: |49 9
Big Star
Sandwich Bread
2
Tab, Sprite or
Coca-Cola or Diet Coke
si®® •
FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY 20, 1985-
Add barley; cook over low heat,
stirring frequently, until barley is
golden brown about 5 minutes.
Remove from heat. Stir in mush
rooms and 2 cups broth.
Turn out into 2-quart casserole;
bake, covered, 30 minutes.
Stir in 2 more cups broth; bake,
covered, 30 minutes, or until barley is
tender.
Finally, stir in remaining cup
broth; bake 20 minutes. Serve with
veal or chicken. Makes 8 servings.
Buckwheat and Bows
1 tablespoon margarine
1 medium onion, chopped
1 egg, slightly beaten
Country Fresh - Gov.'t. Grade 'A'
Tyson’s Whole Fryers
49* •
Sunnyland - Shank Portion
Smoked Ham
,89*.
Rump Portion... Lb. 99*
Buy One EDI
Get One ■
CM On* 1-lb. Boy Froion Golden Floot Pooled t D*«.in*d
Singleton Shrimp
When you buy one 1 lb Phg Singleton Golden Fleet Sbnmp ot our regular low* price
Got On* l-oi. Pk 9. Frozen Now England Broadod
Shrimp In A Basket
When you buy one Bo i Phg New England Shrimp In A Basket at our regutor low price
Got Orvo 5-ox. Pkg. Frozon Chof t Dolight
Stuffed Crabs
When you buy one 5 oz Pkg Chet s Delight StuHed Crobs o* our reguior low price
Rich Tomato Flavor
Heinz Tomato Ketchup
_oo c -
Big Star • Biscuits
Butter-Me-Not
3 I" o
Chunk Light - In Oil or Water
Star-Kist Tuna
5 9« m
Limit 2 With SIO.OO Order.
1 cup buckwheat groats (Kasha),
coarse or whole
2 cups boiling bouillon or water
Salt and freshly ground pepper, to
taste
V 4 pound macaroni bows, cooked and
drained
In a skillet that has a cover, melt
the margarine and saute the onion
until it is translucent. Mix the egg
with the buckwheat groats and add to
the skillet. Cook, stirring,until the
grains are dry and separate. Add the
liquid, salt and pepper, cover, sim
mer for 15 minutes or until all the
liquid is absorbed. Stir in the maca
roni. Makes 4 servings.
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