Lost in the cereal department? There is something. We rediscover in the shelves old cereals a little fallen into disuse. But healthy cooking and gluten-free diets give pride of place to the cereal variety. With or without gluten, old varieties are now on the rise. A helping hand to distinguish them and vary the flavors in our plates.
Millet
Well-known of the gluten intolerant and very consumed in Africa, the millet is a small round and yellow seed, easy of use and very digestible. Millet easily replaces quinoa, rice, bulgur ... Recipe idea: a crumble of red fruits without gluten, with a rind of millet flakes (85g) almond powder (85g) coconut oil (50g) brown sugar (60g).
spelled
Spelled belongs to a large family (that of wheat) including small, medium (also called farro or starch) or large varieties. Its firm, brown and long grains have a good nutty / nutty taste. Soaking is recommended and cooking is long (faster on the pressure cooker). Recipe idea: a stew of beef, spelled and vegetables cooked 2:30 in casserole.
Buckwheat
This "black wheat" (gluten free), originating in Asia, is very fragrant. Its shelled seeds, of pyramidal form, are natural or grilled (better, called kasha). Cooking buckwheat is done in 1.5 times the volume of grains only and not too long to avoid the porridge! Recipe idea: pan-fried veggie, with eggplant, zucchini and ginger miso.
barley
Its malt is used to produce beer. In the kitchen, it is in the form of pearl barley (that is to say hulled) that is used, especially in soup or duet with vegetables. Soaking advised and long cooking. Recipe idea: peppers stuffed with "orgeotto" (cooked like a risotto) and artichoke.
amaranth
Micro-seed blond hazelnut flavor, very popular with the Aztecs, amaranth is gluten-free. It cooks quickly with water and is consumed al dente. Recipe idea: you can prepare a porridge of amaranth, with caramelized bananas.
To read
There is a life outside of quinoa! The small seed without gluten and full of nutritious assets has many cousins equally interesting ... This book explores and makes available the various cereals available (at the diet section of GMS or in organic stores). Strengths: cooking tips and substitution, as well as inventive recipes (including those mentioned above). Magic Cereals, by Laura Agar Wilson, photos by Jodi Moreno, 256 pp., € 19.95, ed. Larousse
