Cannellini beans, also known as white kidney beans, are one of the many nutritious, delicious beans that are also beautiful. Photo by Tanya Shkondina | IST.
June 2005 |
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Product Reviews / Main Nibbles / Rice, Beans & GrainsBeans & Grains GlossaryPage 6: Terms With Q ~ R
Click on the letter of the alphabet in this bar to get to a term a b c d e f g h i j k l m n o p q r s t u v w x y z This material is copyrighted and cannot be reproduced in whole or in part QUINOAQuinoa (Chenopodium quinoa), pronounced KEEN-wa or KEE-noo-ah, is the Quechua RED BEAN or SMALL RED BEANA reddish-brown bean which can easily be mistaken for the adzuki bean, except that it has a white eye instead of a white stripe. They are commonly used for Mexican refried beans. RICEThe staple grain of two-thirds of the world’s population, rice is a grass that originated in Basmati rice available from Amazon.com. Continue To Next Page: Terms With S ~ Z
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(Inca) word for “mother grain” or “super grain.” A broad-leafed, annual herb, quinoa grows wild in the Andes Mountains of South America, and contains more high-quality protein than any other grain. It also has been cultivated for thousands of years by the Incas. When mature, this tall, handsome plant is topped with large plume-like seed heads that range in color from vivid red, orange or yellow to black or white. Before being eaten, quinoa seeds must be processed to remove their bitter coating of saponin. After washing or dry polishing, the ready-to-cook seeds are white or beige in color. Quinoa’s spinach-like leaves and its seeds are highly nutritious. The leaves, which unfortunately seldom reach the consumer, may be eaten raw in salads or cooked like spinach. They are high in vitamin A. The more readily available seeds are rich in protein, high in fiber, and 
particularly rich in the amino acid lysine. Quinoa is equivalent to milk in protein and is high in Vitamin B, Vitamin E, iron, zinc, potassium and calcium. Cooked quinoa is delicious and extremely versatile because it may be used in the place of almost any other grain, including rice, to make everything from appetizers to desserts. You can even substitute it in your favorite recipe for rice pudding! It has a slight nutty flavor, which makes it a good substitute for couscous or bulghur. It has a unique texture as well. When cooked, the thin germ circlet falls from the seed and remains crunchy while the pearly grain melts in the mouth. 
southeast Asia and Africa. Domesticated rice comes from two species in the Poaceae (“true grass”) family, Oryza sativa and Oryza glaberrima. O. sativa appears to have been domesticated from wild Asian rice around the foothills of the Himalayas, yielding the short-grained “japonica” or “sinica” varieties (Japanese rice), the long-grained “indica” varieties (basmati rice) and the broad-grained “javonica” varieties. O. glaberrima comprises the native African rices, which are being replaced in Africa by the introduction of the preferred Asian species. See our complete 
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