Grain Knowledge

To educate you about grains, we have enlisted the resources of Chef Brad.

Chef Brad's Featured Grain

Rice, Brown

The traditional bowl of rice is by far the most important food in the world today. Half the world's population eats it three times a day.

Rice is one of the most nutritious of grains, low in fat and sodium and high in fiber. It is composed of about 80% carbohydrates and contains small amounts of protein, vitamin B1, phosphorus, and potassium. Brown rice is more nutritious than white, which is primarily starch. It retains its oil-rich germ and bran and is packed wit vitamins. It also contains fiber and protein.

Basmiti rice is a long-grain, aromatic variety. To develop its full flavor, this rice is aged for at least a year after harvest. It doubles its length while cooking.

All types of rice are high-carbohydreate, low-fat, low-sodium food that supplies iron and many of the B vitamins.

Use rice in breads, cereals, side dishes, and soups.

Grain Verieties

This is a quick list of some general grains that we at the WonderMill Company think you may be interested in using. You may find out more information on these and more grains at: www.ChefBrad.com

	WHEAT: Use freshly ground flour in all your baking . Wheat is the Staff. Bread recipe
	KAMUT: An incredible Wheat like grain with even more benefits and nutrition. www.kamut.com
	SPELT: The use of spelt goes back to about 5000 BC, when it was first cultivated in the region now called Iran. A kernel of spelt looks like a large grain of rice; it has a tough outer husk that protects its nutrients. Removing the husk makes spelt costly to process, so this ancient grain all but vanished in the United States until it was rediscovered about 12 years ago by a grain purveyor in the Midwest. Even though it does contain gluten, spelt seems to be tolerated by most wheat-sensitive people. www.sfn.saskatoon.sk.ca/business/steephill/speltrec.html
	RICE: Rice flour is perfect for people with gluten intolerances. www.aaa-recipes.com/riceflour/riceflour.html
	RYE: www.breadnet.net/3rye.html
	OATS: Oats are great for making cholesterol reducing Biscuits, granola, bread and hot cereal. www.bobsredmill.com/recipe//ingredient.php?pid=270
	MILLET: Millet is a great substitute for rice. It is wonderful in casseroles or as a cereal www.wheatandgrain.com/recipes2.html#millet www.bobsredmill.com/recipe/ingredient.php?pid=254
	CORN: Corn and Pop Corn make fantastic corn meal for bread and muffins. www.bobsredmill.com/recipe/ingredient.php?pid=130 http://www.geocities.com/NapaValley/7035/tortilla.html
	BARLEY: Barley flour deliciously thickens your soups and sauces it adds flavor and nutrition. www.barleyfoods.org/recipes.html www.albertabarley.com/recipes/index.shtml
	BEANS: No Cholesterol ! Bean flour make excellent dips and topping. www.bobsredmill.com/recipe/ingredient.php?pid=71 www.naturalmeals.com/cb.html
	SOYBEANS: Soy milk is a great alternative for those who are allergic to dairy products. www.soyfoods.com/SoyFlourRecipes2002.html
	BRAN: Bran is used to make Breakfast cereals, cakes and good as a filler in many recipes like meatloaf. Etc. www.recipeland.com/category/view/?cid=362

Recommended
Grain Suppliers

These grain suppliers have the best products and quality control that we have found anywhere in the USA.

Bread Beckers
770-516-5000
305 Bell Park Drive
Woodstock, GA 30188
www.breadbeckers.com

Walton Feed
800-847-0465
135 N. 10th
P.O. Box 307
Montpelier, ID 83254
www.waltonfeed.com

Southeast Whole Grain
423-507-3230
email: info@southeastwholegrain.com
www.southeastwholegrain.com

Wheat Montana
406-285-3614
10778 Highway 287
Three Forks, MT 59752
www.wheatmontana.com

Corn Farms
Bruce and Renae Corn
650 Hwy 20-26
Ontario, OR 97914
541-889-5728
or 208-230-3404
e-mail: rcorn@fmtc.com

Miller's Grain house
800-824-4655
1802 US HWY 421 Suite 210
Wilkesboro, NC 28697
www.millersgrainhouse.com

Grain Knowledge

Chef Brad's Featured Grain

Grain Verieties

Recommended Grain Suppliers

Recommended
Grain Suppliers