Cook on medium heat and with left over liquid
from cooking grains.
Not exact matches
Since then I have discovered other kind of
grains as well, so millet doesn't make an appearance on our menu that often, but still I do
cook it
from time to time and we just love it.
Herewith, a guide that tells you exactly how to
cook whole
grains —
from amaranth to wild rice — using the old - fashioned, cover - and - simmer method.
Easy Broccoli & Cheddar Soup
from The Little Kitchen Buffalo Chicken Stuffed Peppers
from Cook the Story Individual Tortilla Caprese Pizzas
from a farmgirl's dabbles Easy Cheesy Potato Corn Chowder
from A Little Claireification Slow
Cooker Jambalaya
from A Spicy Perspective Apricot Chicken
from Bombshell Bling Easy Baked Spaghetti
from Chocolate & Carrots Cuban Casserole with Whole
Grain Mustard Butter Biscuits
from Climbing Grier Mountain Freezer - Friendly Quinoa Meatballs
from Cooking with Books Baby Boy Subway Art Printable
from H2OBungalow Peanut Butter Chocolate Chip Banana Cake
from Inside BruCrew Life Asparagus And Leek Quiche
from Kokocooks Roasted Lemon Parmesan Chicken with Red Potatoes
from Life After Empty Nest Yogurt Blueberry and Honey Smoothie
from My Sweet Zepol Pesto Parmesan Chicken Salad
from Shaken Together Printable Baby Whale Themed Cards and Project Life Mini Album
from Simply Kelly Designs Coconut Cookie Butter Sandwich Cookies
from Simply Southern Baking Slow
Cooker Pot Roast with Garden Vegetables
from Sweet Remedy Easy Kofta Kebabs
from Tasty Chomps Crock Pot Fajitas with Chicken and Quinoa
from The Dinner - Mom Overnight Oatmeal
from The Hungry Housewife Honey - Dijon Chicken, Apple & Quinoa Wraps
from The Kitchen Prep Slow
Cooker Italian Chicken Soup
from The Lemon Bowl Slow
Cooker Pulled Pork Tacos
from The Nifty Foodie DIY Whale Art
from While They Snooze One Pot Mexican Chicken and Rice
from Yellow Bliss Road
The crackle comes
from uncooked millet, a seed that can be
cooked like a
grain in pilafs, but here is left crunchy.
I've received confirmation
from Aldi on the below products being vegan also: Eton biscuits Corn flakes Blackstone Slow
cooked Chips - Sea Salt, Salt & Vinegar, Chilli MOSER ROTH - Dark Assortment Licorice twists Has no chocolate Mud Cake Mix Whitemill Vanilla Cake Mix Simple 2 minute noodles chicken Asia specialities - noodle box Deli originals - spicy pumpkin dip, hummus dip Bakers life - English muffins, whole meal bread, Raisin toast, whole
grain and white wraps Seasons pride - wedges, potato jewels El tora - taco seasoning, burrito kit
To help you explore the wonderful ways that quinoa can be
cooked and enjoyed, here are some of our favorite quinoa recipes
from the Whole
Grains Council website:
Grilled Avocado
from The Paleo Mom Grilled Plantains
from The Domestic Man (omit pepper) Perfectly Grilled Lemon Asparagus
from Perchance to
Cook (omit pepper) Lemon Parsley Grilled Zucchini
from Against All
Grain (omit pepper) Cinnamon Bacon Backyard Sweet Potatoes
from PaleOMG 50 AIP Condiment Recipes
from Phoenix Helix
Extracted
from the root of the cassava plant, this
grain - free, paleo - friendly flour is a gluten free pantry staple great for baking and
cooking.
-LSB-...] actually used my quick
cooking 5 -
grains from Clearspring (Emmer Wheat, Barley, Long
Grain Brown Rice, Kamut & Wholegrain Oats) but I imagine most of you -LSB-...]
Reinagel advises that to take advantage of any nutritional benefits
from sprouting, one should eat sprouted
grains raw or minimally
cooked.
I have been
grain free for 7 months so I was delighted when I got Paleo
Cooking from Elana's Pantry.
Summer tomato pie
from Cooking Light (gluten - free, vegetarian) Tomato pie
from Simply Recipes (traditional) Tomato onion zucchini pie
from Fast Paleo (
grain -, egg -, and dairy - free)
I completely forgot to mention I went to Danielle
from Against All
Grain's
cooking demo and book signing this past weekend.
BrunchWeek Breads,
Grains and Pastries: Apple Cheddar Cream Cheese Danish
from Amy's
Cooking Adventures Apple Cinnamon Bread
from It Bakes Me Happy
Every
Grain of Rice — authentic Chinese home -
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes
from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais
Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
Cooking with Flowers — full of sweet recipes that can be made
from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes
from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts
from the well - loved Belgian chain Live Fire — ambitious live - fire
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking projects that range
from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes
from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking meat of all sorts,
from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms,
from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe
from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers,
from beer expert Jackie of The Beeroness
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels;
cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2;
cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three -
grain tempeh; a stack of frozen rye crepes;
cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries
from my sister's tree.
BrunchWeek Breads,
Grains and Pastries: Apple Banana Streusel Bread
from Family Around the Table Crispy Apple Cheesecake Danish
from A Kitchen Hoor's Adventures Gooey Lemon Blueberry Pull - Apart Bread
from Girl Abroad German Apple Pancake
from Sew You Think You Can
Cook Overnight Raspberry French Toast
from Hezzi - D's Books and
Cooks Peach Custard Tart
from The Redhead Baker Pecan Gingerbread Buns
from Jane's Adventures in Dinner Pineapple Sweet Rolls
from Cooking with Carlee Raspberry and Chocolate Grilled Cheese
from Brunch - n - Bites Cinnamon Apple Sourdough Waffles
from My Catholic Kitchen Southwestern Style Farro Breakfast Bowl
from Cooking in Stilettos
Most corn tortillas on the market are made
from corn flour, but Mi Rancho's are made of whole
grain corn that is
cooked with lime for 12 to 14 hours and then stone ground to create masa.
Stir 3 - 4 tablespoons pesto
from the 3 - ingredient roasted carrots into whatever
cooked grain you'd like.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup
cooked rice (I used short
grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut
from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded
I am not gluten / egg / dairy free but
cook from your website multiple times per week and love the results!!!!! I love experimenting with new flours /
grains.
A lot of fast food options are marketed as being healthy, but unless you're the one doing the
cooking it's difficult to control how much sugar or salt (or fat or energy or... you get the picture...) is in that bowl of superfood lentil stew with mixed
grains from the healthy fast food chain next door to the office.
Sweet White Rice Flour is made
from high - starch, short -
grain rice and is used in Oriental
cooking to thicken sauces and in desserts.
CarbSmart
Grain - Free, Sugar - Free Living Cookbook
from CarbSmart Press has the recipes you need to rediscover the joy of
cooking and eating regardless of what type of low - carb, gluten free plan you are following.
We enjoy it in various ways;
from using the leaves in our famous Cassava leaves to drying grated cassava to make «gari», a
grain we
cook as rice sometimes.
My friend, Heather,
from Cook it Up Paleo is the author of
Grain Free Family Eats, as well as her new ebook Paleo Mug Muffins!
(Kajoo Barfi) Editor's note: These instructions are excerpted
from Julie Sahni's book Classic Indian Vegetarian and
Grain Cooking.
Editor's note: These instructions are excerpted
from Julie Sahni's book Classic Indian Vegetarian and
Grain Cooking.
WHOLE
GRAINS RICE QUICK
COOK Easy Asian Quinoa Salad Recipe
from GimmeSomeOven.com INGREDIENTS SLAW 1 (16 - ounce) bag shredded red cabbage (or about 4 cups shredded cabbage) 2 cups
cooked Village Harvest red quinoa 2 cups shredded carrots 2/3 cup thinly - sliced green onions 1/2 cup slivered or sliced almonds, toasted -LSB-...]
There's nearly always chilli involved and if I have leftover
cooked grains from the night before, they go in too.
WHOLE
GRAINS RICE QUICK
COOK Slow -
Cooker Pumpkin Risotto Recipe
from EatingRules.com INGREDIENTS 2 tablespoons olive oil 2 teaspoons dried sage 1 tablespoon crushed garlic 1/2 cup chopped onion 1-1/2 cups Arborio rice 4 cups vegetable broth (or water) 2 teaspoons salt 1 teaspoon pepper 2 cups roasted pumpkin -LSB-...]
Raspberry & Feta Salad with Wheat Berries — This salad features
cooked grains atop a green salad to provide loads of minerals and soak up flavors
from the dressing of your choice.
While those were
cooking, I heated up the last of the whole
grain rice mix
from the other night and
cooked 2 eggs.
Bright and beautiful, this salad features
cooked grains atop a green salad to provide loads of minerals and soak up flavors
from the dressing you love best.
Our comprehensive line of
grains, seeds, powders and oils including coconut oil serves a range of purposes,
from conditioning hair and nails to
cooking and adding a boost to your smoothies.
I've never fully sprouted
grains at home but, as some of you might remember
from my How to
Cook Quinoa post, I frequently soak them overnight to help with digestibility.
100 - Calorie Cheese, Vegetable and Egg Muffins,
from Averie
Cooks Shakshuka,
from The
Cooking Jar Apple Pie Smoothie,
from Simply Recipes Frittata Base Recipe,
from Naturally Ella
Grain Free Granola,
from Minimalist Baker Christmas Baked Eggs,
from Mel's Kitchen Cafe Superfood Breakfast Smoothie,
from Mel's Kitchen Cafe Buckwheat Pancakes,
from A Cozy Kitchen Inner Goddess Raspberry Breakfast Bowls,
from Pinch of Yum (be sure to use gluten free granola for topping) Butternut Squash Breakfast Hash,
from Love & Lemons Coco Banana Date Shake,
from Sprouted Kitchen Chia Breakfast Bowl,
from 101 Cookbooks (be sure to use gluten free granola for topping) Maple Almond Granola,
from Gluten Free on a Shoestring Crispy Breakfast Skillet Hash,
from Sally's Baking Addiction Maple Banana Baked Oatmeal,
from Serious Eats (be sure to use gluten free oats)
4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine
grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups
cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid
from cooking the beans) 1/2 cup roughly chopped dill
That's why my latest book, Paleo
Cooking from Elana's Pantry, is gluten - free,
grain - free, as well as dairy - free and nightshade - free, in order to make all of the recipes more accessible to all of you.
The main components almost always a pulse (peas and beans), a leafy vegetable or two, an optional
grain and a sauce to tie it together.You could make everything separately and put it together in a bowl,
cook the
grains and beans together and top with vegetables or just make it
from leftovers!
Method # 1:
Cook until liquid is absorbed: The amount of water recommended for
cooking long - and medium -
grain brown rice varies depending on the source,
from as little as 1 1/2 parts water to as much as 3 parts water per 1 part rice.
Paleo
Cooking from Elana's Pantry was the first
grain - free cookbook
from a major publisher.
Vitamix products says to make flour
from grain, or
cook a soup in seconds.
This super-satisfying salad gets a whole -
grain boost
from cooked quinoa and crumbled whole -
grain crackers.
I made my salad with
cooked freekeh (a cereal food made
from durum wheat) that's believed to be an Ancient
grain.
Cooking the rice like pasta — in a large pot of boiling, salted water — cuts cooking time and helps keep the grains from sticking together in the finishe
Cooking the rice like pasta — in a large pot of boiling, salted water — cuts
cooking time and helps keep the grains from sticking together in the finishe
cooking time and helps keep the
grains from sticking together in the finished dish.
Whole
grain linguine matchsticks now reside with barely
cooked red kale, and a vibrant golden dressing made
from a quick puree of toasted pistachios, olive oil, salt and garlic.
Cooking: bring two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for ~ 15 minutes or until the germ separates from th
Cooking: bring two cups of water to a boil with one cup of
grain, covering at a low simmer and
cooking for ~ 15 minutes or until the germ separates from th
cooking for ~ 15 minutes or until the germ separates
from the seed.
Cook for 10 - 12 minutes on medium high heat, or until water is absorbed and the germ ring starts to separate
from each
grain.