Grains are a fantastic staple for any food storage pantry. Food storage grains provide a variety of nutrients and are typically one of the least expensive calories you can purchase (after sugar and drink mixes).
Yet, many people I’ve worked with over the years limit themselves to just a few grains such as wheat, rice, and, oats. Personally, I hope that even in tough times, my diet would be more exciting than that! There are a huge variety of grains available, many of which are even suitable for a gluten free diet.
I’ve listed various food storage grains below, along with simple directions for how to cook them (add fruit, sugar, honey, cinnamon, etc., for cereal), and other uses you may not have thought of.
Hard Red or White Wheat
NOT GLUTEN FREE
Wheat has been around for a very long time. It’s long shelf life and versatility make it a great choice for long term food storage. It can also be an economical purchase.
TIP: Learn More About Wheat and download this free wheat storage worksheet.
Both hard red and hard white wheat are 100% whole wheat, but the red is a more bitter and works best in artisan or other hard breads. Hard white wheat is less bitter, a bit sweeter, and works best for rolls and other softer breads. Recipes that use hard white wheat tend to need a bit less sugar.
How to cook
Use 3 cups water for every 1 cup wheat. Bring to a boil, then reduce heat, and simmer until soft (about 75 minutes). Drain excess water. Makes 2 ¼ cups of cooked wheat berries.
Other uses
Grind into flour and use for any variety of breads.
Cook for 45 minutes instead of 75 to make wheat berries you can use as a meat substitute, in salads, on yogurt or in soups. This acts as a meal-stretcher for times when you have more mouths to feed than you do food!
Pop the wheat berries! Add 1 cup to a frying pan with a bit of oil. Shake while cooking and they will pop after a few minutes. Sprinkle with seasonings.
Grow wheat grass!
Shelf Life
25+ years when properly packaged and stored in optimal conditions.
White Rice
GLUTEN FREE
White rice is not the most nutrient dense of the various grains, but it is inexpensive and can be used as a base for a variety of dishes. Learn more about rice and try this recipe for more nutritional Super Rice.
How to cook
1 3/4 cups water for every 1 cup rice. Bring to a boil in a medium size saucepan, cover with a tight lid, reduce heat and simmer for 15 minutes. Turn off the heat and steam (leave lid on) for 5 minutes. Makes 2 cups.
Other uses
Grind into flour and use for a variety of gluten free recipes. Pinterest has LOTS.
Survival Mom’s Macho Mexican Rice
Rice Pudding!
Shelf Life
25+ years when properly packaged.
Rolled Oats
NOT TYPICALLY GLUTEN FREE
You can find gluten free oats, though most that you buy are not gluten free. Check carefully!
Rolled oats come in two forms: Old-fashioned (take about 15 mintues to cook) and quick cooking (take about 4-5 minutes to cook). They are the most common grain used for breakfast cereal (oatmeal), but they have a variety of other uses as well.
Oats are packed with nutrition: fiber, thiamin, and iron. They can even reduce cholesterol levels! Learn more about Oats.
How to cook
2 cups water for every 1 cup oats. Bring to a boil, then reduce heat and cover with lid. Simmer for 10-20 minutes, stirring frequently. Make 1.5 cups.
Other uses
Cookies!
Granola Bars
Neutralize odors (put an open container in your fridge!)
Grind into flour (use your food processor, not your mill) and use in pancakes etc.
Cobbler topping
Use in meatloaf instead of crackers / bread
Shelf Life
25+ years when properly packaged.
Oat Groats
NOT TYPICALLY GLUTEN FREE
You can find gluten free oat groats, though most that you buy are not gluten free. Check carefully!
Oat groats are the whole grain version of rolled oats, so they are packed with even more nutrition. They are nuttier and chewier than rolled oats.
How to cook
3 cups water for every 1 cup oat groats. Bring to a boil, then reduce heat and cover with lid. Simmer for 50-60 minutes, stirring frequently. Let stand for 10 minutes. Make 2 1/4 cups.
This makes an amazing hot breakfast cereal. Just add whatever mix-ins you most enjoy with oatmeal, such as brown sugar, nuts, and raisins.
Other uses
Add to breads (after cooking) for a nutty flavor
Add cooked groats to soups and stews
Grind into a flour and use in gluten free baking or replace just a small amount of the wheat flour to add a rich, dense, nutty, flavor to baked goods.
Shelf Life
30+ years when properly packaged. Thrive Life oat groats are packaged for long term storage, but like all food should be stored in a cool, dry location.
Quinoa
GLUTEN FREE
Quinoa has an extremely high protein content. In fact, it is a complete protein source. It also provides fiber, calcium, phosphorus, magnesium, and, iron. It is closely related to spinach! Learn more about Quinoa.
How to cook
Rinse well. Bring 2 cups water to a boil. Add 1 cup quinoa. Turn down heat and cover with lid. Simmer for 20 minutes. Make 2 1/4 cups.
Other uses
As a replacement for brown rice (since brown rice doesn’t store as long)
Grind into a flour and use in gluten free baking
Use in meatloaf instead of crackers / bread
Pop it like popcorn and eat it dry (with toppings) or use in cookies like oatmeal
In soups and stews.
Shelf Life
20+ years when properly packaged.
Amaranth
GLUTEN FREE
Amaranth has shown potential as a cholesterol-lowing whole grain, and has very high protein content. Like quinoa, it is also a complete protein source. It is high in fiber, iron, and, calcium. Learn More About Amaranth
If amaranth isn’t in your local grocery store, you can purchase it on Amazon or try this organic amaranth from Thrive Life.
How to cook
Rinse well. Bring 2 1/2 cups water to a boil. Add 1 cup amaranth. Turn down heat and cover with lid. Simmer for 20 -25 minutes. Make 2 1/2 cups.
Other uses
Pop it! (careful…it burns fast!). Just add one tablespoon at a time to a hot dry skillet and keep it moving!
To thicken soups and stews.
Shelf Life
20+ years when properly packaged.
Barley
NOT GLUTEN FREE
Barley is chewy, nutty and delicious. It has more protein many other grains, and is higher in fiber and lower in soluble (starch) carbohydrates than almost all other whole grains. Learn More About Barley
How to cook
Bring 2 1/2 cups water to a boil. Add 1 cup barley. Turn down heat and cover with lid. Simmer for 45 minutes, then remove from heat and let stand for 5 minutes. Make 3 cups.
Other uses
As a replacement for brown rice
Grind it an use in cookies
Grind and use for bread
Mix in with a stew or soup for more fiber, carbohydrates, and calories.
Shelf Life
8-10 years when properly packaged.
Millet
GLUTEN FREE
Millet is a very mild grain that is high in antioxidants, phosphorus, and, magnesium. It is another “heart healthy” grain. Learn More About Millet
How to cook
Bring 2 cups water to a boil. Add 1 cup millet. Turn down heat and cover with lid. Simmer for 20 minutes, then remove from heat and let stand for 10 minutes. Make 3 cups.
Other uses
Cook with more water to make it creamy like mashed potatoes
Cook with less water to make it fluffy like rice
Grind it and use in gluten free recipes
Combine a bit of it with rice before cooking for added nutrients.
Shelf Life
20+ years when properly packaged.
Your Food Storage Grains Challenge
It is likely that many of you already have wheat, rice and/or oats in your food stores. I would encourage you to try a new way of using those grains and to pick at least one new grain to add to those stores for some additional variety!
What are your favorite food storage grains?
Resources mentioned in this article
Alternatives to Wheat Checklist
Printable wheat storage worksheet
Millet
The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg
Oat groats (small 29 ounce package)
Organic amaranth
The post Food Storage Grains: An inexpensive calorie with lots of versatility by Misty Marsh appeared first on The Survival Mom. Be sure to check it out!