GRAINS

The variety is glorious! Travel the world from Italy’s pasta bar to Japan’s
stir fry all the way to America’s Oatmeal Apple Crisp. Don’t forget,
“Store a Variety = Eat a Variety”
Store what you eat and you will naturally Eat &
Rotate what you Store!!! As you broaden your palate you can broaden your food storage!
Amount for
Expiration
Date GROUP 1: GRAINS 1 Month /
Person
1 Year/
Person
X
# In
Family
=
1 Year for
entire
Family
30+ years WHEAT 16.7 200
5 years Enriched White FLOUR 2.1 25
30+ years CORNMEAL 2.1 25
30 years OATS 5.8 70
X
=
30+ years RICE 4.2 50
30 years Pearled Barley 0.7 8
30 years PASTA – Spaghetti, macaroni, etc. 2.1 25
Totals: whole grains should supply 65% of Grains 33.3 400

RICE –
Full of nutrients. There is a wide variety of rice to choose from. The whole grain is most healthy for you. It can be
used instead of potatoes or have rice as a side. It is easy to flavor and prepare. You might consider a rice
cooker which makes it so easy to prepare!
Uses: Side dish, great with beans, soups, stir-fry, fried rice, pudding, Mexican rice, great with any meat, perfect with curry
dishes, meatballs, etc.
Types: brown, long, short, truly there is a wide variety with brown being the healthier for you.
Storage: Be sure to transfer bags to buckets so the bugs stay out, seal for long term storage
PASTA –
Be sure and store a variety of pasta noodles – there is much more than spaghetti and macaroni☺! Once you
have pasta stored you need to think about storing pasta sauces or ingredients to make the sauces!
Uses: As a main course in pasta dishes and soups
Types: Wide variety of pastas. Spaghetti and Macaroni are also sold in bulk. (Eat wagon wheel pasta on pioneer day, bow
tie pasta on father’s day etc.) Whole grain pastas are also sold in stores. Purchase both types and mix whole grain pasta
with your regular pasta to beef up the nutrition!
Storage: Be sure to Transfer bags to buckets so the bugs stay out of long term storage.
OATS –
A very hearty food. Breakfast will be taken care of if you store enough oatmeal and you may consider adding
some dried fruit. But don’t wait for an emergency, start having oatmeal today!
Uses: Breakfast, dessert (cobblers, cookies, etc.), granola bars, crackers, breads, muffins, filler in meatloaf or
casseroles, thickener for soup/stews
Types: Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better
Storage: Transfer bags to buckets to keep bugs out of long term storage. While using store in an airtight container
WHEAT –
Very nutritious. Easy to use and store. Be sure you have a wheat grinder! Start grinding; add to any recipe that
calls for flour! Start with cookies and substitute 1/3 of the white flour for freshly ground wheat flour! Store freshly
ground wheat flour in your fridge or freezer to preserve the nutrients up to 6 mon.
Uses: Rolls, bread, pancakes, muffins, cookies, snacks, breakfast, sprouts, - anything with flour in it.
Types: Hard or soft, red or white. Hard varieties have higher gluten (protein) and thus are better for making bread to rise.
Soft varieties have a little less protein and nutrients, but do better with pastries, pasta and breakfast cereals. Red has a
typical wheaty, nutty flavor. White is lighter and fluffier in taste and look.
Storage: Be sure to Transfer bags to buckets so the bugs stay out. You can add oxygen absorbers, bay leaves, or dry ice
into your buckets of wheat to keep critters out. (see providentliving.org on how to store in buckets with dry ice)
 CORNMEAL –
Adds variety to your diet.
Uses: Cornbread, muffins, mush, johnnycake, breading on fried items
Types: Steel ground or stone ground. Most common is steel ground; it has husk and germ almost all removed.
Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retains
more of the husk and germ but is more perishable. Yellow and white varieties are most common.
Storage: Be sure to Transfer bags to buckets so the bugs stay out of long term storage.

BARLEY -
This is only one of the many different varieties of grains that you can add to your diet.
Uses: Thickener in soups and stews, in sides or casseroles similar to how you would use rice
Types: Pearled barley is recommended for long-term food storage for its longer shelf life.
Storage: Be sure to Transfer bags to buckets so the bugs stay out of long term storage.

Rice RECIPES
African Beef Curry
From Valerie Lee

1 lb. beef stew meat- cubes

Japanese 1 can (14 oz) petite diced tomatoes
1 small onion, chopped
Fried Rice 1 red pepper chopped (opt)
From Valerie Lee 1 green pepper chopped
1-2 Tablespoons Curry Powder
4 cups cooked Rice (left over rice is best!) ½ tsp. Salt
½ bag of Frozen Peas and Carrots
2 Eggs Hot Cooked Rice
Raisins
2 TBsp. Oil Chopped peanuts
1/2 c. Soy Sauce (more to taste) Coconut flakes (opt)
¼ tsp. Ginger (more to taste)
1 Breast of chicken shredded (opt) 1. In a large saucepan, combine first 7
ingredients & bring to boil
1. Heat oil in large skillet, add rice, Reduce heat, cover and simmer for 1-2 hours
or until meat is tender (or pre-cook the meat
cook till warm, add veggies,
and you can just boil it and serve)
2. On the side scramble eggs and add 2. Serve with hot rice on plate, then top with
them to rice mixture. stew mixture.
3. Add soy sauce, Chicken, ginger, & 3. Sprinkle raisins, peanuts, & coconut on top.
mix, taste. Serve! SERVE!
This is great for any side, add chicken and
make it the main course!

Green Chile Rice - by Gaylene Davis

1 can cream Celery Soup 8 oz. Sour Cream 1 can chopped green Chilies
1 cup shredded cheddar Cheese 1 ½ cup uncooked Instant Rice

1. Combine all ingredients. Grease a shallow 1 ½ quart baking dish.

2. Pour in and cook 20 min. @ 350 degrees! YUM!
 Oatmeal Recipes
Chewy Granola Bars Instant Oatmeal Packets
3 cups oats 3 c. oats (quick cooking work best)
1 cup flour Salt
1 t. baking soda
2 t. vanilla 8 small zip-lock bags
2/3 cup butter, softened
½ cup honey Process 1 cup oats in blender (or in food processor) on
1/3 cup brown sugar high until powdery-set aside. Put the following into
1 cup mini chocolate chips or M&Ms each baggie: ¼ c. regular oats, 2 TBsp. powdered
Optional: raisins, dried fruit, sunflower seeds,
chopped nuts oats, and 1/8 tsp. salt. Store all baggies in
an airtight container.
In a large bowl, combine oats, flour, and baking soda. In
another bowl, combine vanilla, butter, honey, and brown To serve: empty packet into bowl, add ¾ c. boiling
sugar; add to oat mixture and stir until combined. Stir in the water. Stir, let stand 2 min. Adjust thickness with
chocolate chips and pour into a lightly greased 9x13 pan. milk or water.
Lightly press mixture into the pan with the back of your
spoon. Bake at 325 for 22 minutes or until lightly golden
brown. Let cool for 10 minutes then cut into bars. Let bars Try some variations:
cool completely in pan before removing or serving. YUM Fruit & Cream: Add 1 Tb. non-dairy coffee creamer
(could use Dry milk) & 2 Tb. Dried fruit to each bag
Brown sugar/Cinnamon: Add 1Tb. brown sugar &
Oatmeal Yummy ¼ tsp. cinnamon to each bag
By Valerie Lee Raisins & Brown sugar: Add 1 Tb. brown sugar and
Coconut Cranberry: Blueberry Apple: 2 Tb. raisins to each bag
1 bag dried crasins 1 bag dried blueberries
Apple-Cinnamon: Add 1 Tb. brown sugar, ¼ tsp.
1 c. Sunflower seeds 1 c. Sunflower Seeds
cinnamon, 2 Tb. chopped dried apples to each bag
½ c. coconut flakes 1 c. dried apples(chopped)
Health nut: Add 2 T. any kind wheat germ to each
Options: Any dried fruit or nut, wheat germ, flax seed, Dry Milk bag
(makes it creamier and healthier)
Summer Crunch: Add 2 Tb. Craisins, 1 Tb.
Mix above ingredients with about 12 cups oats(quick or not, your sunflower seeds, 1 tsp. coconut, 1 tsp. ground flax
preference). Store in an air tight container. To Serve: Pour about
seed to each bag
½ c. into cereal bowl. Add milk or water till it just mixes in and nuke
for 1 ½ min. or until starting to bubble. Add cold milk or water to
desired consistency & brown sugar to taste. Mix and enjoy!

Homemade Granola Cereal

by Betsy Denny
Mix dry ingredients: In a separate bowl Mix:
12 cups Oatmeal 1 cup Oil
1 ½ cups Brown Sugar ½ cup Water or Apple Juice
1-2 tsp. Cinnamon ½ cup Honey
¼ tsp. Salt 3 TBsp. Vanilla
Mix both together (this will require a little patience to work the moisture all the way through).
Bake 300 for 30 min. Stir every 10 min. (it should be cooked but not crunchy)
When the granola just begins to brown remove and pour warm granola in a bowl, add dried
fruit and nuts and stir gently several times as it cools so that it doesn’t clump too much.
Store in an air tight container.
** Apricots, sunflower seeds, golden raisins **Almond slivers, dates, craisins
 Pasta Recipes
Baked Ziti
From Roselyn Sant
Chicken Noodle 1 lb. ziti or penne pasta

Soup 1 Egg, lightly beaten

8 oz. Ricotta Cheese or cottage cheese
2 c. Mozzarella
2-3 breast Chicken cook in oil & cube ½ c. Parmesan cheese
1 bag -12 oz. extra wide Egg Noodles
Carrots 1 jar Spaghetti Sauce
Celery 2 c. Cheddar Cheese
2 tsp. Garlic (minced)
• Cook pasta as directed and drain. In a bowl
3 Bay Leaves
mix egg, ricotta, mozzarella & parmesan.
1 onion chopped & diced
Pepper to taste Now layer in 9x13 pan (greased):
6-8 c. chicken broth 1. Spread a little Spaghetti sauce on bottom
2. ½ Pasta
1. MIX broth, pepper, carrot and 3. All ricotta mix – drop in spoonfuls and spread
celery in saucepan. Heat to boil. 4. ½ Spaghetti Sauce
5. Rest of Pasta
2. When Carrots are cooked, STIR in 6. All Cheddar Cheese
dry noodles and chicken. Cook 7. Rest of Spaghetti Sauce
over med. Heat 10 min. or until 8. Sprinkle a bit of cheese on top
noodles are done. • Cover with foil and bake 40 min. @ 350
• Take off cover and bake 10 more min.
Serve with rolls or bread. • Let sit 10 min. before serving.

Chow Mein NoodlesFrom Valerie Lee – family favorite

Angle Hair pasta (10 oz. bag) 1 med. Onion (opt) – diced petite
2 Chicken Breasts (opt) – cooked & cut in pieces 1 c. sugar snap pea pods (opt)
Broccoli (1 bunch) – chopped in pieces
Carrots (4-5 large) – cut in coins

Sauce:
¾ c. Chicken Broth 3 tsp. cornstarch
6 Tbsp. Soy Sauce Pinch of ginger powder
¼ tsp. sesame oil

1. Cook noodles according to package directions, drain water, set aside

2. Mix Sauce in a small bowl, set aside
3. Cook Broccoli in microwave till just tender
4. While noodles are cooking: heat 1TBsp. oil in large skillet over medium-high heat.
Stir-fry the carrots, when tender add onions and peas
5. Combine all ingredients in skillet, pour sauce over top, mix and serve!

Feeds 7 w/leftovers (leftovers are good cold or warmed)
Serve with fresh fruit