If you buy in bulk or take advantage of sales, storing the grains can save you money. It's important to package grains correctly for long-term storage to prevent spoilage and help them retain their nutritional value. Add this to my Recipe Box.
Instructions
1. Spread the grain on a baking sheet and put in the oven at 150 degrees F for about 10 minutes. This will draw out any moisture and destroy insect eggs.
2. Store grains in a tightly sealed plastic or glass container, like a Mason jar. Most uncooked grains, like Kamut® grain, spelt, quinoa and wheat, will last for about a year. White rice will keep indefinitely in proper storage. Brown rice, however, will keep for only 6 months, as the natural oils cause it to become rancid.
3. Put an oxygen absorber packet in the sealed container along with your grains. Oxygen feeds mold and helps bug eggs hatch. The packet absorbs any oxygen in the container, so you don't have to worry about mold or bugs.
4. Keep the grains in a cool, dry, dark place (like the refrigerator). The cabinet or pantry near the stove isn't a good place to store grains. Humidity causes the grains to become moldy. Cool temperatures help the grains to keep their natural flavor and extend shelf life.
5. Protect the stored grains from light. Light reduces the shelf life and compromises the grain's nutritional value. If you don't have a dark room or area to keep them in, cover them with a thick blanket.
Tags: nutritional value, shelf life, will keep