Not any more. Manitoba farmer Scott Sigvaldason was looking for an innovative and sustainable grain to raise and came across a brilliant cross-breed of oats that Vern Burrows (a plant breeder for Agriculture and Agri-Food Canada, who had bred 27 oat varieties during his career) had developed. He took a chance on this intriguing variety of oats that is hull-less when harvested, as well as hairless. He's confident that when people try Cavena Nuda, they will want to integrate it into their regular diets- any time of day.
Rice of the Prairies is mildly nutty with a pleasing chew — a cross between wheatberries and brown rice. It is low glycemic, and gluten- and GMO-free. Its protein and fibre levels blow white rice away, although it has more fat.
This ecologically sound and sustainable nutritional powerhouse was dubbed Cavena Nuda. Avena is Latin for oats. The C is for Canada and Nuda means just that: Naked. Cavena Nuda is also called the Rice of the Prairies as it grows well in temperate regions. When it catches on, you will likely find many Western farmers cultivating this new breed of oats that subs in for brown rice and other grains quite nicely.
When countries cultivate rice, the majority of their fresh water resources are used for the rice paddies. Cavena Nuda doesn't need all that wasteful water. Think of all the drinking water that will be saved when naked oats gain in popularity. This is an idea whose time has come, and a delicious one at that.
Cavena is a pure, uncontaminated oat which can offer an extended source of nutrition to constricted diets.
To prepare, use 1 cup of Cavena Nuda to 2½ cups of water. Bring the water to a vigorous boil and add Cavena Nuda.
Turn down to a low boil and cook for 35-40 minutes. Strain excess water. The texture should be soft and chewy.
Some kernels will open. Most will not. You cannot overcook it as long as there is still some water.
Click here to learn more about Cavena Nuda, and check out these delicious recipes!