• Shel Fanelli

Flavorful Grains - The Secret is Out!


I have been getting a lot of requests to publish my secret to great tasting grains. Whether you are cooking rice, millet, quinoa (actually a seed that prepared like a grain) or amaranth the key to aromatic, flavorful dishes is - soaking and dry roasting.

Because this takes a little time dedication, make a large batch. This process is worth every minute. While I mention rice in the instructions, you may substitute the grain of your choice.

Rice and other grains go a long way in a meal and as a meal. Be sure to prep at least two meals worth of rice.

INSTRUCTIONS

Soaking

Add 1 to 3 cups of rice into a bowl that will allow room

for enogh water to completely cover the rice

Add water and 1 to 2 tsp. Of sea salt

Stir

Cover and soak for 4-24 hours.

If soaking for more than 4 hours, refrigerate the mixture

Draining

About 2 hours before you begin to cook the rice, drain in a colander and rinse thoroughly

After the rice has drained for 10-20 minutes

Dry Roasting

Heat the appropriate size pot or a skillet on medium heat. I recommend using a non-coated pan and no oil or butter to allow for roasting

Add rice and let warm

Stir often to allow the rice to dry roast

If rice seems to be roasting too fast lower heat a bit

While the rice is dry roasting boil fill a pot or kettle with water according to cooking directions.

Warm the water a bit

After rice has roasted for approximately 10 minutes, remove from heat and slowly add warmed water

Add ½ to 1 teaspoon of salt

Bring to a boil, lower heat until rice is simmering, cover tightly

NOTE: cooking time may be about five minutes less than package recommendations

When rice is cooked, turn off heat, fluff with a fork

Serving suggestions

Add 1 to 2 tablespoons of butter

Add sautéed onions, shallots or garlic

Add 1 to 2 tablespoons of extra virgin olive oil

Add fresh chopped basil, parsley or sage

Or all of the above


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Flagstaff and Scottsdale, AZ, USA

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