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.
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
Cover and soak for 4-24 hours.
If soaking for more than 4 hours, refrigerate the mixture
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
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
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