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| cooking whole grains | |
 
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pressure cooked short grain brown rice organic short grain brown rice is best when its pressure cooked - the flavor, texture, and nutritional content is exquisite... if you don't have a pressure cooker, boiling will work fine, but will never achieve the same finished product (most people who don't like brown rice as much as white rice have probably only tried boiled brown rice)... this recipe makes enough rice for a few days or a big meal - brown rice is great leftover, as you can have it for breakfast (rice and raisins or rice rolls), lunch, dinner, or desert the next day, using any number of great recipes
wash and rinse rice well by placing the rice in the pot, filling it half way with water, and gently swishing the rice around with your hand to remove any debris... drain into a strainer, then repeat the wash and rinse another 2 times (or more if needed)... place the rice back in the pot and add the 4 1/2 cups of water and the sea salt... swish it around gently with your hand, and make sure the rice is evenly distributed... cover the pot with its lid and turn heat to high* in order to bring it to pressure... when it is up to pressure, turn heat to low and place a flame deflector on the grate, and the pot on the deflector, to keep it the rice from burning... you should have a nice even, low pressure going for 40 minutes... when done, remove pot from heat, and let the pressure come down slowly, by itself - this ensures the best flavor and even texture, as the steam hydrates any too-toasted rice that might be on the bottom... when pressure is completely down, remove the lid and scoop out the rice with a wood or bamboo rice paddle... enjoy!! * a gas stove is preferable to an electric stove in all cases, but if you have an electric stove, pressure cooking is the best way to retain nutrients despite the negative effects of cooking with electric
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Native to the high altitude valleys of the Andes is the tasty and versatile grain quinoa (keen’ wa). Quinoa was so revered by the Incas as their mother grain that the conquering Spanish denigrated it and forced the people to grow barley for Spanish style beer. In time quinoa became associated with impoverishment. Until very recently the Aymara and Quechua peoples of the altiplano believed that if they fed quinoa to their children it would make them stupid. As these indigenous peoples could afford it, they favored the upper and middle class foods, pasta and white bread, over what they once esteemed as their sacred grain.
Fortunately North American interest in quinoa is helping reinstate the status of the mother grain in its homeland. Imported quinoa was first marketed in the United States in 1984. Today quinoa is available in restaurants and stores throughout the Americas. A member of the goosefoot family and relative of spinach, quinoa is a stately and colorful plant. The plant flourishes under extreme ecological conditions including high altitude, thin cold air, hot sun, radiation, drought, frost and poor soil. Although most quinoa varieties grow best at 10,000 feet and above, some varieties grow as low as sea level. Quinoa is not a true cereal grain but is used as one. About the size of millet, the periphery of each disk shaped grain is bound with a narrow germ or embryo. When cooked, the wispy germ separates from the seed and its delicate, almost crunchy curlicue makes a great contrast to the soft grain. Quinoa is a high energy grain and is easy to digest, making it an ideal endurance and fitness food. In traditional medicine quinoa strengthens the kidneys and heart, as well as the whole body. Quinoa is thought to be drying and therefore good for people with candida type yeast infections, edema, and overweight conditions. Quinoa is also a warming grain, good in cold weather and believed to be good for people who tend to be cold. In Ayurvedic medicine quinoa decreases kapha; vatta and pitta type people may use it in moderation. Because quinoa is a non cereal grain, it is favored by people with food sensitivities and allergies to the common grains. The United Nations World Health Organization observes that quinoa is at least equal to milk in protein quality. Quinoa has the highest protein of any grain (around 16 percent) and unlike other grains, is a complete protein with an essential amino acid profile similar to milk. Quinoa contains more calcium than milk and is high in lysine, an amino acid that is scarce in the vegetable kingdom. It is also high in methionine and cystine, making it complementary to beans which lack in these amino acids. Quinoa is a rich and balanced source of many other vital nutrients, including iron, phosphorous, B vitamins, and vitamin E. Quinoa flour is an excellent gluten free wheat flour alternative. It has a rather strong flavor and so is best used in combination with other flours or in strongly flavored baked goods or quick breads. Whole quinoa is so easy and quick to cook that it becomes a favorite staple of everyone once tried. Substitute quinoa freely for rice, millet or couscous in any recipe. It is delicious alone or as an ingredient in soup, pilafs and casseroles. For an upscale ‘rice’ pudding substitute quinoa for the rice.
Wash quinoa well before cooking to remove the bitter saponin that coats it. Place 1 cup of quinoa in a bowl, add water to cover and using the palms of your hands, lightly scrub for about 10 seconds. Strain out the washing water and repeat this process. Pour all of the quinoa into the strainer and run fresh water over for 5 to 10 seconds, or until the water runs clear. Place washed quinoa in 2 cups of boiling water, cover, reduce heat, and simmer for about 12 minutes or until the liquid is absorbed. Allow to steam, covered, for 5 to 10 minutes. Fluff with a fork and serve.
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