*Tip: Soak your grains for at least an hour prior to cooking. Grains
are high in phytic acid, which can interfere with absorption....soaking
helps wash away excess phytic acid, leaving a more complex carbohydrate.
*Tip: Grains also are acidic, to help with the acidity-alkaline
balance, throw in a small piece (1") of kombu (sea vegetable) during the
cooking process. This also helps cut down on gas and improves
*Tip: Mixing in herbs and vegetables: You can either add veggies and
herbs to the pot at the same time you add the liquid or after the grain
is cooked. If you add after the grain is cooked, let the grain cool a
bit first. We really like adding it at the beginning and using water,
thus creating the flavors you would get with stock using our own veggies
and herbs. Spice it up to your liking!!
*Tip: For a softer texture use more water and longer cooking time.
*Tip: 1 cup raw rice yields about 3 cups of cooked rice.
*Tip: Although gluten free...avoid white rice, as it is a refined
carbohydrate which is like "glue" and coats the lining of your
1 cup black rice
1 3/4 cup water
pinch of sea salt
*Combine the above ingredients. Bring to a boil over high heat. Cover,
reduce heat and simmer for about 30 minutes. Remove from heat and let
stand covered for a few minutes. Fluff with fork and serve.
**Black Rice is a power food for health! Extremely high in antioxidants
(more than blueberries, without the sugar!). It is also rich in fiber,
iron, vitamin E and minerals. In some studies, it is believed that Black
Rice helps in the prevention of cancer, diabetes, heart disease,
Alzheimer's disease and with inflammation. Because it is so high in
antioxidants, it is also believed to slow the aging process. Wow!
1 cup uncooked brown rice
2 cups water or vegetable stock
small piece of kombu (easy to find at your natural foods store or Wholefoods, dried in 2.1 oz package....we like Eden brand)
After soaking for at least an hour, rinse & drain and place in pot
on stove, add water/stock, kombu piece. Cover and bring to boil.
Reduce heat and simmer for about 40 minutes. Remove from heat, discard
kombu. Fluff with fork.
MILLET: (yummy with roasted pumpkin seeds!)
*Millet is a non-acid forming grain, so it does not need to be soaked or added kombu....but still rinse!)
1 cup millet
2 cup water or vegetable stock
Rinse and drain millet. Dry roast for a few minutes until you smell a
nutty aroma (about 3-4 minutes, stirring). Add water/stock, salt.
Bring to boil, cover and simmer for about 30-35 minutes. Fluff with
1 cup quinoa
11/2 cups water or vegetable stock
piece of kombu
Rinse quinoa and place in pot on stove. Dry roast for a few minutes
until you smell a nutty aroma (about 3-4 minutes)...stir occasionally.
Add water/stock, kombu. Cover and bring to boil, then simmer for 15-17
minutes. Remove kombu and fluff with fork. If adding veggies at the
same time as the liquid, increase liquid a little.
1 cup wild rice
21/4 cups water/stock
piece of kombu
After soaking for an hour, rinse and drain rice. Place rice in pot,
cover with water/stock, add kombu. Cover and bring to boil. Reduce
hear and simmer until liquid is absorbed, about 50 minutes. Discard
kombu and fluff with fork.