The Blood Type Diet Archives Volume 8
Re: Grain questions
Posted By: sc(O)
In Response To: Re: Grain questions (BenS (o))
Hi, Ben. Charlie's right. I'll repeat it all here in one place: You can buy it either preroasted or not. If not, dry roast it in a hot skillet for a couple minutes before proceeding. OK, now, one way or the other, you have roasted kasha. Now place 1 Cup in a small, lidded pot, adding 2 Cups of water and switching on your flame to high (I'm hoping you have a gas range, because electric is trickier and takes more practice to get a palatable result). At this point, I sprinkle in a tad of sea salt and a drop or two of olive oil, but these are optional. Give it a stir to make sure each kernal is moistened; put the lid on, stand by till it boils, then swiftly turn your flame down very low. Now it will cook rather quickly, perhaps 5 minutes or so? (I'm not a clock-watcher cook, much, I'm more a smell-and-look cook.) It begins to smell toasty (and lovely, IMHO) when it's time to turn off the flame. Unlid it, fluff it with a fork, and check it out. Does it look fluffy and soft? Or are all the grains still distinct, or maybe just the center ones? If you still have hard ones, try adding a bit, a touch, of water, relidding, and putting it back over a low flame a little longer (sometimes just the water, quickly, and relidding and setting it back on the still-hot, but turned-off burner for a while will allow it to absorb enough to work). Ready for your creative additions and inventions, now!
Messages in This Thread
BenS (o) -- Sunday, 31 January 1999, at 2:46 p.m.
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