Guest guest Posted January 10, 2006 Report Share Posted January 10, 2006 No, now get in the kitchen and whip that up so we can find out all about it..LOL I do rinse quina and roast it in a hot dry iron skillet before I cook it up. Gives it a nutty flavor. I sometimes saute rice in a little olive oil before I cook it, opens the rice. I've roast couscous before cooking also. Donna genny_y2k <genny_y2k wrote: I have always boiled barley and lentils but a new cook book (A Biblical Feast) states that the barley and lentils are sauted first until a light golden brown before adding vegetable stock. I cannot wait to try it..Has anyone else ever tried this? Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2006 Report Share Posted January 10, 2006 -My Hispanic friends saute rice until golden brown before making Spanish Rice..Makes a diffence in the taste..Yummy Deanna -- In , purplepassion <thelilacflower> wrote: > > No, now get in the kitchen and whip that up so we can find out all about it..LOL > I do rinse quina and roast it in a hot dry iron skillet before I cook it up. Gives it a nutty flavor. I sometimes saute rice in a little olive oil before I cook it, opens the rice. I've roast couscous before cooking also. > Donna > > genny_y2k <genny_y2k> wrote: > I have always boiled barley and lentils but a new cook book (A Biblical > Feast) states that the barley and lentils are sauted first until a > light golden brown before adding vegetable stock. I cannot wait to try > it..Has anyone else ever tried this? > Deanna > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.