Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 Donna, I read that you have to rinse quinoa really good to get the bitter saponin off. How do you do that and also brown in a dry pan? Shelly , Donnalilacflower <thelilacflower> wrote: > > Yes, I brown my grains also. It opens them and the flavors absorb. I make very good Mexican rice. The Spanish rice is more of a tomato sauce mixed in. I use salsa and lots of onions I saute with the rice before cooking for my Mexican rice recipe. > I always roast quinoa in a dry pan, gives it a roasted nutty flavor, quinoa is very bland otherwise. > Donna > genny_y2k <genny_y2k> wrote: > Donna, > The secret is in the browning of the pasta..Also rice, barley, etc. I > recently visited the home of a Hispanic friend and she was browning > the rice for Spanish Rice. I was amazed at the difference in the > flavor. By the way her Enchiladas are to die for. > Deanna > > > > > Photos > Ring in the New Year with Photo Calendars. Add photos, events, holidays, whatever. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 > I read that you have to rinse quinoa really good to get the bitter > saponin off. How do you do that and also brown in a dry pan? after you rinse it and let it drain a bit, put it in the heated pan. It will dry in thepan. then brown (keep stirring). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 I brown/roast my grains in a very hot skillet also. It really makes a difference in taste and for the better. To me it makes a big improvement in the flavor of millet which is usually so bland. Sandy Quote Link to comment Share on other sites More sharing options...
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