Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [88]
To toast (optional) The nutty taste of quinoa is intensified by toasting it before cooking. Preheat the oven to 350°F. Spread a thin layer of the rinsed and drained quinoa (it's OK if it's damp) in a 13-by-9-inch baking pan or on a rimmed baking sheet and bake, stirring once to encourage even toasting, 15 to 20 minutes. Alternatively, the quinoa can be toasted in a hot skillet: Heat tablespoon olive oil (optional) in a large skillet. Add the quinoa and heat, stirring, over medium to medium-low heat until it becomes a shade darker, about 10 minutes. I often rinse and toast a big batch so it is ready to go whenever I'm ready to cook it. Stored in a zip-top plastic bag, it keeps for 3 months or more.
To cook Cook the rinsed and drained (and toasted, if desired) quinoa much like rice, in a large skillet using 1 part quinoa to 2 parts water. For a crunchier texture, you can use less water, but I prefer quinoa soft and fluffy. Like rice, quinoa should never be stirred during cooking, or it will turn gummy. Add the water and salt to taste to the quinoa and bring to a boil. Cook, covered, over medium-low to low heat until all the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes. (As it cooks, the germ spirals away from the endosperm and makes a ring around the grain, giving it a coiled look.)
RICE
Once upon a time, our rice choices were limited to either white or brown, but today we are fortunate to find a wide selection of rice varieties in all colors and shapes from around the world.
Chinese black rice, sold as Forbidden Rice (a registered trademark of Lotus Foods), is widely distributed in supermarkets, specialty food stores and health food stores. It is my rice of choice in recipes calling for black rice, because the slender black grains contain less sticky starch than other black rices. Cooked Forbidden Rice retains its shiny ebony color and is tender and nonsticky, making it perfect for pilafs and salads. If it is unavailable, substitute brown or red rice. For Sources, see [>].
Bhutanese red rice, also from Lotus Foods, is a specialty grain with a red bran and a distinctive herbal taste that sets it apart from other red rice in the market. If it is not available, you can substitute other types of red or brown rice. For Sources, see [>].
Cooking Tips
Cook rice in a large skillet instead of a deep saucepan. The greater surface area yields more evenly cooked rice.
A rice cooker is an excellent option. Because of the lack of standardization of models, it is best to follow the manufacturer's cooking directions.
For soft, tender grains, cook 1 cup rice in 2 cups water.
For grains that are separate and slightly chewy, cook 1 cup rice in 1¾ cups water.
Never stir rice while cooking (with the exception of risotto), or it will become soft and sticky.
For salad, rinse cooked rice to remove the sticky starch from the surface. Always use freshly cooked room-temperature or warm rice. Refrigerated rice turns hard and chewy.
The bran on brown rice creates a barrier to the water, so it requires additional water and a longer cooking time, 45 to 55 minutes.
Cook 1 cup long-grain brown rice in 2½ to 2¾ cups water.
Cook 1 cup short- or medium-grain brown, black or red rice in a large pot of water (like pasta) and drain when cooked to the desired consistency.
To Shorten the Cooking Time of Brown Rice
Place the brown rice in a deep bowl, add water to cover by about 2 inches and refrigerate for 1 to 3 days. The cooking time will be reduced by about 20 minutes. Use the water the rice is soaked in, plus more as needed, for cooking.
Look for the excellent-quality microwaveable and vacuum-sealed packages of precooked brown rice available at select stores. Although they