If
cooking the grains separately: Rinse the grains.
Not exact matches
This time I didn't have any of that prepared so rather than
cook the «
grains»
separately I tried making this a 1 pot affair for simplicity's sake.
The main components almost always a pulse (peas and beans), a leafy vegetable or two, an optional
grain and a sauce to tie it together.You could make everything
separately and put it together in a bowl,
cook the
grains and beans together and top with vegetables or just make it from leftovers!
Put the
grains and 2 tsp salt in a medium pot and cover generously with water (barley takes 2.5 cups of water to 1 cup of broth; if
cooking barley
separately but adding to soup later, use just 2 cups).
I mostly eat savoury
cooked breakfasts due to my kind of weakdigestive system so if you have some ideas for that I would love to see them in a video And if you're interested: I mostly eat some kind of stew - like porridge from brown rice, millet or buckwheat (sometimes miked with tiny seeds like amaranth or kaniwa) with carrots and radish, which I
cook separately or with the
grains.
Cook the rice
separately by adding 2 cups of water to 1 cup of long
grain rice or according to the package directions and Keep aside.