2 Ways to Cook Whole Gluten‐Free Grains
Whole Gluten‐Free grains are exceptionally nourishing for your body because of the synergy of their components. The exceptional nutrients provided by unrefined brown rice, quinoa, and millet are perfect examples of the value of whole foods.
How to Cook Brown Rice, Millet and Quinoa:
This is the best way to cook rice, millet and quinoa. It will turn out tender and delicious. It will also be easiest for you to digest and receive all its valuable nutrients.
1. Measure out a specific amount of grain (2 cups will make a nice big batch). 2. Rinse thoroughly and drain.3. Cover with clean water and a dash of apple cider vinegar. 4. Soak overnight. 5. Drain and rinse thoroughly again. 6. For brown rice and millet, place in sauce pan with twice as much water as the dry grain you started with (2 cups of grain = 4 cups water) and put the cover on. For quinoa, place in a sauce pan (without extra water) over medium heat and stir occasionally until about half of it appears cooked. Then add the same amount of water to the pot as you started with dry quinoa (2 cups of dry = 2 cups of water).
7. Bring to a boil. Reduce heat to medium low. For rice and millet let cook, covered, for about 30 minutes until the water is gone. For quinoa, let cook uncovered for about 10 minutes until the water is gone and it’s all cooked.
*If you don't have time to soak overnight, this is a good way!
1. Measure out a specific amount of grain. 2. Rinse thoroughly and drain. Very Important! Don't skip this step!
3. Place in sauce pan over medium heat with twice the amount of water for quinoa (2 cups of dry = 4 cups of water), three times the amount of water for brown rice and millet (2 cups dry rice = 6 cups water)
4. Bring to a boil. Reduce heat to medium low. For quinoa, let cook uncovered for about 20 minutes or until water is gone. For brown rice and millet, let cook covered for about 45 minutes or until water is gone.
Whole Gluten‐Free grains are exceptionally nourishing for your body because of the synergy of their components. The exceptional nutrients provided by unrefined brown rice, quinoa, and millet are perfect examples of the value of whole foods.
How to Cook Brown Rice, Millet and Quinoa:
This is the best way to cook rice, millet and quinoa. It will turn out tender and delicious. It will also be easiest for you to digest and receive all its valuable nutrients.
1. Measure out a specific amount of grain (2 cups will make a nice big batch). 2. Rinse thoroughly and drain.3. Cover with clean water and a dash of apple cider vinegar. 4. Soak overnight. 5. Drain and rinse thoroughly again. 6. For brown rice and millet, place in sauce pan with twice as much water as the dry grain you started with (2 cups of grain = 4 cups water) and put the cover on. For quinoa, place in a sauce pan (without extra water) over medium heat and stir occasionally until about half of it appears cooked. Then add the same amount of water to the pot as you started with dry quinoa (2 cups of dry = 2 cups of water).
7. Bring to a boil. Reduce heat to medium low. For rice and millet let cook, covered, for about 30 minutes until the water is gone. For quinoa, let cook uncovered for about 10 minutes until the water is gone and it’s all cooked.
*If you don't have time to soak overnight, this is a good way!
1. Measure out a specific amount of grain. 2. Rinse thoroughly and drain. Very Important! Don't skip this step!
3. Place in sauce pan over medium heat with twice the amount of water for quinoa (2 cups of dry = 4 cups of water), three times the amount of water for brown rice and millet (2 cups dry rice = 6 cups water)
4. Bring to a boil. Reduce heat to medium low. For quinoa, let cook uncovered for about 20 minutes or until water is gone. For brown rice and millet, let cook covered for about 45 minutes or until water is gone.
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