Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 Hi Chad, Absolutely you can do both and I do am doing that right now as we " speak " . I like to soak some short grain brown rice for a few hours to overnight and then drain and roast in a dry fry pan. I call these roasted rice crunchies that I can use as a sprinkle on top of foods for crunch, snack on in a pinch as in on the airplane when I didn't have any other food, in my kukicha twig tea, or to cook up as roasted rice that I usually enjoy as a pilaf or in a Mexican inspired dish. I'll soak a couple of cups and then when roasted keep them in a glass jar in my cupboard to use. The soaking also makes the grains more tender when eaten roasted. I hope that helps. www.Marque.com > > > > > > > Hi, some macro books suggest pan-roasting rice to enhance the flavor, > and also now, many foodists are suggesting soaking rice and other > grains for at least 8 hours before cooking to start the germinating > process, which evidently makes the grains more digestible. Does > anybody do both? And if so, which comes first, the roasting or the > soaking? > > chad > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 Chad, One thing I forgot to mention too about roasting grains is that you can dry roast any grain really. Amaranth pops like popcorn and makes a fun topping and I believe in South America they make candy from the toasted grains like Amaranth. Pop it up and then stir into boiling sweetener like rice syrup or barley malt and then cool on wax paper. It comes out like peanut brittle but has grain inside instead of nuts. The roasted grains also work well in granola and granola bar recipes... www.Marque.com > > > > > > > Hi, some macro books suggest pan-roasting rice to enhance the flavor, > and also now, many foodists are suggesting soaking rice and other > grains for at least 8 hours before cooking to start the germinating > process, which evidently makes the grains more digestible. Does > anybody do both? And if so, which comes first, the roasting or the > soaking? > > chad > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 Now I'm hungry! Reg > > Chad, > > One thing I forgot to mention too about roasting grains is that you > can dry roast any grain really. Amaranth pops like popcorn and makes > a fun topping and I believe in South America they make candy from the > toasted grains like Amaranth. Pop it up and then stir into boiling > sweetener like rice syrup or barley malt and then cool on wax paper. > It comes out like peanut brittle but has grain inside instead of nuts. > The roasted grains also work well in granola and granola bar > recipes... > > > www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 Thanks, ! It sounds like you do not go on and pressure cook the rice after roasting it, correct? I thought I'd read you would roast it lightly, then cook as usual, but I think I must have mis-read that info. Thanks for the fun ideas. Chad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi and Chad, The soaking is important as it precipitates a fermenting action on the skin, breaking down a chemical that would otherwise inhibit our absorption of iron and zinc. Dry roasting is interesting for variety but I would exercise some caution as you may overheat the oils in the grains, inadvertently damaging them. Boiling limits the temperature to 100 degrees C whereas you can achieve much higher temperatures dry roasting. There is that zen macrobiotic principle of just doing enough to make the food digestible and absorbable and no more so the food is as close to nature as possible. This does serve us well in terms of not harming the foods and over processing them ourselves. All the best, Simon Chad, One thing I forgot to mention too about roasting grains is that you can dry roast any grain really. Amaranth pops like popcorn and makes a fun topping and I believe in South America they make candy from the toasted grains like Amaranth. Pop it up and then stir into boiling sweetener like rice syrup or barley malt and then cool on wax paper. It comes out like peanut brittle but has grain inside instead of nuts. The roasted grains also work well in granola and granola bar recipes... www.Marque.com On 4/8/07, Jed <brooviii@... <mailto:brooviii%40yahoo.com> > wrote: > > > > > > > Hi, some macro books suggest pan-roasting rice to enhance the flavor, > and also now, many foodists are suggesting soaking rice and other > grains for at least 8 hours before cooking to start the germinating > process, which evidently makes the grains more digestible. Does > anybody do both? And if so, which comes first, the roasting or the > soaking? > > chad > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi and Chad, The soaking is important as it precipitates a fermenting action on the skin, breaking down a chemical that would otherwise inhibit our absorption of iron and zinc. Dry roasting is interesting for variety but I would exercise some caution as you may overheat the oils in the grains, inadvertently damaging them. Boiling limits the temperature to 100 degrees C whereas you can achieve much higher temperatures dry roasting. There is that zen macrobiotic principle of just doing enough to make the food digestible and absorbable and no more so the food is as close to nature as possible. This does serve us well in terms of not harming the foods and over processing them ourselves. All the best, Simon Chad, One thing I forgot to mention too about roasting grains is that you can dry roast any grain really. Amaranth pops like popcorn and makes a fun topping and I believe in South America they make candy from the toasted grains like Amaranth. Pop it up and then stir into boiling sweetener like rice syrup or barley malt and then cool on wax paper. It comes out like peanut brittle but has grain inside instead of nuts. The roasted grains also work well in granola and granola bar recipes... www.Marque.com On 4/8/07, Jed <brooviii@... <mailto:brooviii%40yahoo.com> > wrote: > > > > > > > Hi, some macro books suggest pan-roasting rice to enhance the flavor, > and also now, many foodists are suggesting soaking rice and other > grains for at least 8 hours before cooking to start the germinating > process, which evidently makes the grains more digestible. Does > anybody do both? And if so, which comes first, the roasting or the > soaking? > > chad > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi Chad I think pan roasting rice is a great idea on occasion or if it is difficult to make/find regular water cooked grain. Dry, crunchy foods tends to effect blood sugar levels and can make the center of the body too tight especially the pancreas - they can also have a hard/drying effect on the body and create cravings for sweets, liquids etc. On that note, I think there was a recipe for granola bars posted on here at one time. Does anyone have a good granola bar recipe? Many thanks. Blessings pan-roasting rice > >Hi, some macro books suggest pan-roasting rice to enhance the flavor, >and also now, many foodists are suggesting soaking rice and other >grains for at least 8 hours before cooking to start the germinating >process, which evidently makes the grains more digestible. Does >anybody do both? And if so, which comes first, the roasting or the >soaking? > >chad > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi Chad I think pan roasting rice is a great idea on occasion or if it is difficult to make/find regular water cooked grain. Dry, crunchy foods tends to effect blood sugar levels and can make the center of the body too tight especially the pancreas - they can also have a hard/drying effect on the body and create cravings for sweets, liquids etc. On that note, I think there was a recipe for granola bars posted on here at one time. Does anyone have a good granola bar recipe? Many thanks. Blessings pan-roasting rice > >Hi, some macro books suggest pan-roasting rice to enhance the flavor, >and also now, many foodists are suggesting soaking rice and other >grains for at least 8 hours before cooking to start the germinating >process, which evidently makes the grains more digestible. Does >anybody do both? And if so, which comes first, the roasting or the >soaking? > >chad > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 If this question has already been asked, I apologize. I haven't had the chance to check my e-mails for the past few days, so I had quite a number to skim through quickly! How long should grains be soaked before they are cooked? Is 8 hours that magic time, or can it be shorter? wrote: Hi ChadI think pan roasting rice is a great idea on occasion or if it is difficult to make/find regular water cooked grain.Dry, crunchy foods tends to effect blood sugar levels and can make the center of the body too tight especially the pancreas - they can also have a hard/drying effect on the body and create cravings for sweets, liquids etc.On that note, I think there was a recipe for granola bars posted on here at one time.Does anyone have a good granola bar recipe?Many thanks.Blessings pan-roasting rice>>Hi, some macro books suggest pan-roasting rice to enhance the flavor, >and also now, many foodists are suggesting soaking rice and other >grains for at least 8 hours before cooking to start the germinating >process, which evidently makes the grains more digestible. Does >anybody do both? And if so, which comes first, the roasting or the >soaking?>>chad> Brown Waxmanwww.celebrate4health.comwww.bebabywise.cominfocelebrate4health Don't be flakey. Get Yahoo! Mail for Mobile and always stay connected to friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 If this question has already been asked, I apologize. I haven't had the chance to check my e-mails for the past few days, so I had quite a number to skim through quickly! How long should grains be soaked before they are cooked? Is 8 hours that magic time, or can it be shorter? wrote: Hi ChadI think pan roasting rice is a great idea on occasion or if it is difficult to make/find regular water cooked grain.Dry, crunchy foods tends to effect blood sugar levels and can make the center of the body too tight especially the pancreas - they can also have a hard/drying effect on the body and create cravings for sweets, liquids etc.On that note, I think there was a recipe for granola bars posted on here at one time.Does anyone have a good granola bar recipe?Many thanks.Blessings pan-roasting rice>>Hi, some macro books suggest pan-roasting rice to enhance the flavor, >and also now, many foodists are suggesting soaking rice and other >grains for at least 8 hours before cooking to start the germinating >process, which evidently makes the grains more digestible. Does >anybody do both? And if so, which comes first, the roasting or the >soaking?>>chad> Brown Waxmanwww.celebrate4health.comwww.bebabywise.cominfocelebrate4health Don't be flakey. Get Yahoo! Mail for Mobile and always stay connected to friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 I think it can be shorter. The easiest way is to soak the grain in the morning before you go to work or in the evening before you go to sleep. Even if you can only soak the grain for 3 hours, it makes a big difference. A short cut is to heat the grain and water on a low flame until it almost boils. Turn off the flame and let it sit for at least 3 hours. This also works for soaking beans in a hurry. Remember to soak the grains in the correct amount of water for cooking. Don't discard the soaking water and then add more because you will end up with soup!! The grains absorb a lot of the water while soaking so you can't add the same usual proportion of water after. Hope that makes sense. pan-roasting rice >> >>Hi, some macro books suggest pan-roasting rice to enhance the flavor, >>and also now, many foodists are suggesting soaking rice and other >>grains for at least 8 hours before cooking to start the germinating >>process, which evidently makes the grains more digestible. Does >>anybody do both? And if so, which comes first, the roasting or the >>soaking? >> >>chad >> > > Brown Waxman >www.celebrate4health.com >www.bebabywise.com >info@... > > > > > >--------------------------------- >Don't be flakey. Get Yahoo! Mail for Mobile and >always stay connected to friends. Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 I think it can be shorter. The easiest way is to soak the grain in the morning before you go to work or in the evening before you go to sleep. Even if you can only soak the grain for 3 hours, it makes a big difference. A short cut is to heat the grain and water on a low flame until it almost boils. Turn off the flame and let it sit for at least 3 hours. This also works for soaking beans in a hurry. Remember to soak the grains in the correct amount of water for cooking. Don't discard the soaking water and then add more because you will end up with soup!! The grains absorb a lot of the water while soaking so you can't add the same usual proportion of water after. Hope that makes sense. pan-roasting rice >> >>Hi, some macro books suggest pan-roasting rice to enhance the flavor, >>and also now, many foodists are suggesting soaking rice and other >>grains for at least 8 hours before cooking to start the germinating >>process, which evidently makes the grains more digestible. Does >>anybody do both? And if so, which comes first, the roasting or the >>soaking? >> >>chad >> > > Brown Waxman >www.celebrate4health.com >www.bebabywise.com >info@... > > > > > >--------------------------------- >Don't be flakey. Get Yahoo! Mail for Mobile and >always stay connected to friends. Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Excuse me for jumping in here I know this isn't my conversation but I don't see why you couldn't roast and cook the rice. I have a stir fry recipe that asks you to do just that. You roast the rice, then go on to make the stir fry with it. Jeanine > > Thanks, ! It sounds like you do not go on and pressure cook the > rice after roasting it, correct? I thought I'd read you would roast > it lightly, then cook as usual, but I think I must have mis-read that > info. Thanks for the fun ideas. > > Chad > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Excuse me for jumping in here I know this isn't my conversation but I don't see why you couldn't roast and cook the rice. I have a stir fry recipe that asks you to do just that. You roast the rice, then go on to make the stir fry with it. Jeanine > > Thanks, ! It sounds like you do not go on and pressure cook the > rice after roasting it, correct? I thought I'd read you would roast > it lightly, then cook as usual, but I think I must have mis-read that > info. Thanks for the fun ideas. > > Chad > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi Jeanine, I did say go ahead and cook with roasted rice but as Chad pointed out, I really don't ever pressure cook the roasted rice, just boil or use in dishes. I also pointed out that I do not use roasted rice as a main grain. It's more of a suppliment grain and yes Simon, I did advocate soaking the grain first as it makes it much nicer both for the eating and the digestability. I also am of the belief to utilize " rules " lightly. No need to get all bent out of shape if you don't soak the grain EVERY single time you use it. Or that restaurants don't soak grain. Having a few phytates in ones life is not going to make much of a difference. The soaking is a good practice for people who eat whole grains consistantly because we are looking at the big picture here. Getting that germenation process started eliminates the pytates and so we can then absorb much more of the nutrients. On that note, one would be advised to really take a look at what enables your digestion and how your digestion is doing. Miso soup is often not enough these days as it was 50 to 100 years ago. Lots of love, > > > > > > > Excuse me for jumping in here I know this isn't my conversation but I > don't see why you couldn't roast and cook the rice. I have a stir fry > recipe that asks you to do just that. You roast the rice, then go on > to make the stir fry with it. > > Jeanine > > > > > > Thanks, ! It sounds like you do not go on and pressure cook the > > rice after roasting it, correct? I thought I'd read you would roast > > it lightly, then cook as usual, but I think I must have mis-read that > > info. Thanks for the fun ideas. > > > > Chad > > > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi Jeanine, I did say go ahead and cook with roasted rice but as Chad pointed out, I really don't ever pressure cook the roasted rice, just boil or use in dishes. I also pointed out that I do not use roasted rice as a main grain. It's more of a suppliment grain and yes Simon, I did advocate soaking the grain first as it makes it much nicer both for the eating and the digestability. I also am of the belief to utilize " rules " lightly. No need to get all bent out of shape if you don't soak the grain EVERY single time you use it. Or that restaurants don't soak grain. Having a few phytates in ones life is not going to make much of a difference. The soaking is a good practice for people who eat whole grains consistantly because we are looking at the big picture here. Getting that germenation process started eliminates the pytates and so we can then absorb much more of the nutrients. On that note, one would be advised to really take a look at what enables your digestion and how your digestion is doing. Miso soup is often not enough these days as it was 50 to 100 years ago. Lots of love, > > > > > > > Excuse me for jumping in here I know this isn't my conversation but I > don't see why you couldn't roast and cook the rice. I have a stir fry > recipe that asks you to do just that. You roast the rice, then go on > to make the stir fry with it. > > Jeanine > > > > > > Thanks, ! It sounds like you do not go on and pressure cook the > > rice after roasting it, correct? I thought I'd read you would roast > > it lightly, then cook as usual, but I think I must have mis-read that > > info. Thanks for the fun ideas. > > > > Chad > > > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 You can do that but if you just roast rice and cook it for a short time, it isn't very digestible. Also roasting and then pressure cooking the rice makes it more intense - not a good idea if you feel stressed or unrelaxed. Roasting is intense energy and pressure cooking says it all - increasing pressure - cooking styles make a huge difference to the energetic effect that food has on us. Blessings Re: pan-roasting rice > >Excuse me for jumping in here I know this isn't my conversation but I >don't see why you couldn't roast and cook the rice. I have a stir fry >recipe that asks you to do just that. You roast the rice, then go on >to make the stir fry with it. > >Jeanine > > >> >> Thanks, ! It sounds like you do not go on and pressure cook the >> rice after roasting it, correct? I thought I'd read you would roast >> it lightly, then cook as usual, but I think I must have mis-read that >> info. Thanks for the fun ideas. >> >> Chad >> > > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 You can do that but if you just roast rice and cook it for a short time, it isn't very digestible. Also roasting and then pressure cooking the rice makes it more intense - not a good idea if you feel stressed or unrelaxed. Roasting is intense energy and pressure cooking says it all - increasing pressure - cooking styles make a huge difference to the energetic effect that food has on us. Blessings Re: pan-roasting rice > >Excuse me for jumping in here I know this isn't my conversation but I >don't see why you couldn't roast and cook the rice. I have a stir fry >recipe that asks you to do just that. You roast the rice, then go on >to make the stir fry with it. > >Jeanine > > >> >> Thanks, ! It sounds like you do not go on and pressure cook the >> rice after roasting it, correct? I thought I'd read you would roast >> it lightly, then cook as usual, but I think I must have mis-read that >> info. Thanks for the fun ideas. >> >> Chad >> > > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 You can do that but if you just roast rice and cook it for a short time, it isn't very digestible. Also roasting and then pressure cooking the rice makes it more intense - not a good idea if you feel stressed or unrelaxed. Roasting is intense energy and pressure cooking says it all - increasing pressure - cooking styles make a huge difference to the energetic effect that food has on us. Blessings Re: pan-roasting rice > >Excuse me for jumping in here I know this isn't my conversation but I >don't see why you couldn't roast and cook the rice. I have a stir fry >recipe that asks you to do just that. You roast the rice, then go on >to make the stir fry with it. > >Jeanine > > >> >> Thanks, ! It sounds like you do not go on and pressure cook the >> rice after roasting it, correct? I thought I'd read you would roast >> it lightly, then cook as usual, but I think I must have mis-read that >> info. Thanks for the fun ideas. >> >> Chad >> > > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 , You are absolutely right about the energy being intensified and yet roasted rice that is then boiled is actually very digestable, soft and with a strength to it that can be nice once in a while. It can cook up with a wonderful nutty flavor and fluffy texture. I suggest they give it try to see how they like it. It definitely isn't something you would want every day. I'm going to go and have some boiled whole (as opposed to flakes) quinoa with apples and cinnamon for breakast right now and I intend to put a spoonful of roasted rice into my twig tea for flavor and according to macrobiotics it also helps regulate body temperature. So many fun uses for whole grains. Why not try them all and see.... Lots of love, > > > > > > > You can do that but if you just roast rice and cook it for a short time, it > isn't very digestible. Also roasting and then pressure cooking the rice > makes it more intense - not a good idea if you feel stressed or unrelaxed. > Roasting is intense energy and pressure cooking says it all - increasing > pressure - cooking styles make a huge difference to the energetic effect > that food has on us. > Blessings > > > Re: pan-roasting rice > > > >Excuse me for jumping in here I know this isn't my conversation but I > >don't see why you couldn't roast and cook the rice. I have a stir fry > >recipe that asks you to do just that. You roast the rice, then go on > >to make the stir fry with it. > > > >Jeanine > > > > > >> > >> Thanks, ! It sounds like you do not go on and pressure cook the > >> rice after roasting it, correct? I thought I'd read you would roast > >> it lightly, then cook as usual, but I think I must have mis-read that > >> info. Thanks for the fun ideas. > >> > >> Chad > >> > > > > > > Brown Waxman > www.celebrate4health.com > www.bebabywise.com > info@... > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 , You are absolutely right about the energy being intensified and yet roasted rice that is then boiled is actually very digestable, soft and with a strength to it that can be nice once in a while. It can cook up with a wonderful nutty flavor and fluffy texture. I suggest they give it try to see how they like it. It definitely isn't something you would want every day. I'm going to go and have some boiled whole (as opposed to flakes) quinoa with apples and cinnamon for breakast right now and I intend to put a spoonful of roasted rice into my twig tea for flavor and according to macrobiotics it also helps regulate body temperature. So many fun uses for whole grains. Why not try them all and see.... Lots of love, > > > > > > > You can do that but if you just roast rice and cook it for a short time, it > isn't very digestible. Also roasting and then pressure cooking the rice > makes it more intense - not a good idea if you feel stressed or unrelaxed. > Roasting is intense energy and pressure cooking says it all - increasing > pressure - cooking styles make a huge difference to the energetic effect > that food has on us. > Blessings > > > Re: pan-roasting rice > > > >Excuse me for jumping in here I know this isn't my conversation but I > >don't see why you couldn't roast and cook the rice. I have a stir fry > >recipe that asks you to do just that. You roast the rice, then go on > >to make the stir fry with it. > > > >Jeanine > > > > > >> > >> Thanks, ! It sounds like you do not go on and pressure cook the > >> rice after roasting it, correct? I thought I'd read you would roast > >> it lightly, then cook as usual, but I think I must have mis-read that > >> info. Thanks for the fun ideas. > >> > >> Chad > >> > > > > > > Brown Waxman > www.celebrate4health.com > www.bebabywise.com > info@... > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 , You are absolutely right about the energy being intensified and yet roasted rice that is then boiled is actually very digestable, soft and with a strength to it that can be nice once in a while. It can cook up with a wonderful nutty flavor and fluffy texture. I suggest they give it try to see how they like it. It definitely isn't something you would want every day. I'm going to go and have some boiled whole (as opposed to flakes) quinoa with apples and cinnamon for breakast right now and I intend to put a spoonful of roasted rice into my twig tea for flavor and according to macrobiotics it also helps regulate body temperature. So many fun uses for whole grains. Why not try them all and see.... Lots of love, > > > > > > > You can do that but if you just roast rice and cook it for a short time, it > isn't very digestible. Also roasting and then pressure cooking the rice > makes it more intense - not a good idea if you feel stressed or unrelaxed. > Roasting is intense energy and pressure cooking says it all - increasing > pressure - cooking styles make a huge difference to the energetic effect > that food has on us. > Blessings > > > Re: pan-roasting rice > > > >Excuse me for jumping in here I know this isn't my conversation but I > >don't see why you couldn't roast and cook the rice. I have a stir fry > >recipe that asks you to do just that. You roast the rice, then go on > >to make the stir fry with it. > > > >Jeanine > > > > > >> > >> Thanks, ! It sounds like you do not go on and pressure cook the > >> rice after roasting it, correct? I thought I'd read you would roast > >> it lightly, then cook as usual, but I think I must have mis-read that > >> info. Thanks for the fun ideas. > >> > >> Chad > >> > > > > > > Brown Waxman > www.celebrate4health.com > www.bebabywise.com > info@... > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 any conversation is yours, this is a group silly! R > > Excuse me for jumping in here I know this isn't my conversation but I > don't see why you couldn't roast and cook the rice. I have a stir fry > recipe that asks you to do just that. You roast the rice, then go on > to make the stir fry with it. > Jeanine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi, & everyone, Reading with interest the rice discussion, and have utilized most of the methods myself, I personally love the nutty taste and texture of pan roasted, one question? could someone explain a little further the following comment: 'Miso soup is often not enough these days as it was 50 to 100 years ago.' Thanks, everyone! Mira Marque wrote: Hi Jeanine,I did say go ahead and cook with roasted rice but as Chad pointed out,I really don't ever pressure cook the roasted rice, just boil or usein dishes. I also pointed out that I do not use roasted rice as amain grain. It's more of a suppliment grain and yes Simon, I didadvocate soaking the grain first as it makes it much nicer both forthe eating and the digestability. I also am of the belief to utilize"rules" lightly. No need to get all bent out of shape if you don'tsoak the grain EVERY single time you use it. Or that restaurantsdon't soak grain. Having a few phytates in ones life is not going tomake much of a difference. The soaking is a good practice for peoplewho eat whole grains consistantly because we are looking at the bigpicture here. Getting that germenation process started eliminates thepytates and so we can then absorb much more of the nutrients. On thatnote, one would be advised to really take a look at what enables yourdigestion and how your digestion is doing. Miso soup is often notenough these days as it was 50 to 100 years ago.Lots of love,On 4/9/07, Jeanine <bluestocking86> wrote:>>>>>>> Excuse me for jumping in here I know this isn't my conversation but I> don't see why you couldn't roast and cook the rice. I have a stir fry> recipe that asks you to do just that. You roast the rice, then go on> to make the stir fry with it.>> Jeanine>> > >> > Thanks, ! It sounds like you do not go on and pressure cook the> > rice after roasting it, correct? I thought I'd read you would roast> > it lightly, then cook as usual, but I think I must have mis-read that> > info. Thanks for the fun ideas.> >> > Chad> >>>>>> -- Food & Life Coach Marque"Love Your Body, Love Your Life"www.Marque.comThrough gardening, we feel whole as we make our personal work of art upon our land.- Moir Messervy, The Inward Gardenhttp://www.myspace.com/homegrownsouthernstyle Don't be flakey. Get Yahoo! Mail for Mobile and always stay connected to friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi, & everyone, Reading with interest the rice discussion, and have utilized most of the methods myself, I personally love the nutty taste and texture of pan roasted, one question? could someone explain a little further the following comment: 'Miso soup is often not enough these days as it was 50 to 100 years ago.' Thanks, everyone! Mira Marque wrote: Hi Jeanine,I did say go ahead and cook with roasted rice but as Chad pointed out,I really don't ever pressure cook the roasted rice, just boil or usein dishes. I also pointed out that I do not use roasted rice as amain grain. It's more of a suppliment grain and yes Simon, I didadvocate soaking the grain first as it makes it much nicer both forthe eating and the digestability. I also am of the belief to utilize"rules" lightly. No need to get all bent out of shape if you don'tsoak the grain EVERY single time you use it. Or that restaurantsdon't soak grain. Having a few phytates in ones life is not going tomake much of a difference. The soaking is a good practice for peoplewho eat whole grains consistantly because we are looking at the bigpicture here. Getting that germenation process started eliminates thepytates and so we can then absorb much more of the nutrients. On thatnote, one would be advised to really take a look at what enables yourdigestion and how your digestion is doing. Miso soup is often notenough these days as it was 50 to 100 years ago.Lots of love,On 4/9/07, Jeanine <bluestocking86> wrote:>>>>>>> Excuse me for jumping in here I know this isn't my conversation but I> don't see why you couldn't roast and cook the rice. I have a stir fry> recipe that asks you to do just that. You roast the rice, then go on> to make the stir fry with it.>> Jeanine>> > >> > Thanks, ! It sounds like you do not go on and pressure cook the> > rice after roasting it, correct? I thought I'd read you would roast> > it lightly, then cook as usual, but I think I must have mis-read that> > info. Thanks for the fun ideas.> >> > Chad> >>>>>> -- Food & Life Coach Marque"Love Your Body, Love Your Life"www.Marque.comThrough gardening, we feel whole as we make our personal work of art upon our land.- Moir Messervy, The Inward Gardenhttp://www.myspace.com/homegrownsouthernstyle Don't be flakey. Get Yahoo! Mail for Mobile and always stay connected to friends. Quote Link to comment Share on other sites More sharing options...
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