mistersmom
Junior Member
Abita Springs, LA
Posts: 3,749 
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grains
Nov 7, 2014 19:59:25 GMT
Post by mistersmom on Nov 7, 2014 19:59:25 GMT
I will be the first to admit I am a picky eater but I am much more adventurous than I was as a kid/teen.
I've been wondering lately about all the new grains that are all the rage lately - quinoa in particular. What does it taste like? What is its texture like? Is it very similar to rice?
Anyone have any suggestions for cooking it or any other "non-traditional" grains? Could I use it instead of rice in some recipes (like fried rice)? |
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grains
Nov 7, 2014 21:12:18 GMT
Post by horselady on Nov 7, 2014 21:12:18 GMT
My supermarket has quinoa already made into a salad with cranberries that are dried and almonds in a raspberry vinagrette dressing. my daughter the chef says you can make it instead of rice for many dishes that call for rice. it pops in your mouth like caviare . these new grains have been around for thousands of years but are in the last few years becoming popular. i love them and make them often.
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nhg
Junior Member
Posts: 2,429
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grains
Nov 7, 2014 22:00:38 GMT
Post by nhg on Nov 7, 2014 22:00:38 GMT
I love very grainy breads but can't eat them as long as I have the ostomy. I'm looking forward to eating things like that again. I've never tried quinoa, either and I'm really curious! HL, caviar? I've never tried it and never will! Yucky fish eggs!
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mistersmom
Junior Member
Abita Springs, LA
Posts: 3,749
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grains
Nov 8, 2014 1:40:51 GMT
Post by mistersmom on Nov 8, 2014 1:40:51 GMT
Yeah, count me as another no-go with the caviar! I didn't really mean to call them new grains since they have been around forever. I'm going to go digging through some of my favorite cookbooks to see what they have to say too.
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