| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cereal |
4 |
Servings |
INGREDIENTS
|
|
Ingredients: |
| 1 |
c |
Quinoa or 1/2 cup teff |
| 2 |
c |
Water |
| 1/4 |
ts |
Salt, optional |
INSTRUCTIONS
Servings: 4
Directions:
Quinoa only: measure into a saucepan half full of cold water. Swish quinoa
briskly with your hand, then pour it into a fine strainer to drain. Repeat
two or more times, until your water runs clear and doesn't foam when
agitated. Drain again.
Bring quinoa or teff, water and salt to a boil. Reduce heat and simmer,
covered, for 15 to 20 min, until the water is absorbed. Remove from heat,
and cover for 5 min more.
Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)
From "The Yeast Connection Cookbook" by William G Crook, MD & Marjorie Hurt
Jones, RN
Courtesy of Theresa Merkling
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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