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CHICKPREZ's Photo CHICKPREZ Posts: 24
5/6/10 2:57 P

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Thanks for your suggestions! I look forward to trying them!

The way to get started is to quit talking and begin doing. ~Walt Disney


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USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
4/23/10 2:27 P

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A few days per week I will have for breakfast:

Brown Rice cooked w/ginger and egg whites.

(precook the brown rice 1C w/3-4T shredded/chopped ginger +1-2T powdered ginger and 1T GF soysauce. Refrigerate.
In the morning cook egg white in skillet, chop up with your spatula then add 1/2c cooked rice and perhaps a little more soy sauce for flavor.

Quinoa I cook plain but have 1/2C with a serving of natural no-sugar added applesauce.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
4/20/10 12:17 A

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Brown rice is mild starchy texture and flavor use that trait to enhance the dish with beloved flavors stronger than the taste of rice in savory or sweet styles. I like spearmint with dill and basil for a soft summer blend. Quinoa is wearing a sapinon coating. This fresh from the package cereal requires the quinoa grains to be rinsed well. Some quinoa recipes cook the grain twice like strong Brussels sprout cooking with a double water technique. Two pots are needed sometimes.

Because their cooking times vary due to different densities and thicknesses for each grain, rice or quinoa need to be incorporated into the recipe at separate times. Usually the rice starts in the pot of water first for time sake. Two pots are not needed if the quinoa package reads sapinon removed. Bob's Red Mill or Now brands are quality sources.

An elegant oven roasted chicken golden brown with a mixed grain dressing is using a subtle blend of herbs and spices centering the compliment on the meat in a savory dish. The spicing choices can compliment the dish or over power. The steaming spoonful of mixed grains sprinkled with parsley and other greens will improve antioxidant power of the soluble fiber. A dominant sage herb blend mixed grain dressing or a tarragon mix can be a classic example.

South American Andes is the native soil of quinoa. The recipes to choose from may start there. Use a cut of meat or protein you like, we do not see much llama in North American recipes. Try the recipe networks; the new seed instead of gluten grain is a trade off that needs some time to adapt. The quinoa adds more variety and style to cooking. Much like a buckwheat the flavor is unique. Knowing the easy steps of soap flavor removal are worth it, even if you do not need it. It may help to understand that the quinoa in nature has a bug-free defense mechanism explaining the need for the coating. Bugs don't take the time to double wash!


Edited by: MARGIE100%PURE at: 4/20/2010 (00:24)
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ILLINITEACHER52 Posts: 7,257
4/19/10 6:16 P

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I like to cook quinoa in chicken broth also, and add garlic,
or add tamari (wheat free soy sauce). It can also be made into a dessert similar to rice pudding. I also use quinoa flakes to make muffins or pancakes.

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VIRGO2010 Posts: 322
4/19/10 4:31 P

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I love quinoa. I make it with fresh chicken, mix vegetables & you name it. Here is one recipe i got it from whole food market.

Serves 16
This gluten-free updated version of classic cornbread has more flavor and texture than most, thanks to the cooked quinoa folded into the batter and sprinkled on top. Plus, quinoa is a healthy whole grain! Serve squares of it underneath, alongside or crumbled on top of beans, soup, chili, greens or roasted veggies.

Ingredients
3 cups corn flour (not cornmeal)
1 1/4 cups cooked quinoa, divided
2 teaspoons baking soda
1 teaspoon salt
2 cups low fat buttermilk
2 large eggs

Method
Preheat oven to 350F. Line a 9x9-inch baking pan with parchment paper or foil; set aside. In a large bowl, stir together flour, 1 cup cooked quinoa, baking soda and salt until combined, breaking up any lumps of quinoa, if needed. In a second bowl, whisk together buttermilk and eggs, add to flour mixture and stir just until combined. Transfer batter to prepared pan, spread out evenly and then scatter remaining 1/4 cup quinoa over the top. Bake until cooked through and golden brown around the edges, about 30 minutes.

Nutrition
Per serving (about 3oz/74g-wt.): 120 calories (15 from fat), 2g total fat, 0g saturated fat, 30mg cholesterol, 350mg sodium, 21g total carbohydrate (3g dietary fiber, 2g sugar), 4g protein


Edited by: VIRGO2010 at: 4/19/2010 (16:31)
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GFNOMAD's Photo GFNOMAD Posts: 1,506
4/19/10 1:43 P

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Brown rice should soak for an hour or more before cooking. I've read even overnight. It is more digestible then which is probably the reason why I never cared for it before. I need to try this method.
Generally I use converted rice or Basmati rice. Both are low glycemic and converted rice has all the nutrients of brown rice infused into it before the outer casing is removed.
I love using quinoa in soups, casseroles and tabouli. It absorbs the other flavours. Add the juices from the animal protein or if you are vegetarian, throw it in with the vegetables to absorb their flavours.
Good luck, Barb

Edited by: GFNOMAD at: 4/19/2010 (13:43)
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JULIE_MAY's Photo JULIE_MAY Posts: 2,432
4/19/10 1:03 P

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I cook my quinoa with a chicken boullion cube, which is probably not a good idea if you are limiting your sodium, but it gave it a really nice flavor that even my 18-yo son liked!

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NJORDGAL's Photo NJORDGAL Posts: 1,484
4/19/10 12:53 P

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I don't eat much quinoa, hopefully someone else can help there.

I like to mix (gf - I buy San-J, silver label) soy sauce and veggies with my brown rice.

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CHICKPREZ's Photo CHICKPREZ Posts: 24
4/19/10 12:37 P

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What are everyone's tricks to make brown rice and quinoa tasty? It find it very plain, so I need a way to make it taste less boring and make it a staple of my diet! Thanks!

The way to get started is to quit talking and begin doing. ~Walt Disney


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