[CS-FSLUG] OT: Culinary question ;)

[Cia Watson]

On Wed, 08 Aug 2012 13:16:15 -0400
Eduardo Sanchez <lists at sombragris.org> wrote:

> Hi Listpeople,
> 
> * Whole grain rice
> * Lentils
> * Split peas
> * Beans
> 
> I remembered that the recipes there were simple, effective, and 
> convenient.
> 
> Here, popular wisdom says that if you are to prepare beans, you must 
> leave them in water overnight. I don't want to do that. I remember that 
> in the packages for beans there was a simple recipe that allowed me to 
> have cooked beans in a matter of hours/minutes instead of leaving them 
> overnight.
> 
> Likewise, I remember that the whole grain rice recipe allowed for good 
> water absorption, something that I have been unable to achieve here.


Hi Eduardo,

I can get the package instructions for you on a few of these items, but for
whole grain (i.e. brown) rice, I heard a tip on a cooking show that works
great for me - I'll usually do 1/2 white and 1/2 brown rice when I make rice
(which is frequently since I'm one of those 'gluten free' folks). 

This would be for long-grain rice, where one uses 2x water to the amount of
rice. (1/2 cup rice and 1 cup water, adjust as needed). Measure the brown rice
and water into the pan you'll be using to cook it in, and then let it soak
for 1 hour -- a little over an hour isn't going to hurt anything. Then if
you're adding white rice, do that, and then cook as usual (i.e. bring it to a
boil, stir, cover the pot and turn the heat to a low simmer for 20-25 mins).

For cooking beans, I use a pressure cooker, and I've been over-cooking navy
beans; but have done pretty well with pinto beans. 

Cooking instructions from package of split peas, navy beans and pinto beans
below. I don't have lentils, sorry.

		Cooking instructions 

For all of them: Before cooking always examine, sort and rinse well to assure
maximum wholesomeness of this natural product. 	

	Split Peas
Peas require no soaking
In a large pot, for each pound of peas (about 2 cups) add 6-8 cups hot water.
Simmer gently with lid tilted until desired tenderness is reached,
about 20-30 minutes.

	Navy Beans
Quick soak:
Rinse and sort beans into a large pot. To 1 lb of beans (about 2 cups) add
6-8 cups hot water. Bring to rapid boil, boil for 2 minutes. Remove
from heat. Cover and let stand 1 hour. Drain soak water and rinse
beans.

Overnight soak:
Rinse and sort beans into a large pot. Add 6-8 cups of cold water. Let stand
overnight or at least 6-8 hours. Drain soak water and rinse beans.

Cooking Directions:
Add 6 cups hot water to drained and rinsed bans. Simmer gently with lid
tilted until desired tenderness is reached, about 1 1/2 to 2 hours. [pressure
cooker is about 20 minutes cooking time. I get best results soaking for 7-8
hours, haven't tried the quick soak.]

	Pinto Beans
Quick soak and overnight soak, same as above.
Cooking directions, same as above. [pressure cooker is about 25 mins and I
get best results soaking these for 24 hours.]


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