Rice, millet, quinnoa : Glutenfree

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Rice, millet, quinnoa : Glutenfree

Use long grain rice for savoury dishes and short grain rice for sweet dishes.

Boiled White Rice

Allow 2 oz or 50g of dry rice per person.

Cover with ½ a pint / 250ml of water for each 2 oz / 50g portion.

Boil for 20 minutes until soft but not disintegrating and then drain the rice. The water in which the rice has been boiled can be used to make sauces or soups.

For a fluffy texture rinse the hot cooked rice well with boiling water.

Boiled Brown Rice

Cover with ½ a pint / 250ml of water for each 2 oz / 50g portion.

Boil for 40 minutes until soft and then drain the rice.

Brown rice keeps a firmer texture than white rice.

Fried Rice

Heat 1 tablespoon of olive oil for each 2 oz / 50g portion of rice in a large deep frying pan. When the oil is smoking, stir in the rice. Keep over a moderate heat until the rice turns white. Then add 1/3 pint / 200ml water or stock for each 2 oz / 50g of rice and simmer until tender.

Millet, boiled

Allow 2 oz or 50g of dry millet per person.

Cover with ½ a pint / 280ml of water for each 2 oz / 50g portion.

Boil for 40 minutes until soft and then drain the millet.

Millet keeps a firmer texture than rice.

Quinnoa,

boiled

Allow 2 oz or 50g of dry quinnoa per person.

Put the grain in a fine sieve and pour a kettle of boiling water through the grain to rinse it well.

Cover with ¼ pint / 150ml of water for each 2 oz / 50g portion.

Boil for 15 minutes until soft and then drain the quinnoa.

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Ingredients: Rice, millet, quinnoa : Glutenfree

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Instructions: Rice, millet, quinnoa : Glutenfree