Here we have yet another example of an Ancient grain that has been used for animal feed and molasses and yet has more antioxidants than blueberries and pomegranates! Also contains certain phytochemicals that may help reduce risk of colon and skin cancers. It is also naturally gluten free.
This is a great GRAIN in pilafs, porridge's, cold salads and can replace noodles and rice in soups. It may also be popped like popcorn!
Originated in Africa over 8000 years ago, can range in colors, pale yellow, red, purple, bronze and brown.
Use similar to brown rice.
Toast in a dry skillet to release the oils, just gently allow to turn a slight golden color. Add 3 cups cold water to 1 cup raw grain.
Bring to boil on high then reduce to low simmer and cook, lidded for 50-60 mins, until tender.
Drain and use.
For popping:
using grape seed/safflower oil 1 tbsp per cup grain.
Heat the oil in a heavy bottomed saucepan, add the washed and drained grain and cook with lid on, shaking every 10 seconds, until popping stops.
Serve with minced herbs or pepper flakes.
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