It could easily fit into our existing.
(from 8-ounce can).uncooked long-grain white rice, such as basmati.
3-4. dried millet or sorghum leaves., such as Beanie Designs, or.2. fresh Anaheim chiles or Thai chiles.
, unseeded and thinly sliced on an angle.canned black-eyed peas.
(from 15.5-ounce can).
(such as College Inn Culinary Stock).Since it retains its bran and germ, you can treat it like whole-grain rice, though it can take even longer to cook.
Better yet, treat it like pasta, boiled in a large pot of salted water and drained when al dente..Native peoples in the North American Great Lakes did once forage for varieties of indigenous rice, and some have continued the tradition to this day.
The rice, called manoomin in the language of the Ojibwe people, was often dried over smoky fires that contributed to its full bodied flavor.To meet demand, some of this rice is cultivated now, but.
(Editor: Quiet Weights)