Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook Read Online Free PDF Page A

oil, just a bit at a time. The result may not be quite as smooth as what you can buy in the store, but it will be fresh and delicious, and probably a lot less expensive.

2.
basic grain cookery
    Now that you’ve become acquainted with the fabulous variety of gluten-free grains, it’s time to diversify further by learning to cook them in a variety of ways. For starters, be aware that many grains can be used interchangeably in recipes, especially if they cook with the same water-to-grain ratio and have similar textures and cooking times. For example, millet, corn grits, and teff can be substituted for each other, as can many varieties of rice.
    When cooking any type of grain, you can influence flavor and texture by using different cookware or different cooking methods. And of course cooking liquid makes a huge difference, and here too you have a wide range of choices. You can cook grains in water, vegetable stock (which adds minerals), juice, or coconut milk (which adds sweetness), or various dairy and nondairy milks (which add protein). Substituting wine, beer, or mirin for some of the water or stock is a tasty option.
    To really crank up the creativity and add unique flavor and textural qualities, you can also cook grains with nuts, seeds, sea vegetables, herbs, spices, or a combination of any or all of those. And nothing will enliven your grain cookery more than adding fresh, seasonal vegetables and fruits. Adapting to your local harvest will keep your grain dishes fresh and exciting all year long. Just be aware that swapping fruits and vegetables with the seasons may affect cooking times. For example, summer squash cooks quicker than winter squash. So a sauté of quinoa with mushrooms and summer squash will be ready in just about 20 minutes, whereas baked quinoa with root vegetables and winter squash will take about an hour. That actually works out perfectly. In the colder months, baking will add heat to your home, but in the summertime you’ll probably want to focus on dishes that cook more quickly, to keep the house cool.
    In this chapter, I’ll outline basic cooking methods for all of the gluten-free grains. Then, in the rest of the book, the recipes will explore a variety of ways to mix and match all of the variables discussed above. After you try a variety of recipes, all of these techniques and ideas will become second nature. I bet that in no time at all, you’ll be coming up with your own unique creations.
rinsing grains
    It’s a good idea to rinse millet, whole oats, and all varieties of brown rice prior to cooking. The easiest way is to put the amount you’ll be using in a large bowl or the pot you plan to cook in. Add water to cover by 3 to 4 inches and swirl the grains with a chopstick or wooden spoon. Pour off any floating debris, grain hulls, twigs, and so forth, and repeat until the water is clear.
    Quinoa is a special case: When harvested, it has a naturally occurring bitter coating, which is just nature’s way of keeping the birds away. Although most varieties you’ll find in the store generally have this coating removed, to be on the safe side it’s best to rinse quinoa before cooking with it. And because it’s so tiny, a fine-mesh sieve is the best tool for the job.
    Many grains need no rinsing: amaranth, buckwheat groats, corn grits, rolled oats, teff, wild rice, and a wide variety of aromatic rices, including basmati, Bhutanese red, black forbidden, Jade Pearl, jasmine, and Madagascar pink.
the boil-and-simmer method
    The boil-and-simmer method is by far the most common method for cooking grains. I hope you’ll branch out and try different techniques, but it does make a good starting point because it’s so easy. Just combine the grain and water in an appropriate-size saucepan, along with a pinch of salt. Bring to a boil over high heat, then lower the heat, cover, and simmer until all of the water is absorbed. That’s it!
    This basic method can be used for all grains, but the ratio of grain