i was out of both sushi rice and brown rice, so on a recent trip to whole foods i found myself lingering in the grain aisle. frankly, i let myself go a little nuts in that aisle (what can i say, i don’t make it over there very often). i came home with sushi rice, short grain brown rice, millet (haven’t had it since i lived with my mom!), red quinoa (seen it, but haven’t had it), and black quinoa (i didn’t even know it existed!). should be doing ok on grains for a while.
the black quinoa package said to cook it like rice (one part quinoa, two parts water), for 15 minutes. in my experience — does anyone else find this? — the normal ratio is way too much water when using a steamer. equal parts rice and water is usually perfect for me, so i went that route with the quinoa. 15 minutes wasn’t nearly enough, though – i think i cooked it 35 minutes in total.
verdict: delicious! somehow it was more exciting to eat than regular quinoa… maybe it was the visual contrast. also, i don’t recall regular quinoa having the gentle squeak of a crunch that this does. i’m a convert. looking forward to trying red as well.
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