[at-l] cooking whole grains and legumes

[cwillett@math.uiuc.edu (Christopher Willett)]

I've found quinoa to take a bit of time cooking, somewhere between
white and brown rice.  If you go with lentils, get the smallest
ones you can find.  Red lentils work well.  Whole grains or
beans are going to take a while to cook and you can't really
get around this.  If you make up your meals before hand and
then dehydrate them, you'll save a lot of time and fuel in camp.
Some nutrional content is lost doing this.  I'm dehydrating about
half of my meals for my spring walk and am including a Bengali
Red Lentil recipe, which I can send you if you wish.

Chris

----------------------
Chris Willett
cwillett@math.uiuc.edu
http://www.math.uiuc.edu/~cwillett
Department of Mathematics
University of Illinois, Urbana-Champaign

On Tue, 19 Mar 2002, Dan D'jarskii wrote:

> What's the best way to facilitate the use of nutritional slow cook foods versus fast cook cardboard foods??  i.e. how do you fugure the extra cooking time (fuel required). I enjoy eating these foods at home and after reading Jardine's "Beyond Backpacking" I agree with much of what he says regarding food and nutrition.  I was planning on the Lipton noodle and tunafish diet...
>
> I do see that millet and quinoa are quick cookers, but I prefer a brown rice and lentil mix.
>
> Any ideas??
>
> "God does not play dice." - Einstein
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