[at-l] cooking whole grains and legumes

[heathadelic@yahoo.com (heather daggett)]

I too enjoy slow food. My solution is to do the slow
part at home - cook and dehydrate. A brown rice and
lentil mix would work great. With larger legumes, I
cook, spice, puree in a blender, dehydrate, and then
put it through a spice mill/coffee grinder to powder
it. Then you get a tasty bean paste to mix into your
rehydrated (home-made minute) rice. Lots of foods can
be done this way. I just did all the leftovers from a
huge Indian dinner I made. Dehydrated the spiced rice,
pureed the veggie curry and dal and yogurt sauce
together, and dehydrated. Yummy.
Good luck and Happy eating,
HeathaD


--- Dan D'jarskii <Djarskey@hotmail.com> 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??
> 


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