Rice Cooker 101- 5 foods that are NOT RICE- Perfect Ratios!
Recipes in this Video
Buckwheat, or 'gryka' in Polish, has been a staple in Poland for centuries, valued for its nutritional benefits and versatility. Traditionally served as a side dish or main course, it holds cultural significance in various regional cuisines. Today, buckwheat is celebrated globally, often used in gluten-free recipes and health-conscious diets, showcasing its adaptability and rich flavor.
Ingredients
- ●buckwheat
- ●water
- ●salt
- ●butter
- ●onion
- ●mushrooms
- ●garlic
- ●carrots
- ●parsley
- ●pepper
- ●vegetable broth
- ●bay leaves
- ●thyme
- ●olive oil
- ●lemon juice
Instructions
- 1Rinse buckwheat under cold water until water runs clear.
- 2Bring water to a boil in a pot and add salt.
- 3Add buckwheat to boiling water and reduce heat to low.
- 4Cover and simmer for 10-15 minutes until water is absorbed.
- 5In a skillet, heat olive oil over medium heat.
- 6Sauté chopped onion until translucent, about 5 minutes.
- 7Add minced garlic and cook for 1 minute until fragrant.
- 8Stir in chopped mushrooms and cook until tender, about 5 minutes.
- 9Add diced carrots and cook for another 5 minutes until softened.
- 10Combine the sautéed mixture with the cooked buckwheat.
- 11Season with pepper, thyme, and bay leaves.
- 12Drizzle with lemon juice and mix well.
- 13Garnish with chopped parsley before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil provides healthy fats while being dairy-free.
mushrooms
Healthier: zucchini
Cheaper: canned mushrooms
Zucchini adds a fresh texture while canned mushrooms are budget-friendly.
vegetable broth
Healthier: homemade broth
Cheaper: water with seasoning
Homemade broth is healthier, while water with seasoning is cost-effective.
parsley
Healthier: cilantro
Cheaper: dried parsley
Cilantro offers a fresh flavor, and dried parsley is a cheaper alternative.
Techniques
Equipment
Also Known As
Sorghum is an ancient grain that has been cultivated for thousands of years, primarily in Africa and Asia. In the United States, it has gained popularity as a gluten-free alternative and is often used in salads, bowls, and as a side dish. Its nutty flavor and chewy texture make it a versatile ingredient in modern cooking, appealing to health-conscious eaters and those exploring plant-based diets.
Ingredients
- ●sorghum
- ●water
- ●salt
- ●olive oil
- ●vegetable broth
- ●garlic
- ●onion
- ●carrots
- ●celery
- ●bell pepper
- ●spinach
- ●herbs
- ●black pepper
- ●lemon juice
- ●nuts
- ●seeds
Instructions
- 1Rinse sorghum under cold water to remove any debris.
- 2Combine sorghum and water in a pot; add salt to taste.
- 3Bring to a boil over high heat, then reduce to low and cover.
- 4Simmer for 50-60 minutes until tender and water is absorbed.
- 5In a separate pan, heat olive oil over medium heat.
- 6Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.
- 7Stir in bell pepper and cook for an additional 3-4 minutes.
- 8Add cooked sorghum to the vegetable mixture; stir to combine.
- 9Season with herbs, black pepper, and lemon juice to taste.
- 10Fold in spinach until wilted, about 2 minutes.
- 11Adjust seasoning as needed and serve warm.
- 12Garnish with nuts or seeds for added texture.
Ingredient Alternatives
sorghum
Healthier: quinoa
Cheaper: rice
Quinoa is a complete protein, while rice is more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup brown lentils
- ●4 cups water
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 carrot, diced
- ●1 celery stalk, diced
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1 bay leaf
- ●1 tbsp lemon juice (optional)
Instructions
- 1Rinse the brown lentils under cold water and drain.
- 2In a large pot, heat the olive oil over medium heat.
- 3Add the chopped onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
- 4Stir in the cumin, salt, and black pepper, and cook for another minute until fragrant.
- 5Add the rinsed lentils, bay leaf, and water to the pot. Bring to a boil.
- 6Once boiling, reduce the heat to low and cover the pot. Simmer for about 30-35 minutes, or until the lentils are tender.
- 7Check occasionally and add more water if necessary to keep the lentils submerged.
- 8Once cooked, remove the bay leaf and stir in the lemon juice if using.
- 9Serve warm as a side dish or over rice.
Equipment
Quinoa, native to the Andean region of South America, was a staple for the Incas, who referred to it as the 'mother grain.' Its high protein content and versatility have made it a popular choice in modern diets, especially among health-conscious eaters. Today, quinoa is enjoyed globally, often featured in salads, bowls, and as a side dish.
Ingredients
- ●quinoa
- ●water
- ●cherry tomatoes
- ●cucumber
- ●red onion
- ●bell pepper
- ●parsley
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●feta cheese
- ●avocado
- ●garlic
Instructions
- 1Rinse quinoa under cold water to remove bitterness.
- 2Combine quinoa and water in a pot and bring to a boil.
- 3Reduce heat to low, cover, and simmer until quinoa is fluffy, about 15 minutes.
- 4Remove from heat and let quinoa cool for 10 minutes.
- 5Chop cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
- 6In a large bowl, combine cooled quinoa with chopped vegetables.
- 7In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- 8Pour dressing over the quinoa mixture and toss to combine.
- 9Crumble feta cheese over the salad and gently mix.
- 10Slice avocado and arrange on top of the salad.
- 11Serve chilled or at room temperature.
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