Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 Yes, I brown my grains also. It opens them and the flavors absorb. I make very good Mexican rice. The Spanish rice is more of a tomato sauce mixed in. I use salsa and lots of onions I saute with the rice before cooking for my Mexican rice recipe. I always roast quinoa in a dry pan, gives it a roasted nutty flavor, quinoa is very bland otherwise. Donna genny_y2k <genny_y2k wrote: Donna, The secret is in the browning of the pasta..Also rice, barley, etc. I recently visited the home of a Hispanic friend and she was browning the rice for Spanish Rice. I was amazed at the difference in the flavor. By the way her Enchiladas are to die for. Deanna Photos Ring in the New Year with Photo Calendars. Add photos, events, holidays, whatever. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 - Donna , I will try the salsa and onions next time I make it. I love the Spanish Rice but your idea is even better. I cannot cook without onions and garlic.. Deanna -- In , Donnalilacflower <thelilacflower> wrote: > > Yes, I brown my grains also. It opens them and the flavors absorb. I make very good Mexican rice. The Spanish rice is more of a tomato sauce mixed in. I use salsa and lots of onions I saute with the rice before cooking for my Mexican rice recipe. > I always roast quinoa in a dry pan, gives it a roasted nutty flavor, quinoa is very bland otherwise. > Donna > genny_y2k <genny_y2k> wrote: > Donna, > The secret is in the browning of the pasta..Also rice, barley, etc. I > recently visited the home of a Hispanic friend and she was browning > the rice for Spanish Rice. I was amazed at the difference in the > flavor. By the way her Enchiladas are to die for. > Deanna > > > > > Photos > Ring in the New Year with Photo Calendars. Add photos, events, holidays, whatever. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 Huh! Really? You even brown Brown rice? How interesting! I will have to try that the next time I get out the rice bag. :>) Thanks, Donna! hugs, Bron On 1/18/06, Donnalilacflower <thelilacflower wrote: > > Yes, I brown my grains also. It opens them and the flavors absorb. I > make very good Mexican rice. The Spanish rice is more of a tomato sauce > mixed in. I use salsa and lots of onions I saute with the rice before > cooking for my Mexican rice recipe. > I always roast quinoa in a dry pan, gives it a roasted nutty flavor, > quinoa is very bland otherwise. > Donna > genny_y2k <genny_y2k wrote: > Donna, > The secret is in the browning of the pasta..Also rice, barley, etc. I > recently visited the home of a Hispanic friend and she was browning > the rice for Spanish Rice. I was amazed at the difference in the > flavor. By the way her Enchiladas are to die for. > Deanna > You wouldn't eat Fluffy the cat; why then do you eat Elsie the cow? And what's the difference? Quote Link to comment Share on other sites More sharing options...
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