Cooking whole grains is simple — just heat the grains in water and that's it. If you want to enhance the color, flavor, and nutritional value of the grains, it's just as easy. Just use juice instead of water.
Choose from 100 percent carrot, orange, apple, beet, or pomegranate juices. It's a great way to change it up in the kitchen, and your body will appreciate the extra vitamins and antioxidants.
Marni
Ruco Line
Bottega Veneta
wow such an interesting idea, I will totally try this!
1So clever...veggie juice, here I come!
2That's really different-sounding. I've heard of cooking grains in chicken stock or beef stock to increase their flavor, but using juice is something I'd never thought of.
3That's a great tip! Can't wait to try it!!
4I sometimes do this for breakfast. Quinoa or brown rice with some fruit juice, slivered almonds, and cinnamon.
5I'm not sure about this one... I guess I'll have to give it a try and see how it is!
6That sounds..er..not so good.
7Oh this is great, I do it all the time with Tomato Juice. It's excellent with Mexican food!
8I sometimes make quinoa or rice in apple juice to use as filling for stuffed veggies, but I think that's a bit too much sugar for every day, and I frequently do mexican rice in blended tomato. The other vegetable juices sound like an interesting idea to try.
9"your body will appreciate the extra vitamins and antioxidants. "
10too bad most antioxidants and vitamins are destroyed when cooked.
Sounds easy enough! I've got some pomegranate juice I might use to try this out.
11I just tried cooking some brown rice in pomegranate juice, and after 50 minutes, which is my normal cooking time, it's still not done. The flavor is fabulous, but the rice just isn't cooked.
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