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Whole Grain Crisps

the.instructor's picture
Ingredients
  Whole grain oats/Rye/triticale/wheat/long-grain brown/white rice 1 Cup (16 tbs)
  Salad oil 3 Tablespoon
  Coarse salt/Cumin salt/curry salt/red spices salt To Taste
Directions

In a 2- to 3-quart pan, combine any one of the grains (except white rice) with 4 cups water and bring to a boil over high heat.
Cover, remove from heat, and let stand until grains are tender enough to chew, but not soft about 1 hour for grains, 15 to 20 minutes for brown rice.
Drain.
To prepare white rice, put in a strainer and rinse vigorously under cool running water until water runs clear.
In a 2- to 3-quart pan, bring 4 cups water to a boil; add rice, cover, and remove from heat.
Let stand until rice is just tender enough to chew, about 20 minutes.
Pour rice into strainer to drain, then rinse with cold running water until cool; drain again.
For each grain, line a 10- by 15-inch rimmed baking pan with several layers of paper towels.
Spread drained grain out in pan and let dry for about 1 hour; blot occasionally with more paper towels.
In a 10- to 12-inch frying pan, stir grain and oil over medium-high heat until grains smell toasted and become crisp and dry to bite, 5 to 10 minutes (white rice will turn golden).
Spread grains out on paper towels to drain; blot off excess oil with more towels.
Pour each grain into a serving bowl.
Flavor with salt or seasoned salt, if desired; serve immediately or store airtight for up to 2 weeks.

Recipe Summary

Method: 
Boiled

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