VeggieBoards banner
1 - 6 of 6 Posts

·
Registered
Joined
·
755 Posts
Discussion Starter · #1 ·
So in one of my new recipe books the author (Terry Walters) suggests cooking grains with a piece of Kombu or using sea salt to "amp up the minerals, improve digestibility and make them less acidic".<br><br>
Do any of you do this? Does doing this impart a different flavor to the grains?
 

·
Registered
Joined
·
3,456 Posts
I did this tonight with my quinoa. I'm eating it tomorrow so we'll see. I know what book you're talking about and I love it!
 

·
Registered
Joined
·
10,728 Posts
It usually doesn't change the flavor much. I like it. I use kombu with my red lentil soups a lot too. I actually use an immersion blender to blend it in after cooking.
 

·
Registered
Joined
·
755 Posts
Discussion Starter · #6 ·
Well thanks !I have no problem doing it then if it will in fact not change the flavor dramatically. Thanks!
 
1 - 6 of 6 Posts
Top