How To Cook Our Pantry Staples
Bring 2 cups of water to a boil in a medium saucepan.
(Optional) add a pinch of salt + 1 tbsp. of butter.
Stir in 1 cup of rice, return to a boil and stir.
Reduce heat to a gentle simmer + cover.
Cook 15 - 20 minutes or until all liquid is absorbed.
Allow to rest, fluff with a fork and serve.
Pour 1 cup quinoa into a fine mesh colander and rinse under water for 30 seconds. Allow water to drain fully.
Combine rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil, stir, then reduce to a gentle simmer.
Cook until the quinoa has absorbed all of the water (about 15 - 20 minutes.)
Remove from heat and allow to rest before fluffing + serving.
Place 1 cup of black beans in a large bowl and cover with 3 - 4 inches of water. Allow to soak overnight.
When ready to cook, drain and rinse the beans.
Add the rinsed beans, 4 cups of water, a pinch of salt and 1 bay leaf to a large pot or dutch oven.
Bring to a boil, then reduce to a simmer and cover.
Cook 50 - 65 minutes, stirring occasionally.
(Black beans can also be cooked in slow cookers/pressure cookers. Check your manual for instructions.)
Add 2 cups of garbanzo beans to a large bowl + cover with 3 - 4 inches of water. Allow to soak overnight.
When ready to cook, drain and rinse the beans. Add rinsed beans to a large pot and cover with several inches of water (about 8 cups).
Bring to a boil then reduce heat to a simmer and cover with lid slightly ajar to let out steam.
Cook 1.5 - 2 hours to desired consistency.
(Garbanzo beans can also be cooked in slow cookers/pressure cookers. Check your manual for instructions.)