Dino Sarma Recipes Discussions - Animal Rights Zone2024-03-28T22:28:52Zhttp://arzone.ning.com/groups/group/forum?groupUrl=dino-sarma-recipes&feed=yes&xn_auth=noFlash Gaajar Halva (Carrot Sweet)tag:arzone.ning.com,2012-02-20:4715978:Topic:837332012-02-20T14:24:30.451ZDino Sarmahttp://arzone.ning.com/profile/DinoSarma
<p>The traditional version of this recipe involves large quantities of dairy, huge tubs of sugar, and ages of time spent in boiling, reducing, and stirring, along with plenty of anxiety about not burning the whole mess. This version takes about ten minutes or so. My friends Anjali and Rehmah were at my house, eating lunch. Someone mentioned sweets of some sort, and Rehmah instantly got a craving for some kind of sweet. I didn't have much else in the house, so I knocked this version out very…</p>
<p>The traditional version of this recipe involves large quantities of dairy, huge tubs of sugar, and ages of time spent in boiling, reducing, and stirring, along with plenty of anxiety about not burning the whole mess. This version takes about ten minutes or so. My friends Anjali and Rehmah were at my house, eating lunch. Someone mentioned sweets of some sort, and Rehmah instantly got a craving for some kind of sweet. I didn't have much else in the house, so I knocked this version out very quickly, both to calm Rehmah's cravings, and to make sure that Anjali got to taste some too (as she was about to head out for a hot date that night). </p>
<p> </p>
<p>1 pound carrots, grated</p>
<p>1 TB neutral flavoured oil (peanut, canola, corn)</p>
<p>2 cardamom pods, crushed</p>
<p>3 TB granulated sugar</p>
<p>1 1/2 TB cornstarch</p>
<p>2 cups coconut milk</p>
<p> </p>
<p>In a pot, combine the carrots, oil, and cardamom. Sautee the carrots over high heat, until they are softened. While the carrots cook, whisk together the cornstarch and the coconut milk.</p>
<p> </p>
<p>Once the carrots are softened, add the sugar, and stir it through. The sugar will melt rather quickly, and get caramelised. The carrots will turn a slightly darker colour too. This is what you want to happen, so don't worry when it happens.</p>
<p> </p>
<p style="text-align: center;">Once the sugar is caramelised and lightly browned, add the coconut milk and cornstarch mixture. Bring the liquid to a full rushing boil, and continue to boil for one minute with constant stirring. Turn off the heat, and allow to cool down to room temperature before serving.</p>
<p style="text-align: center;"></p>
<p style="text-align: center;"><br/><a href="http://storage.ning.com/topology/rest/1.0/file/get/3038376094?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/3038376094?profile=original" width="240" class="align-center"/></a> </p> Dino Sarma Recipes ~ Billy's Daaltag:arzone.ning.com,2012-02-11:4715978:Topic:827632012-02-11T04:58:17.435ZAnimal Rights Zonehttp://arzone.ning.com/profile/admin
<p style="text-align: center;"><span class="font-size-6" style="color: #3366ff; font-family: 'times new roman', times;">Billy's Daal </span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><br></br></span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">2 TB peanut, canola, or corn oil</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 1/2 tsp cumin seeds (half the amount if…</span></p>
<p style="text-align: center;"><span style="color: #3366ff; font-family: 'times new roman', times;" class="font-size-6">Billy's Daal </span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3"><br/></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2 TB peanut, canola, or corn oil</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 1/2 tsp cumin seeds (half the amount if ground)</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">2 tsp crushed coriander seed (half the amount if ground)</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1 large Spanish or white onion</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">small knob of ginger</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">3 Roma tomatoes</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">small amount turmeric and/or thyme (optional)</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">3-4 cloves minced garlic (optional)</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">small amount of red wine, or vodka, or apple juice</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">ground red chile</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">salt and pepper</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">4 cups or 2 cans kidney beans</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">1/2 lb. lentils</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">coconut milk (optional)</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3"><br/></span></p>
<p></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Get about 2 TB of fat (peanut, canola, or corn oil) smoking hot in a deep stock pot. Add about 1 1/2 tsp of cumin seeds, and 2 tsp of crushed coriander seed. If you're using ground cumin or ground coriander, cut the amount in half, and add it with the onions. Do not add ground spices directly to hot fat. It will burn and make a mess.</span></p>
<p><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Then, once the seeds are fragrant and popping, add about 1 large diced Spanish or white onion.</span></p>
<p><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">When the onions are softened, add a 3-cm knob of ginger, grated, to the whole mix, and stir well. Add 3 medium Roma tomatoes, diced. If you want a more authentic Indian flavour, add a bit of turmeric to the cooking onions. If you want a more Northern flavour, add a few cloves of minced garlic. Also, if you're not fussed about strict authenticity, add in a bit of thyme to the cooking onions. It'll really bring out a depth of flavour.</span></p>
<p><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Let the tomato cook down until it becomes a gravy-like consistency, and add a splash of red wine (if you have it) or vodka (if you have it). If you don't drink, you can use apple juice.</span><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Add as much ground red chile as you like, and salt and black pepper to taste.</span></p>
<p><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Once the whole mix is bubbly and smelling great, add about 4 cups of cooked kidney beans, or any bean you like. 4 cups of cooked beans are about 2 tins of the tinned stuff. Use a potato masher to smash some of the beans to get a creamy taste.</span></p>
<p><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Let the whole thing cook for about 10 minutes, and stir in a bit of coconut milk, if you like. It doesn't need it.</span><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Serve over piping hot rice, or bread. :)</span></p>
<p><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">==========</span></p>
<p><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Q-Lentils cook faster don't they?</span></p>
<p><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">A-They do. If you use lentils, they should cook in 20 minutes. But cook them separately from the spice and tomato blend.</span><br/> <span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">That's the secret to good daal.</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3"><br/></span></p>
<div style="text-align: center;"><span class="font-size-6" style="font-family: arial, helvetica, sans-serif; color: #3366ff;">Alternative Vegan</span></div>
<div style="text-align: center;"><span class="font-size-3" style="font-family: arial, helvetica, sans-serif; color: #3366ff;"><a target="_blank" rel="me nofollow" href="http://altveg.blogspot.com/"><span style="color: #3366ff;">http://altveg.blogspot.com</span></a></span></div>
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<div style="text-align: center;"><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/3038376812?profile=original" target="_self"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/3038376812?profile=RESIZE_320x320" width="300" class="align-center"/></a></span></div>
<p><font face="arial, helvetica, sans-serif" size="3"><br/></font></p>
<p style="text-align: center;"><span class="font-size-4" style="font-family: arial, helvetica, sans-serif; color: #3366ff;"><font size="3">The Second Edition of Alternative Vegan may be purchased here: </font></span></p>
<p style="text-align: center;"></p>
<p style="text-align: center;"><span class="font-size-4" style="font-family: arial, helvetica, sans-serif; color: #3366ff;"><a href="https://secure.pmpress.org/index.php?l=product_detail&p=139"><span style="color: #3366ff;"><font size="3">https://secure.pmpress.org/index.php?l=product_detail&p=139</font></span></a></span></p>
<p><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3"><br/></span></p>
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<p></p> Dino Sarma Recipes ~ Mac & Cheesetag:arzone.ning.com,2012-02-11:4715978:Topic:827612012-02-11T04:35:07.950ZCarolyn Baileyhttp://arzone.ning.com/profile/CarolynBailey
<h3 class="post-title entry-title" style="text-align: center;"><span class="font-size-6" style="font-family: arial, helvetica, sans-serif; color: #3366ff;">Dino's Mac and Cheese</span></h3>
<p><span style="font-family: arial, helvetica, sans-serif;"> </span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">I mostly eyeball it, but I can share the rough outline of how I put it together, because people have asked, and I don't really mind sharing. Some of the…</span></p>
<h3 class="post-title entry-title" style="text-align: center;"><span class="font-size-6" style="font-family: arial, helvetica, sans-serif; color: #3366ff;">Dino's Mac and Cheese</span></h3>
<p><span style="font-family: arial, helvetica, sans-serif;"> </span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">I mostly eyeball it, but I can share the rough outline of how I put it together, because people have asked, and I don't really mind sharing. Some of the amounts are approximated, but there you are.</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 lb pasta (I like the large, fat, ziti noodles, but elbow macaroni works too)</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1/4 cup flour</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">3 TB oil</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">2 cups coconut milk thinned with 2 cups water</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1/2 cup water, reserved</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 TB miso paste (sweet white miso)</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 TB dijon mustard</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 TB nutritional yeast</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">2 tsp tahini</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 tsp garlic powder</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 tsp onion powder</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">3/4 tsp turmeric</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 tsp paprika</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">salt, to taste</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">pepper, to taste</span><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Breadcrumbs, tossed in oil</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Set a pot of water on the boil, and cover the lid. It'll boil faster this way. You'll want about 1/2 gallon of water per pound of pasta, so that the noodles don't stick together. While the water comes to a boil, we'll make the sauce.</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Start off with a roux (fat + flour, over heat). Over medium high heat, set down a large skillet (larger than you think you’ll need). Add the 3 TB of oil, and ¼ cup of flour. Whisk the two over heat, until the flour smells slightly nutty, and the oil and flour are bubbling slightly. When you’ve reached this light light blond stage (called a blond roux), pour in your room temperature water and coconut milk. Many recipes say to have your liquid hot, but I don’t care to mess up another pan. So nuts to them.</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">When the sauce (now a béchamel) comes up to a boil, drop down the heat to low (as low as it’ll go), before adding the next set of ingredients. Add the miso, mustard, nutritional yeast, tahini, garlic powder, onion powder, turmeric, paprika, salt, and pepper, and whisk vigorously, until all the ingredients are in a smooth creamy sauce. If it’s thickening up too much, add a few tablespoons of water from the reserved water. I often find that I do need to add water, but your mileage may vary.</span><br/><br/><span style="font-family: arial, helvetica, sans-serif;"><span class="font-size-3">Once the water has come up to a full rushing boil, dump in your pasta, and generously salt the water. I’ve been told that it should be salty, like the sea. I grew up in</span> Florida<span class="font-size-3">, near the sea, and I know what that means. For those of us who have never been in the ocean, think of it to be as salty as your tears of disappointment at never having been to the sea. This is so that the pasta gets good and salty early on.</span></span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Once you have the pasta in the pot, slam on the pot’s lid, so that the water comes up to the boil faster. The sooner your water comes to the boil, the easier it is to prevent it from sticking to itself. As soon as you hear the water in the pasta put bubbling away, and making a boiling noise (it sounds like when you blow bubbles in your juice in the morning to annoy your sister), remove the lid to prevent the pasta from overboiling and making a mess on your stove. Set the timer for 7 minutes. Yes, this means that the pasta will be under-done, but that’s the point. Stick with me.</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Now that your pasta is merrily bubbling away in its hot bath, the sauce has had a chance to simmer over low heat for a few minutes. See what we did there? Rather than fussing at the sauce, we let it just relax, and the flavours combine properly. This is important. At this point, you may taste the sauce (but just a little—you want to save some for your pasta, right?) for seasoning. If you feel like it could use a bit more salt, go ahead and add it. If you feel like it has too much salt, panic. No, don’t panic. Just add a bit of sugar until the salt seems to be neutralised. Whisk, whisk, whisk. Right then. Once it’s seasoned to your liking, turn off the heat under the sauce, put on the lid, and let it chill out while your pasta finishes cooking.</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Generally, by the time I’ve finished fiddling around with the sauce’s flavours, the pasta would have finished cooking. Drain the pasta once the timer beeps, and put it into casserole dishes. Why? Because this way, the pasta pot is only dirty with water, which is easily cleaned, versus being dirty with sauce too. This way, you can also gauge how many casserole dishes you need without making a big huge mess. My pasta pot’s opening is much narrower than the top of the casserole dish. I make less of a mess when I transfer from colander to casserole dish.</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Make sure that the casserole dish is only filled up ¾ of the way. Now pour the sauce over the pasta in the pot. If you do end up having to split the pasta up into two or three dishes, it will have been fairly easy to do if you did it when the pasta is unsauced. Now, toss the pasta in the casserole dish until it’s combined with the sauce. If you have extra sauce, this is very good. Dump that over the pasta in the dish too. It won’t hurt anything.</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Finally, sprinkle the tops liberally with breadcrumbs that you have tossed with oil. This is not an optional step. The crispy breadcrumb crust makes it all the more worthwhile. If you don’t have breadcrumbs, run down to the bodega and grab a few packets of soda crackers, and crush them with a rolling pin (while they’re still in the package). That’ll do the same thing.</span><br/><br/><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Bake the casserole dishes (covered for the 1st 15 minutes, then uncovered) at 350°F (180°C) for 20 minutes. If the breadcrumbs on top aren’t browned to your liking, slide the casserole under the broiler for 30 or so seconds. Serve in generous slices, with a side salad of something healthy, so that everyone can pretend that they’re not eating pure indulgence on a plate. Enjoy!</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"> </span></p>
<p align="center"><span class="font-size-4" style="font-family: arial, helvetica, sans-serif; color: #3366ff;">Dino also very kindly provided a gluten-free version of this recipe for ARZone members. </span></p>
<p align="center"><span class="font-size-4" style="font-family: arial, helvetica, sans-serif; color: #3366ff;">If you want to make it gluten free, all you have to do is use:</span></p>
<p align="center"><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"> </span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1/4 cup of cornstarch</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">2 cups coconut milk</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">2 TB miso paste</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 TB cheap yellow mustard</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1 tsp garlic powder</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">1/2 tsp onion powder</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">black pepper</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">a bit of salt</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">And a pinch or two of turmeric.</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"> </span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Then wash out the tin of coconut milk with a bit of water (maybe about 3/4 cup), and pour it in, and whisk it all together. Microwave for 5 minutes, and you've got perfect cheese sauce, ready to pour onto your gluten free pasta.</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">In fact there are many times when I'll specifically make the gluten free sauce, because it's so much quicker than the regular version, which involves making a roux.</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">If it gets too thick, you just thin it out with a bit more water, and if it's too thin, you whisk in another tablespoon of cornstarch dissolved in 2 TB of water, and nuke it for another 3 minutes.</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">To round out the flavours, I like to add a small scraping of nutmeg at the end, and whisk it all well together.</span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><br/></span></p>
<p></p>
<div style="text-align: center;"><span class="font-size-6" style="font-family: arial, helvetica, sans-serif; color: #3366ff;">Alternative Vegan</span></div>
<div style="text-align: center;"><span class="font-size-3" style="font-family: arial, helvetica, sans-serif; color: #3366ff;"><a target="_blank" rel="me nofollow" href="http://altveg.blogspot.com/"><span style="color: #3366ff;">http://altveg.blogspot.com</span></a></span></div>
<div style="text-align: center;"><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><br/></span></div>
<div style="text-align: center;"><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><a href="http://altveg.blogspot.com.au/2010/07/dinos-mac-cheese.html">http://altveg.blogspot.com.au/2010/07/dinos-mac-cheese.html</a></span></div>
<div><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><br/></span></div>
<div><p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/3038376023?profile=original" target="_self"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/3038386839?profile=RESIZE_320x320" width="300" class="align-center"/></a></span></p>
<p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;"><br/></span></p>
<p style="text-align: center;"><span class="font-size-4" style="font-family: arial, helvetica, sans-serif; color: #3366ff;"><font size="3">The Second Edition of Alternative Vegan may be purchased here: </font></span></p>
<p style="text-align: center;"><span class="font-size-4" style="font-family: arial, helvetica, sans-serif; color: #3366ff;"><a href="https://secure.pmpress.org/index.php?l=product_detail&p=139"><span style="color: #3366ff;"><font size="3">https://secure.pmpress.org/index.php?l=product_detail&p=139</font></span></a></span></p>
<p><span class="font-size-3"><font size="3"><span><br/></span></font></span></p>
</div> Dino Sarma Recipes ~ Rice Cooker Quinoatag:arzone.ning.com,2012-02-11:4715978:Topic:827582012-02-11T03:47:27.094ZCarolyn Baileyhttp://arzone.ning.com/profile/CarolynBailey
<h3 class="post-title entry-title" style="text-align: center;"><span class="font-size-6" style="color: #3366ff; font-family: arial, helvetica, sans-serif;"><a href="http://www.altveg.blogspot.com.au/2011/12/rice-cooker-quinoa.html"><span style="color: #3366ff;">Rice cooker Quinoa</span></a></span></h3>
<div class="post-header-line-1"></div>
<div class="post-body entry-content"><p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Use a rice cooker! I'm serious. I was…</span></p>
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<h3 class="post-title entry-title" style="text-align: center;"><span class="font-size-6" style="color: #3366ff; font-family: arial, helvetica, sans-serif;"><a href="http://www.altveg.blogspot.com.au/2011/12/rice-cooker-quinoa.html"><span style="color: #3366ff;">Rice cooker Quinoa</span></a></span></h3>
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<div class="post-body entry-content"><p><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">Use a rice cooker! I'm serious. I was in a hurry, and decided to just try it out to see what happens. I used 6 "cups" of the millet & quinoa (50-50 mix), and filled the water to the 8 cup line, just as if I were making brown rice. I hit start on the regular white rice cycle, and let it go. At the end of the cycle, the rice pot beeped, and I had perfectly steamed millet and quinoa, cooked at the same time. They were cooked to perfection, and not sticky at all.</span></p>
<div><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">I find that if I make quinoa or millet by itself, they don't cook up as nicely. The quinoa tends to the overcooked stage, with the little swirly thingies falling out. The millet tends to the mushy, and sticky as heck side, with the whole thing becoming a globby mass. No thanks! From now on, I shall cook it in the rice cooker, and wind up with fluffy, tender, perfectly done millet and quinoa. From there, it's easy enough to use the grains just like you'd use rice.</span></div>
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<div><span class="font-size-3" style="font-family: arial, helvetica, sans-serif;">If you don't have a fancy rice cooker with all kind of cycles, fret not! I did it with the rice cooker at work (which just has an on and an off button), and it came out perfectly there too. I just did the same measurement: 6 "cups" (and by "cups", I mean for you to use the measuring cup that came with the rice cooker; if you lost it, 1 "cup" is equal to 3/4 cups by dry measure, so do the conversions as necessary) of millet & quinoa, with enough water filled to the 8 cup line. If you have a larger cooker, I'm sure you could do 8 "cups" with water filled to the 10 cup line with similar results, but I'd suggest you don't experiment with this one. I know it may be tempting, but I've tested this out a few times, and it's always worked out with this ratio.</span></div>
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