If you’ve never tried this tiny, round ancient grain and you’re a bit intimidated by the thought, we’re taking the mystery out of it for you.
Our culinary producer Jeanette Donnarumma says, “It’s like a nutty-earthy, heartier rice.”
She warns that it gets gummy if you overcook it. “I actually prefer it slightly undercooked so it has a bit more bite,” she explains.
How do you know when to stop cooking? “When the little ring pops out, you know it’s done,” she says, adding that she always cooks with half a cup less water than package directions for the perfect texture. Try it in this yum-o taco bowl.