Basic Rules For The Preparation Of Legumes

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Legumes are an invaluable source of nutrients and are truly indispensable in many ways if we want to eat rationally. There has been a lot of talk about their benefits, but if we want to extract all their valuable qualities, it is good to learn some basic rules in their preparation. Here are some of them:

- Rice is undoubtedly the champion among all legumes, as it is used for making soups, appetizers, main dishes and salads. And it is a great side dish to the main course. If you do not want it to stick, you must put it in a colander and wash it under running water. Wait about 15-20 minutes and use it as intended. You can stew, boil or bake it, but always add water as indicated on the package;

- Another way to keep the rice grains whole and not stick together is to add a few drops of lemon juice to the boiling water in which you will put it;

- If you prepare rice for sushi, choose shorter-grained varieties and let them drain longer;

- Until recently, beans were considered the most commonly prepared legume in Bulgarian cuisine, but recently there has been a downward trend in its popularity. According to experts, however, although more difficult to digest, it is indispensable in many ways. It helps to normalize carbohydrate metabolism, is believed to help fight cancer, contains all the valuable properties of legumes and is rarely allergic to it. That is why it is good to eat beans often, but in moderation, especially if they are properly cooked;

- It is best to leave the beans to soak in water from the previous day after you have washed them well. This only applies to ripe beans. Bring it to a boil in cold but unsalted water, and when you see that it begins to boil, discard the first and second water, adding new water until it boils, but warm. The aim is thus to dispose of all unnecessary particles and keep the water clean;

- When cooking beans, keep in mind that it requires more time in its heat treatment, unlike lentils, for example. However, be careful not to overcook it, as this will lose much of its valuable qualities;

- Lentils have a similar composition as beans, but are easier to digest and cook faster. And it, like beans, is good to be cooked with vegetables such as onions, carrots, peppers and tomatoes, because it improves the absorption of legumes by the body. Lentils and beans are traditionally flavored with spices such as mint and / or savory.