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New Products from Rancho Gordo
posted by Mighty Staff
Everyone loves Rancho Gordo's stunning range of heirloom beans. Now RG fans can order up two of our favorite grains as well - quinoa and amaranth. Both products are hand-harvested, less than six months old, and come from small growers in Bolivia. Here's how to use quinoa in the Rancho Gordo manner, enjoy!
Steve Sando of Rancho Gordo on Quinoa
To make the quinoa, rinse it in cool water and strain. Saute some onion and garlic in a small pot and when soft, add the rinsed quinoa and water. One part quinoa deserves two parts water. Bring to a boil and then simmer for about 15 minutes. It's that simple. My lovely cousin Eden Epling, who grew up in Latin America, tells me she likes to add finely chopped, almost minced, peppers to the onion and garlic.
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Debra said:
Joyce Wiatroski said:
NYTimes, 11/16/05...great recipe for quinoa with carmelized onions and chicken broth...it is scrumptious!
Heidi, I'm very much diggin' the Rancho Gordo Red Night Kidney beans so much that I've planted a row in the garden. They're going to be all pink an speckled, and living next to my adzuki on the one side, and buckwheat on the other. Fingers and toes crossed. I'll keep you posted as to their progress.
Lieve groet,
Debra