How to Cook With Brocolli Seeds
The Brocolli seeds are a relative of the Italian rice, and they are not the same as the Masnawi or the Benoni. They are hand-picked, dried and then roasted to make them. They have their origin in the Colli region of Italy, which is in the heart of Tuscany. The seeds are the only part of the plant that is left after the sprouting.
There are many great uses for the Brocolli seeds in modern cookery. They are good for cooking sausage and they also make an excellent base for other ingredients when sauteing. Here are some of the best things you can do with them.
To make a stock, just take the dry seeds and grind them up to make a fine paste. You will need about four cups of the powder. Then, you can add this to any liquid you have on hand to make a good stock. This is the best way to make a stock that has a depth of flavor, as it will last for a long time.
When sauteing meat, the Brocolli seeds lend a unique flavor. You can also use them to season sauces, soups and also in chili. Just mix the seeds with the other ingredients and let the mixture to boil for a few minutes. You will be amazed at the difference it will make in your dishes.
To make bread, you just have to dry out the seeds and dry out the bread. To do this best, you will need a bread machine. Just set the timer for a few minutes and put the seeds in a pan that has a drip tray underneath. The timer will keep the seeds from burning and drying out while you make the bread. The taste and texture are outstanding with this simple method of bread making. Try it today!
For a terrific salad dressing, serve a bowl of mixed greens with a little bit of chopped Brocolli and Dijon mustard on top. You can refrigerate this salad for up to one day if you want to make it a little bit colder. The next time you are in your kitchen, look for a jar of mustard seeds or Brocolli, put it in the refrigerator and let it get cold. You can also substitute the mustard seeds for a little bit of dried cranberry juice in this recipe and taste the difference.
When cooking meats, you can always use the dry version. The other way to make sure the meat stays moist is to make sure you dry out the seeds before putting it into the pot or any other kind of medium. When using the dry, remember that it is best to only dry out the meat about an inch or two, while letting the juice soak in for a few hours, then putting the meat into the pot. It will be moist when you finish cooking it.
For those that are not fond of seasonings or even the smell of spices, one good alternative is to use the dry out of the cabinet, or just a teaspoon of the dry out of your fridge. In this way, it is more like the fresh kind of these little spice packets. Add it to salads and soups for a real zing to the meal. One very popular combination that uses Brocolli seeds is a chicken-and-rice soup that can be made by placing chicken bones in a saucepan along with some rice to cook and the Brocolli and cream sauce, along with some celery and green onions, which are cut up into very small pieces.