, juk, or risotto, soupy rice is characterized by exceptionally tender grains that have given up much of their starch to enrich a cooking broth.

What are French lentils?.Generally speaking, lentils are classified into four categories: brown/green, red/yellow, and specialty, like beluga and French lentils.

French lentils are small, and dark green, with a slightly piquant finish.They’re also known as Puy, du Puy, or le Puy, and are renowned for keeping their shape after long periods of cooking so they don’t become mushy.This makes French lentils perfect not just for salads but soups, including.

.. What are mustard seeds, and how do I cook with them?.Look into a jar of coarse- or whole-grain mustard, and you’ll find seeds in more than one color, typically yellow or brown.

These are the edible seeds from a variety of mustard plants, with the black, brown, and white varieties available at most markets.

Black mustard seeds, from the.For whatever reasons, growing different strains, I don't really know—I've never researched what happened to plain white rice between say the '60s and the '80s—that was my feeling.

So I started buying jasmine rice because it tasted the most like what I remember rice tasting like when I was a kid.It was a little bit soft and it was kind of fragrant.

I read things about how people in the Lowcountry like perfectly separate rice, but our rice was never like that.Our rice was a little bit firmer and a little bit more stuck together so that you could pour gravy over it, and then it would fall apart.