Puffed Grains

You can pop all sorts of grains besides corn. This toasty mix is great for bulking things up and making them look fluffy. Make my Shishitos with Bonito Aioli and Puffed Grains (page 115) and you'll get it. While this works well for savory applications, it's surprisingly great for desserts, too. Sprinkle the puffed grains over chocolate mousse and you'll have no regrets.

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Step 1

Heat a small sauté pan (or shallow straight-sided pan) that has a lid over medium heat for 2 minutes. Add the sorghum, then cover with the lid. Cook about 3 minutes, shaking the pan every few seconds so it doesn't burn, until the popping stops. Transfer the puffed sorghum to a quarter sheet pan and season with the salt. Let cool.

Step 2

Return the pan to medium heat. Add the amaranth and cover again with the lid. Cook about 1 minute, shaking the pan every few seconds, until the popping stops or the amaranth starts to darken. (Some grains may not pop.) Transfer the puffed amaranth to the sheet pan and season with the salt. Let cool.

Step 3

Return the pan to medium heat. Add the quinoa and cover again with the lid. Cook about 1 minute, shaking the pan every few seconds, until the popping stops or the quinoa starts to darken. (Some may not pop.) Transfer the puffed quinoa to the sheet pan and season with the salt. Let cool.

Step 4

Add enough of the oil to the pan so that it is about ¼ inch deep. Heat the oil to 350°F (177°C). Place another pot and a strainer nearby. Line a small sheet pan with paper towels.

Step 5

When the oil comes to temperature, add the wild rice. As soon as it puffs up, immediately strain the rice and transfer it to the sheet pan. Season with the salt and let cool.

Step 6

When everything has cooled, mix the puffed grains well. Transfer to an airtight container and store at room temperature for up to 1 week.