Cooking Instructions for the Moscow Food Co-op's Bulk Foods

Beans
Adzuki: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Chana dhal (Baby garbanzos): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 2-3 hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Black (Turtle): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Small red chili: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Chickpeas (Garbanzo): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 1 ½ hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Small white navy: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Dark red kidney: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Mung: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 45-60 minutes. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Soybeans: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 3-4 hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Pinto: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Persian lima: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Black-eyed peas: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 45 minutes. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Black beluga lentils: Sort through lentils to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 30-45 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Baby lentils (lentils le puy): Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 30-45 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Green lentils: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 30-45 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Red lentils: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20-30 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Green split peas: Sort through peas to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup peas. Cover, bring to a boil, and simmer until soft, approximately 40-50 minutes. Season with a pinch of salt when peas are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the peas.

Yellow split peas: Sort through peas to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup peas. Cover, bring to a boil, and simmer until soft, approximately 40-50 minutes. Season with a pinch of salt when peas are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the peas.

Grains and Cereals
Multi-colored popcorn: Use a 3-4 quart saucepot with lid. Pour popcorn into the pot to cover the bottom. Transfer to a measuring cup. For every cup of kernels, place 1/3 cup oil in the pot. Heat over medium-high heat until a "test" kernel pops. Add the rest. Shake pot to spread kernels evenly with oil and cover. When popping slows, remove the pot from the stove and let set until all popping stops.

Yellow popcorn: Use a 3-4 quart saucepot with lid. Pour popcorn into the pot to cover the bottom. Transfer to a measuring cup. For every cup of kernels, place 1/3 cup oil in the pot. Heat over medium-high heat until a "test" kernel pops. Add the rest. Shake pot to spread kernels evenly with oil and cover. When popping slows, remove the pot from the stove and let set until all popping stops.

Farina: Bring 2 cups water and ¼ tsp salt to a near boil. Slowly stir in ½ cup farina. Bring to a boil, then simmer three minutes, stirring occasionally.

Whole wheat couscous: Bring 1 ¼ cup water to a boil. Stir in 1 cup couscous and a pinch of salt. Return to a boil, remove from heat, cover, and let stand 5 minutes. Stir and serve.

Cracked wheat: Place 2 cups water, a pinch of salt, and 1 cup cracked wheat in a saucepan. Bring to a boil. Cover and simmer 15-20 minutes. Let stand 5 minutes. Stir and serve.

Barley flakes: Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup flakes. Return to a boil, lower heat and cook uncovered for 20 minutes. Cover pot and let stand 5 minutes before serving.

Wheat flakes: Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup flakes. Return to a boil, lower heat and cook uncovered for 30 minutes. Cover pot and let stand 5 minutes before serving.

Rye flakes: Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup flakes. Return to a boil, lower heat and cook uncovered for 20 minutes. Cover pot and let stand 5 minutes before serving.

Amaranth: Place 1 cup amaranth and 3 cups water in a saucepan. Bring to a boil. Reduce to low, cover, and cook for 20-25 minutes.

Quinoa: Rinse in cool water. Place 2 cups water and 1 cup quinoa in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-20 minutes until liquid is absorbed.

Millet: Lightly toast 1 cup millet in a dry saucepan until it smells nutty. Stir in three cups boiling water and a pinch of salt. Return to a boil, cover, and simmer 30 minutes. Let stand covered for 10 minutes before stirring and serving.

Rye Berries: Bring 4 cups water and a pinch of salt to a boil. Stir in 1 cup berries. Return to a boil, cover, and simmer 1 ½ hours until berries are tender.

Barley (hulled): Wash grain and soak overnight. Bring 3 ½ cups water and a pinch of salt to a boil. Stir in 1 cup soaked grain. Return to a boil, cover, and simmer 1-1 ½ hours.

Roasted Buckwheat (Kasha): Place 2 cups water and 1 cup kasha in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-25 minutes until liquid is absorbed.

Spelt: Bring 3 cups water and a pinch of salt to a boil in a saucepan. Stir in 1 cup spelt. Return to a boil. Reduce heat, cover, and simmer 1 ½ hours.

Hard red winter wheat berries: Soak 1 cup berries overnight in 3 ½ cups water in a saucepot. Bring to a boil, cover, and simmer 50-60 minutes.

Soft white wheat berries: Soak 1 cup berries overnight in 3 ½ cups water in a saucepot. Bring to a boil, cover, and simmer 50-60 minutes.

Oat bran: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup bran. Simmer for 5 minutes, cover, and let stand 5 minutes before serving.

Quick oats: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 3 minutes.

Rolled oats: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 5 minutes.

9-grain cereal: Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup cereal. Simmer for 12-15 minutes until creamy.

Oats (steel cut): Bring 4 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 40-45 minutes.

Bulgur: For salads: Place 1 cup bulgur in a large bowl. Pour 2 ½ cups boiling water over grain, cover, and let sit for 30-60 minutes. For pilafs: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Stir in 1 cup bulgur. Cover and simmer 20 minutes until liquid is absorbed.

Textured Vegetable Protein: Add 8-10 ounces water to 4 oz TVP. Let sit 2-3 minutes until water is absorbed.

7-grain flake mix: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup flakes. Simmer for 5 minutes.

White sushi rice: Rinse grain in cool water. Place 2 cups water and 1 cup rice in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15 minutes until liquid is absorbed. Let stand 10 minutes before serving.

Arborio rice: Heat 1 Tbs oil in a saucepan. Sauté one large chopped onion until translucent. Stir in 1 cup rice. Add ½ cup white wine. Stir over medium heat until liquid is absorbed. Add 1 cup water. Stir 20 minutes until liquid is absorbed. Add another cup water and stir until liquid is absorbed. Remove from heat, stir in ½ cup parmesan cheese, and serve.

White basmati rice: Place 1 ½ cups water and 1 cup rice in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes before serving.

Long-grain brown rice: Rinse rice in cool water. Place 2 cups water and 1 cup rice in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 50 minutes until liquid is absorbed. Let stand 10 minutes before serving.

Short-grain brown rice: Rinse rice in cool water. Place 2 cups water and 1 cup rice in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 50 minutes until liquid is absorbed. Let stand 10 minutes before serving.

Brown jasmine rice: Rinse rice in cool water. Place 2 cups water and 1 cup rice in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 45 minutes until liquid is absorbed. Let stand 5 minutes before serving.

Thai jasmine rice: Place 1 ½ cups water and 1 cup rice in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 20 minutes until liquid is absorbed. Let stand 5 minutes before serving.

Black japonica rice: Rinse rice in cool water. Place 1 ½ cups water and 1 cup rice in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 45 minutes until liquid is absorbed. Let stand 10 minutes before serving.

Wild rice: Rinse rice in cool water. Place 3 ½ cups water and 1 cup rice in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 50-60 minutes until liquid is absorbed.

Pasta and Noodles
Wheat-free veggie curls: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4-6 minutes, until tender. Drain and rinse.

Elbows (corn pasta): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10 minutes, until tender. Drain and rinse.

Brown rice elbows: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Elbows (whole wheat): Bring 4-5 quarts of water and a pinch of salt to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 7 minutes, until tender. Drain and rinse.

Small shells (semolina): Bring 4-5 quarts of water and a pinch of salt to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Italian elbow spaghetti pasta: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 15 minutes, until tender. Drain and rinse.

Vegetable orzo: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Semolina radiatore: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8-10 minutes, until tender. Drain and rinse.

Wheat-free quinoa pagodas: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4-6 minutes, until tender. Drain and rinse.

Semolina vegetable radiatore: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Soba: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to boil and cook uncovered for 7-10 minutes, until tender. Drain and rinse.

Udon: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to boil and cook uncovered for 7-10 minutes, until tender. Drain and rinse.

Angel hair (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Fancy ribbons: Bring 4-5 quarts of water, 2 tsp salt, and 2 Tbs oil to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 2 ½ minutes. Turn heat off, cover pot, and let steep another 2 ½ minutes.

Parsley garlic ribbons: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 5-8 minutes, until tender. Drain and rinse.

Egg noodles: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 5-8 minutes, until tender. Drain and rinse.

Vegetable corkscrews (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Vegetable rotelle spirals: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Soy penne: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 6 minutes, until tender. Drain and rinse.

Rigatoni: Bring 4-5 quarts of water, 2 tsp salt, and 2 Tbs oil to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 11 minutes, until tender. Drain and rinse.

Organic penne: Bring 4-5 quarts of water, 2 tsp salt, and 2 Tbs oil to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 11 minutes, until tender. Drain and rinse.

Brown rice garlic parsley twists: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Al ceppo: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10-12 minutes, until tender. Drain and rinse.

Linguini: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10-12 minutes, until tender. Drain and rinse.

Torchio: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10-12 minutes, until tender. Drain and rinse.

Spaghetti (corn pasta): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10 minutes, until tender. Drain and rinse.

Spaghetti (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Spelt spaghetti: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Sesame spaghetti: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8-10 minutes, until tender. Drain and rinse.

Artichoke spaghetti: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8-12 minutes, until tender. Drain and rinse.

Fettuccini (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10-12 minutes, until tender. Drain and rinse.

Spinach fettuccini: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Lasagna (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10-12 minutes, until tender. Drain and rinse.

Dehydrated Foods
Paradise Farm Organics, Inc. Instant Black Beans: Mix dry beans with slightly less than an equal amount of boiling water. Stir well, cover and let sit five minutes before serving.

Paradise Farm Organics, Inc. Instant Black Beans, Hot and Spicy: Mix dry beans with slightly less than an equal amount of boiling water. Stir well, cover and let sit five minutes before serving.

Paradise Farm Organics, Inc. Instant Pinto Beans: Mix dry beans with slightly less than an equal amount of boiling water. Stir well, cover and let sit five minutes before serving.

Paradise Farm Organics, Inc. Kettle Chili: In a saucepan, combine ¾ cup dry chili mix and 1 cup water. Bring to a boil, cover, reduce heat, and simmer for five minutes, stirring occasionally.

Paradise Farm Organics, Inc. Garbanzo Hummus: Add an equal amount of boiling water to dry mix. Stir well, cover and let sit five minutes before serving. For an even creamier texture, add a little olive oil. As a sauce for falafel, thin with water and add fresh lemon juice.

Paradise Farm Organics, Inc. Black Bean Hummus: Add an equal amount of boiling water to dry mix. Stir well, cover and let sit five minutes before serving. For an even creamier texture, add a little olive oil.

Paradise Farm Organics, Inc. Southwestern Couscous: Combine ¾ cup dry mix with 1 cup boiling water. Stir well, cover and let sit five minutes before serving.

Paradise Farm Organics, Inc. Curried Lentil Bisque: In a saucepan, add ½ cup soup mix to 1 cup boiling water. Reduce heat, cover, and simmer five minutes.

Paradise Farm Organics, Inc. Corn and Black Bean Chowder: Add ½ cup mix to 1 cup boiling water. Stir well, cover and let sit five minutes before serving.

Paradise Farm Organics, Inc. Couscous and Lentil Curry: Add ½ cup mix to 1 cup boiling water. Stir well, cover and let sit seven minutes before serving.

Paradise Farm Organics, Inc. Smoked Spuds and Roasted Garlic: Add ½ cup mix to 1 cup boiling water. Stir well, cover and let sit five minutes before serving.

Paradise Farm Organics, Inc. Griddle Cake Mix: Heat and oil a griddle. Combine ½ cup mix with ½ cup water. Pour on griddle in 4-inch circles. Turn when bubbles form on the surface.

Paradise Farm Organics, Inc. Falafel: Combine mix with slightly less than an equal amount of cold water. Let sit 15 minutes. Form into patties. Pan fry until crisp on both sides or bake at 325°.

Paradise Farm Organics, Inc. Tabouli: Combine ¾ cup mix with ¾ cup cold water. Stir in 3 Tbs olive oil, if desired. Stir, cover, and refrigerate 2-3 hours. Stir in chopped vegetables such as scallions, carrots, or black olives.

Paradise Farm Organics, Inc. Hot and Spicy Falafel: Combine mix with slightly less than an equal amount of cold water. Let sit 15 minutes. Form into patties. Pan fry until crisp on both sides or bake at 325°.

Paradise Farm Organics, Inc. Chilimac: Mix ¾ cup mix with 1 cup water in a saucepan. Bring to a boil and simmer, uncovered, for 10 minutes.

Paradise Farm Organics, Inc. Garlic Fry Bread: Mix 1 cup mix with ¾ cup water. Spoon apricot-sized mounds onto an oiled skillet. Brown until uncooked side looses its sheen. Flip, brown other side, and serve.

Taste Adventure Curry Lentil Soup: Combine mix with and equal amount of boiling water. Stir, cover and let sit five minutes before serving.

Nature's Burger Mix: Mix equal parts mix and boiling water. Let sit 10-15 minutes until cool and stiff. Form into patties. Pan fry until crisp on both sides.

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