"I like to cook them by cleaning them, then soaking them in pickling lime for a few hours, rinse, then cook in sugar syrup and dehydrate.
In the corner of my eye, I saw Eric’s knees buckle and him immediately hitting the ground face first.For a split second, I thought he was just over-dramatizing his tiredness, but once I saw blood, I ran over to him.
He was unconscious, limp, and not responding.. We immediately called 911 and we tried to yell at Eric to stay awake.He was breathing, but it was spaced out and accompanied by a deep groan.Another cook, Christina, took instructions from the 911 operator to perform CPR.
I was worried because Eric was no longer breathing and his skin had taken on a bluish hue.We were trying to keep him coherent, but nothing was working and he was getting worse.
We saw the lights of the ambulance flashing against the walls of the kitchen and I ran out to tell them to hurry while I gave them basic information about Eric’s condition..
The medics took over CPR, but Eric was not responding.I'd tell them it actually isn't couscous, it's rice, but it has a mouthfeel like couscous.
And for the same reason, I would make risotto with that rice because it was high starch content.Because it was cracked, the starch would come out and you can make this really creamy, but not mushy rice.. We would sometimes make a tabouli-like salad with brown rice.
It just had a wonderful feeling in your mouth that reminded me of a bulgur.But if you couldn't eat wheat, you could still eat that.