How to Cook Tasty Gluten-Free Job’s Tears
Discovering How to Cook Tasty Gluten-Free Job’s Tears is going to be your best learned cooking skill for 2017-2018 and beyond.
Servings: 4
Calories: 262kcal
Equipment
- pot with lid or pressure cooker
Ingredients
- 1 cup Job’s Tears seeds
(gluten-free, organic)- 1 cup seeds of Job's Tears husks removed and uncooked - 3 cups water or enough to cover the job’s tears by about 2 inches in your pot.
- 1 tablespoons Olive oil
- ½ teaspoon dried red chili flakes
or to desired heat level – can also use 1 teaspoon chili garlic sauce or fresh chili to taste) - 1 inch Ginger
knob peeled and grated (fresh) - 1 clove Garlic peeled and minced
- 1 cup Bok choy
chopped or any vegetable of choice - 1 tablespoon Soy sauce
or tamari if want to keep gluten-free - Salt and white pepper
to taste - Ground chili flakes optional for garnish
Instructions
- Rinse 1 cup dried Job’s Tears in a colander just like you would rice before cooking it.
Stove Top Directions
- Add your rinsed dried job’s Tears in a pot and add enough water to cover the Job’s Tears by a couple of inches. Put a lid on your pot.
- Bring your job’s tears to a boil then reduce the heat to a slow simmer and cook for about 45- 55 minutes or until tender but chewy in texture.
Pressure Cooker (Instant Pot)
- Place rinsed job's tears into pressure cooker and cover with 3 inches of water. Place lid on pressure cooker, seal and set to high pressure for 25 minutes. Allow 15 minutes of natural release and then carefully release pressure in Instant Pot.
- Drain the job’s tears through a colander. (save that juice as it is delicious as a tea or in soups) Use the cooked job's tears in grain bowls, salads, congree, or try it in the stir fry recipe below.
Stir Fried Job's Tears
- Add the olive oil, chili, ginger and garlic to the pan. Cook until aromatic about 30 seconds. Add the cooked job’s tears, chopped baby bok choy, soy sauce (tamari or coconut aminos to keep it gluten free) and salt and white pepper to taste. Toss until greens are vibrant green in color about 1 minute in the wok.
- Garnish with chili if desired and enjoy!
Video
Notes
Stove Top Method: You may need to add more water during the cooking process as the water evaporates.
Pressure Cooker (Instant Pot): It takes about 25 -30 minutes for the Instant Pot to come up to temperature. However, this process is hands off.
How to Store: Leftover Cooked Job's Tears can be refrigerated in a sealed container in the refrigerator for up to 3 days or frozen for up to 2 months.
How to Reheat: Stir fry over medium heat until warm and toasty or microwave covered for about 45 seconds to 1 minute.
How to Enjoy: This gluten free ancient grain is delicious in soups, stir fries, grain bowls, sweet dessert soups, salads, tea or even congee
Save the Job's Tears Cooking Liquid: It's delicious and healthy to make tea, soups and stews!
Job’s Tears has many different names such as Coix seeds, HATO MUGI and Yi Yi Ren, Adlay Millet, Adlay Seed, Chinese Pearl Barley, Coix, Coïx, Coix Lachrymal, Coix Lachryma-jobi, Coix Lacryma, Coix lacryma-jobi, Coix ma-yuen, and many others. Sometimes, Job’s Tears can also be referred to as Chinese Barley but Jobs Tears are not barley, even though they look slightly similar.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 39g | Protein: 11g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 169mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 856IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 3mg
