Store your rice and your legumes properly for longer life!
Many times we end up throwing away expired or poorly preserved food, a waste which is definitely unnecessary. Whether it is a long shelf life or a short one, every food can be stored taking full advantage of its shelf life.
We will start with rice and legumes, foods that are stored for a long time in every household.
Rice has a shelf life of 10 to 18 months. In order to withstand, as soon as it is opened, it must be stored in an airtight glass jar. Proper storage conditions require a cool, dry environment and airtight storage jar to keep moisture, dust and microorganisms away from the rice.
Processed white rice, if stored properly, has a shelf life of almost forever. Something that can not happen with wild rice or brown, as the natural oils on the surface of the rice grain will spoil at some point regardless of storage. The ideal way for long-term storage of rice for longer life, is in an airtight glass jar, in the refrigerator or freezer.
Legumes, ie lentils, beans, chickpeas and any other legume you love, have a similar way of storage! It is worth buying quantity and store as legumes are tasty, nutritious and economical. As with most foods, they should be stored in large glass jars in a cool, dry, dark place. Before storing them in jars, be sure to remove any stones and broken or blackened parts.
Dried legumes do not spoil exactly, but they become too dry and do not boil anymore or need much more boiling or soaking time. An extra secret is a bay leaf in each jar to keep them fresh! With careful storage, legumes last 2 years on the shelf!
Some will say that legumes can last for many years stored but from one point onwards, it is a matter of nutritional value, as over time, dried legumes lose their nutritional value.
Another practical idea is to cook several portions, and store cooked legumes in the freezer. They keep all their nutrients for 6 months in the freezer, and you have ready meals for six months, or legumes to add to any meal, spread, or salad!
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