Vinyasa-yoga, a Studio Talk from the archives.
The classic combination of mushrooms and barley is augmented by the underlying rich taste of yams in this warming winter soup.
Yield: 6-8 Servings
Prep Time: 30 Minutes
Cooking Time: About an Hour
Did you know we have a section within our website dedicated to Mysore practice? It includes Questions & Answers, suggestions on how to get started and lots of other useful information. Check it out! It’s located under the Schedule drop down menu. If you’ve been thinking about joining Mysore class, this is a great place to start.
If I disagree with something my teacher tells me, what should I do? — Diane
If the person is truly your teacher you already have some trust in their level of knowledge and skill and should perhaps experiment with their suggestions. That being said, a good teacher welcomes inquiries into the methodology they are teaching. Inquiry should be done with humility and skill so as not to expose the incompetence of the teacher if that is the case. Without inquiry there is no real student-teacher relationship and the student will never understand the how and the why of the practice.
If you disagree with your teacher you could request to arrange a time after class to talk to your teacher about what you disagree with. Most often teachers are happy to explain why they have a particular opinion about something and most teachers are open to hearing feedback and differing perspectives. It is a good idea to consider why you disagree with your teacher as well—looking closely at your own preconceptions, your desire to “please” the teacher (or to be rebellious), as well as your tendency to avoid learning due to your own emotions and ego. — Richard
Rice which serves as a foundation for dishes in virtually every cuisine imaginable, is inexpensive, versatile, varied and simple to prepare. Most types of rice can be cooked in advance and then reheated just before serving if time is an issue. (See basic cooking instructions, in the following post). Because there are numerous varieties of rice now commonly available, knowing how to cook the particular type of rice you wish to try and which to use for a given dish is helpful.
Generally speaking, rice falls into a few broad categories. First there is grain shape and length; long and slender or short and round grain. The long grain varieties tend to be less sticky and also tend to cook more quickly. Rice is also categorized by texture once it is cooked properly; sticky (also referred to as glutinous), or non-sticky. Sticky varieties are usually shorter grains, but not all short grained varieties of rice are sticky when cooked. In addition you will find both white and brown rice which can be long or short grain as well as sticky or non-sticky varieties.
Brown rice is the grain which has not been hulled, whereas white rice has had the hull removed, may be “polished” and is sometimes par-boiled. Brown rice, therefore, is slightly more nutritious than white, and due to the hull has a mild nutty flavor and tends to be more chewy in texture.
There are also various “exotic” types of rice that are readily available in markets these days, such as forbidden black rice, red rice and wild rice. Wild rice isn’t actually rice at all, but is seed from a family of grasses. In addition a number of rice companies produce interesting rice blends, combining traditional and heirloom varieties.
Cooking rice is pretty simple, but if you over or under cook it the results can ruin an entire meal. For instance, if you prepare a non-sticky rice improperly by cooking it too long, with too much liquid or if you stir it while it cooks it will become mushy in texture. Undercooked rice is equally undesirable–if the grain is crunchy–not chewy, but a texture that is obviously only partially cooked. And overcooking or mishandling sticky rice can turn it into a gooey mess. Once you’ve experimented with cooking rice a few times though, cooking and the type to use is a no-brainers.
Barry will be leading a new class, Slowing Down: Ashtanga for Every Body. This class will meet Fridays from 6:00 – 7:30pm. Check out our Class Schedule for the course description. Also, Matt will be leading Noon Ashtanga on Saturdays.