First I soaked it in water for 30 minutes until it all sank to the bottom of the bowl. Then I strained it off, rinsed it, and put it in a pan with 1 1/4 cups of chicken broth. This I brought to a simmer, covered, and continued to simmer for 25 minutes over low heat. I left the lid on, just like rice, for about 5 minutes. Then I fluffed it up and poured it out onto some waxed paper to cool. Boy, a cup went a long way.
After it cooled, I put 3 cups into a glass bowl and tossed it with a chopped red bell pepper, a green one, 6 sliced green onions with their tops, 2 chopped carrots, and two sliced of onion chopped. It looked amazing. For a dressing I used some rice vinegar, olive oil, salt, and curry powder. Next time I'll heat it up with a little paprika instead of the curry. Tomorrow I will throw in some frozen thawed peas and corn for lunch.
It made a great side dish to our Roasted Cauliflower (olive oil, garlic, and thyme) and Mustard Glazed Salmon (whole-grain mustard, honey, thyme and bread crumbs).
It is such a healthy food. High in protein, to be sure. But look at the health benefits.