— Mark Fleischman

Water if I'm mixing it into a larger dish stock is a great addition. If you're just serving it sort of steamed simmered on its own on the side. That's really the only component there. Like if you're mixing it into that beat cell that I was just mentioning. You really don't need that bed stock backbone of flavor in there. The only thing that I might say is I love a good chard onion. So start off in a dry pan take an onion cut it in half peel the skin off and then get your pan Ripper or hot and put your onion straight in it till it's charred black and brown like on one on that cut side down. And then throw in your grains toast them just a little bit throw in some water and what that does is it adds such a sweetness and earthiness, but that robust smokiness as well. That is so wonderful a bay leaf. It is I love me some bay leaves!. So buy bay leaves by the pound, you know much a pound of bay leavf says It's a lot of bay leaves. Some bay leaves in there throw some fennel seeds in there as well. Those will yes, those will stay in the dish but they'll they will hydrate and become a nice texture and a nice contrast. So there you cool, always thought Always so at the beginning of the end. I thought the water she felt the water I agree with her.