I treated it like most small seeds and popped it before adding the liquid. Changes the flavor of the nasty looking stuff.
I usually experiment with new stuff along with stuff people normally trash that looks edible to me, so one of the first things I did was micropop a teaspoonful in a glass pie dish in the microwave on the popcorn setting and when it stopped making a sound pulled it out. Discovered it need further cooking, unlike, say, flax seeds, and next time popped it in an iron pan, put it in the rice cooker covered it with water and there ya go
Many years ago, I got a flimsy paper barely glued paperback cookbook in an Indian spices and foods shop entitled Tasty Meals from Waste Products. Not only did I send a copy to a brother in law temporarily out of work but, in consideration of the continuing nature and stability of the American wage and price markets, regretted not buying myself a copy so when I found another one, got the treasure. That, along with an American cookbook of the same general conceptual genre, How to Cook a Wolf and several other productions of the creative cooks' minds, say wartime rations cookbooks, form their own little special library
I do stuff like I did last week, debone a smoked fish and then roast the bones until they get more color and then with the fish head and tails, creatge one of heaven's best broths. Last week I did make a dried mint stems tea (has a different flavor than the leaves) although I added one present of the hibiscus sabdariffa for color and vitamin C
