Uses in the kitchen Natural: In salad (hydrated or blanched). Toasted: Baked and crushed in a mortar as a seasoning. Boiled: In soups, creams, croquettes, scrambled eggs, stews, and empanadas. As a side dish in fish or seafood dishes. As ingredients in rice or pasta dishes. Preparation Hydrated: Soak in water with a little salt for 5 minutes. When hydrated, it increases 4 times its dry weight. Cooking: Cook for 5 minutes.