I have a question about step 1 on the recipe "Sephardic Megedarra with Garlicky Brown Rice Pilaf" from creamtea. It says:
"Heat plenty of water in kettle until boiling. In a large saucepan, heat olive oil until hot but not smoking over medium high heat. Add garlic and bay leaves, and saute until fragrant and bubbly. Add rice, stirring until rice appears "tweedy." "
My question is: What do you mean by "tweedy"? Can you describe this, or perhaps take a photo of rice in the "tweedy" stage?
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