A pre-treatment that uses no cooking liquid or oil. Dry-roasting is usually a grain method used to bring about the fragrance of the grain while "toasting" it. In addition, the texture is drier and offers a lighter energy body to a dish.
All grains respond to dry roasting, even the tiny ones and even the ones with a slippery bran, like Job's Tears and oats.
There are two reasons to dry roast. One, to manipulate taste and texture, and two, to eliminate boredom for the cook.
Technique
Wash grain * except steel cut or rolled oats, buckwheat.
pre-heat pan or oven
place seeds/grain/nuts into the skillet or pan -(glass preferred for oven roast)
stir when needed
Dry Roasted grain may be stored air-tight glass in dark for up to a month. Seeds/nuts will need to balanced with a liquid salt seasoning.