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Published 5 years ago with 0 Comments

The best cooking technique for grains

Here are six basic recipes for cooking some common grains.

  • Quinoa: Rinse 1 part quinoa with cold water and drain through a fine-mesh sieve. Repeat 3 times, then place in a saucepan. Add 2 parts water and a pinch of salt and bring to a boil. Cover and simmer until the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes before using.

     

    Barley: In a saucepan, bring 4 parts water to a boil. Add 1 part pearl barley and a pinch of salt and simmer until the grains are tender, about 45 minutes. Drain before using.

     

    Farro: In a saucepan, combine 1 part rinsed semi-pearled farro with 2 parts water and a pinch of salt. Bring to a boil, then cover and simmer until the grains are tender and the water is absorbed, about 25 minutes.

     

    Bulgur: In a saucepan, combine 1 part medium-grain bulgur and 2 parts water. Bring to a boil, then cover and simmer until the grains are tender, 10-12 minutes.

     

    Polenta: In a saucepan, bring 5 parts broth or water to a boil along with a large pinch of salt. Slowly whisk in 1 part coarse polenta. Simmer, stirring often, until the polenta pulls away from the sides of the pan, 20-45 minutes.

     

    Brown Rice: In a saucepan, combine 1 part rice, 2 parts water, and a pinch of salt. Bring to a boil, then cover and simmer until the rice is tender and the water is absorbed, 45-60 minutes.

     

 

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