Use this helpful chart as a guide to cook your favorite grains. Times may vary slightly, depending on the age of the grain, variety and pan size.
Meals come together more quickly on busy days if you stock your freezer with portioned packages of cooked grains. Cook a large batch of grains, then spread them on a tray to cool. Package the grains in 2-cup portions in freezer-safe resealable bags. Lay flat to freeze quickly and evenly. Use the frozen grains straight from the freezer or thaw in the microwave.
1. If fluffier grains are desired, place the grains in a fine-mesh strainer and rinse under cold water until the water runs clear. Drain well.
2. Check the chart, above, for how much liquid to use with 1 cup grain. Combine the grains and liquid in a heavy saucepan and bring to boil. Reduce the heat to low and cover with a tight-fitting lid. Simmer until the grains are tender.
3. Remove the saucepan from the heat and let the grains stand, covered, for 5 to 10 minutes. If necessary, drain off any excess liquid.
4. Use a fork to fluff the grains before serving.
Lend flavor depth to grains by toasting them lightly prior to cooking. Place dry grains in a heavy dry skillet and toast over medium heat until grains smell nutty, stirring the grains or shaking the skillet often. Watch closely to prevent grains from browning too quickly or too darkly, which results in bitterness.
Start your morning with the warm, comforting taste of cinnamon, ginger, cardamom and nutmeg in this hearty whole grain cereal.
Quick-cooking barley makes this classic salad heart healthy.
A three-grain medley combined with baby bella mushrooms and creamy, smoky Gouda delivers sweet nutty flavor and texture.
• Add to soups or chili
• Sprinkle on salads
• Stir into cooked oatmeal
• Wrap in a tortilla with leftover poultry andveggies
• Serve as aside dish or pilaf or in dressing
• Stuff into veggies, such as tomatoes, bellpeppers and squash
• Fold into pancake or muffin batter
• Layer with Greek yogurt and fresh berries in aparfait
• Mix with ground meat for meat loaves and burgers
• Replace white rice in rice pudding
Keep whole grains fresh by placing them in airtight containers in a cool, dark place. If stored properly, intact whole grains keep up to 6 months in the pantry and up to 1 year in the freezer. Flours and meals keep for 1 to 3 months in the pantry or 2 to 6 months in the freezer.
