Short blurb today. You ready? Here we go: Cook whole grains; use in place of rice and sometimes pasta. The end!
1 cup whole grains
4 cups water
Fine sea salt
- Place the whole grains, salt, and water into a 3.5-quart stockpot and place over medium high heat. Bring to boil, then reduce to a simmer and cook for 30-60 minutes or until tender. Remove from heat and drain. Grains will last for 5 days in the refrigerator or in the freezer for three months.
- Cook most grains like you would cook pasta, in copious amounts of boiling, salted water until al dente, and then drain.
- Different grains need different cook times. So far I’ve cooked rye, einkorn, and wheat. Rye takes the longest, about 45-60 minutes. Einkorn takes 25-30 minutes, and wheat is somewhere in between. I usually start checking wheat around the 30-minute mark.
- Einkorn absorbs the most water of all of the grains I’ve cooked so far, so check often and add more water as necessary to prevent the grains from burning.
I never liked the idea of cooking whole grains.
As far as I could tell, people just used them as a “healthy” replacement for rice, like using spaghetti squash instead of spaghetti.
(And yes, I know rice is a grain.)
When I did buy whole grains, they were for grinding into flour to bake bread.
And then late last year I bought Joshua McFadden’s cookbook Grain’s For Every Season.
And oh, the culinary possibilities.
I have so, so many ideas now.
I’ll just try not to dump all of them on you at once.
Just two of them…
Or maybe four.