Cooking Grains

Different types of whole grains.

Short blurb today. You ready? Here we go: Cook whole grains; use in place of rice and sometimes pasta. The end!

Cooking Grains

Recipe by Dee

Ingredients

  • 1 cup whole grains

  • 4 cups water

  • Fine sea salt

Directions

  • 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.

Notes:

  • 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.

Ramblings:

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.

We’ll see.

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