Prep a grain (the easy, foolproof way)

Prep Notes

There are so many healthy grains to choose from.   Experiment with gluten-free whole grains, like brown rice, quinoa, millet, and oats.   If you are not gluten sensitive, perhaps try farro or wheat berries.   Make a large batch and use throughout the week in bowls, breakfast porridges, curries, or stir fries. Made too much to use?  Freeze it, and you won't have to do that grain next time!



This hack will work on most whole grains, including quinoa, barley, whole grain rice, amaranth, buckwheat, bulgur, farro, freekeh, millet, rye berries, einkorn berries, sorghum, spelt, wild rice, etc.

Ditch the Measuring Cups

Instead of being confined to aforementioned measurements, forgo the measuring cups and freestyle. (Pros can cook without measuring tools, after all.)

  1. Bring a pot of water (or another liquid like vegetable or chicken stock) to boil and add a pinch of salt for flavor (unless you're using a liquid that already contains sodium). You'll want to make sure that it's more than enough liquid to cover the grains you'll be adding.
  2. Immerse your (rinsed) grains in the boiling liquid, then turn the heat down to a simmer. You should end up with a generous buffer of liquid on top of the grains, more so than you normally would. (Adding a lid is not necessary when you have this much excess liquid, but you'll need one for later.)
  3. Make sure to carefully monitor the pot. Occasionally give your grains a stir to avoid having them stick to the sides. This initial cooking step will last for 12-15 minutes.
  4. After the initial time has passed, try your grains; if the consistency is still hard, cook them for another minute or two before trying them again.
  5. When the grains are ready, turn off the heat and strain them.
  6. Place them back into the pot with a paper towel under the lid to allow them to steam in their own heat for a few minutes. Whenever the rest of your meal is ready, the grains will still be warm and ready to be served fresh.