This simple cooking method does not require or remember – and you probably already know how to do this.
A wide range of grains comes out soft and airy when they are prepared with the cooking method.David Malosh for the DailyExpertNews. Food Stylist: Simon Andrews
Bouncy, Chewy Barley, Springy, Fluffy Quinoa and Sourly Tangy Rye Berries: Cereals in all shapes, sizes and shades can add deep taste and lively textures to any meal.
You may think that cooking each type requires a different ratio of water or that you should follow the exact instructions on the back of the package. Fortunately there is a simple method that works for almost every grain – and you probably already know it well.
Just cook it as a pasta.
This method is a common way to cook partially rice in dishes in Central and South Asia, such as Biryani, Challaw and Sabzi Polo, because it results in thick, evenly cooked grains. But the use of this method to completely cook them has a number of advantages. The grains are cooked quickly and thoroughly – regardless of the type used. You can also apart from rinsing the granules, because the cooking fluid anyway is unwanted rubble and starch.
Of course there are a few exceptions: if you want your grains to stay together (such as with sushi rice), first cook the grains in fat (such as with pilaf) or have a flexible consistency (such as with congee and risotto), maybe want to want Use the absorption method, in which granules absorb a measured amount of water in a covered pot. But in all other cases the cooking method is less picky and more forgiving.
So how do I cook grains?
Add grains to a saucepan or a pot with slightly salted boiling water and lower the heat to simmer and boil, stir occasionally, until they are soft and tough. They must be the texture of al dente pasta – not soft or mushy – and can also be split at the ends. Use the cooking times that follow as a guide for some normal grains and start to taste five minutes earlier because grains vary greatly based on producer.
Pour the grains through a sieve. For warm, downy grains, bring the grains back to the pot and cover to rest for a few minutes. Granules with room temperature are ideal for salads and stirring surfaces and must be flushed under cold water immediately after they are boiled and spread on a plate pan for cooling and drying. This step helps the grains to remain separate.
Rinsing grains immediately after cooking helps to prevent clumps, even after they are cooled or frozen.David Malosh for the DailyExpertNews. Food Stylist: Simon Andrews
Approach Cook Times
Amaranth: 20 minutes
Buckwheat grouts: 10 minutes
Bulgur Wheat: 15 minutes
Cracked Freekeh: 20 minutes
Long -grained white rice: 10 minutes
Millet: 30 minutes
PEARLED Farro or barley: 20 minutes
Quinoa: 10 minutes
Short -grained brown rice: 30 minutes
Short -grained white rice: 15 minutes
Sorghum: 50 minutes
Wheat berries (including rye and spelled): 45 minutes
Wild rice: 45 minutes
How do I keep cereals?
Store uncooked grains in a pot in a dark, cool and dry cupboard for a maximum of 6 months or in the fridge or freezer for a maximum of 1 year.
Can I freeze boiled grains?
Cooked grains remain good in both the refrigerator and the freezer. Rinse the boiled granules under cold water, spread on a baking sheet for cooling and drying and then cool for a maximum of five days in an airtight container. Place to freeze, place the rim of cooled grains in the freezer; Once firm, transfer the grains to a freezer bag and freeze for up to three months.
More grain recipes
Cook on DailyExpertNews
Roasted broccoli grain bowl with nag -dressing | Mango and shrimp with corn | Warm roasted carrot and Gerralade | Quinoa salad | Sorghum Come with black beans, amaranth and avocado | Brussels sprouting salad with pomegranate and pistachio nuts | Sweet chili grain come with tofu
How do I heat boiled grains?
Add a dash of water to cooled or frozen cooked grains and heat them in the microwave or in a covered pot over medium heat, stirring occasionally. You can also make them crispy under the broilers or in a well -oiled frying pan, stirring as you would do with fried rice.
What should I do with the cooked grains?
Enjoy it as a simple, warm side dish with main dishes such as stirstyhes, stewed meat, roasted vegetables, beans or another protein. Or sprinkle them in soups, frittatas, salads and bowls. Cooked grains can add handle and pops of texture to many meals.
