This article provides a straightforward method for cooking a variety of grains using the boiling technique. It emphasizes the ease and versatility of this method, highlighting its ability to produce evenly cooked grains with a desirable texture. The article also offers tips on storing and reheating cooked grains, as well as suggestions for incorporating them into various dishes.
A variety of boiled grains. A wide variety of grains comes out tender and fluffy when prepared with the boiling method. Food styled by Simon Andrews. Bouncy, chewy barley, springy, fluffy quinoa and sourly tangy rye berries: Grains of all shapes, sizes and hues can add deep flavor and lively textures to every meal.
Of course, there are a few exceptions: If you want your grains to stick together , to cook the grains in fat first or to have a soupy consistency , you might want to use the absorption method, in which grains soak up a measured amount of water in a covered pot. But in all other cases, the boiling method is less finicky and more forgiving.
2. Add the grains to the boiling water . Decrease heat to maintain a simmer and cook, stirring once or twice to make sure nothing sticks to the bottom of the pot, until tender-chewy, like al dente pasta . Timing varies based on the grain, from about 10 minutes for long-grain white rice and quinoa; 15 minutes for bulgur wheat; 20 minutes for cracked freekeh, pearled farro and amaranth; 30 minutes for millet; 45 minutes for wheat berries and wild rice and 50 minutes for sorghum.
GRAIN COOKING BOILING METHOD TEXTURES RECIPES STORAGE
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