Food

A fuss-free, fool-proof way to cook whole grains

Canadian Living
Food

A fuss-free, fool-proof way to cook whole grains

When I want to get my daily dose of whole grain I rarely bother with measuring and fussing over exact ratios of grain to water. Instead, I cook my grains like pasta with perfect results every time. Here's how:
  1. Bring a large pot of water to boil. Add salt.
  2. Stir in grains. Generally, 1 cup of any whole grain is good for 4 side dish or grain salad servings.
  3. Reduce the heat, cover and simmer until the grains are tender. For small grains, like quinoa, this can take as little as 10 minutes, for large, hard grains, like wheat berries, this can take 50-60 minutes. The key is to taste often. And to eat more whole grains so you get a good sense of timing!
  4. Drain, season and serve.
Wheat Berry, Corn and Red Pepper Salad
There are a few notes or exceptions to getting perfect grains every time:
  • Most whole grains (especially quinoa) benefit from a good rinse in cold water before cooking. Rinse and drain multiple times until the water runs clear. Do this while the water is coming to a boil.
  • I never cook rice this way, see an upcoming post on how to cook a perfect rice.
  • If the grain takes a long time to cook add water as needed to keep the grains floating freely.
Now there's no excuse not to eat more whole grains, it's easy! Looking for some whole grain inspiration? Click here. image: Yvonne Duivenvoorden
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Food

A fuss-free, fool-proof way to cook whole grains

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