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67 Merchants Row
Rutland, VT, 05701
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(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

How to Cook Almost Any Grain

RAFFL Updates

News, cooking tips, recipes, and more from the Rutland Area Farm and Food Link.

How to Cook Almost Any Grain

Steve Peters

737

Guess what? If you can boil water you can successfully cook up a pot of grains. Try this with any of the eight quick cooking grains mentioned in Eight Grains to Start Cooking Today. Here's how: Add 1 cup of grains to a small a saucepan with a pinch of salt. Cover with water by one inch. Bring to a boil, then lower heat to maintain a constant simmer. Cook, stirring occasionally, until the grain is tender. The grain is done when it tastes done, and ideally, this will be at the same point when the water is completely absorbed. If not, add water, if necessary, to prevent pan from drying out. Or, drain excess water if done. Serve with a little olive oil or butter.

This is the basic method. Once you've got that down, try out some of these tips to bring your grains to the next level:

  1. Replace cooking water with stock, juice, wine, or dairy.
  2. Toast the grain before cooking to enhance the flavor.
  3. Grains keep well in the fridge or freezer - so make extra
  4. Add cooked grains to savory baked goods to create texture.
  5. Think beyond the recipe - most grains are interchangeable, try subbing out one for another of similar taste and texture.
  6. Buy grains in the bulk section! You’ll save money and can buy just the amount you need.
  7. Stick to quick cooking grains on busy weekday nights and try longer cooking varieties like wild rice, wheat berries,and rye, for the weekend.
  8. Get creative. Look for ways to use grains in every meal, even dessert.