Cooking Grains
- Rice steamer is awesome because you can set it and walk away
- http://www.almanac.com/content/guide-grains
- Boiling method: my new favorite
- Always rinse the grains first
- Choose the biggest flat bottom pan you have, with a tight lid
- Fill halfway with water
- Add some low sodium vegetable or chicken bouillon or base.
- Bring the water up to a boil
- Add the grains.
- Cover the pan and then reduce the heat to medium low
- Make sure the water is simmering, not boiling
- Cook until the grain is as soft as you want
- Insert cooking chart here
- Drain the grain in a colander as you would pasta
- Turn the heat off
- Return to the pot and cover with a kitchen towel
- Let the grains sit for 5 to 10 minutes to absorb the excess water
- Fluff with a fork.