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.