By Ali Slagle, The New York Times
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.
You might think that cooking each type requires a different ratio of water or that you have to follow the exact instructions on the back of the package. Fortunately, there is one simple method that works for most any grain — and you probably already know it well.
Just boil it like pasta.
This method is a common way to partly cook rice in dishes across Central and South Asia, such as biryani, challaw and sabzi polo, because it results in plump, evenly cooked kernels. But using this method to cook them all the way has a number of perks. The grains will be cooked quickly and thoroughly — no matter the type used. You can also forgo rinsing the grains first because the cooking liquid washes away any unwanted debris and starch.
Of course, there are a few exceptions: If you want your grains to stick together (as with sushi rice), to cook the grains in fat first (as with pilaf) or to have a soupy consistency (as with congee and risotto), 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.
How do I boil grains?
Add grains to a saucepan or pot of lightly salted boiling water, then reduce the heat to a simmer and cook, stirring occasionally, until they’re tender and chewy. They should be the texture of al dente pasta — not soft or mushy — and may also be split at the ends. Use the cook times that follow as a guide for some common grains, and start tasting five minutes before because grains vary greatly based on producer.
Drain the grains through a sieve. For warm, fluffy grains, return the grains to the pot and cover to rest for a few minutes. Room temperature grains are ideal for salads and stir-fries and should be rinsed under cold water right after they’re cooked and spread out on a sheet pan to cool and dry. This step will help the grains stay separate.
Approximate cook times
- Amaranth: 20 minutes
- Buckwheat groats: 10 minutes
- Bulgur wheat: 15 minutes
- Cracked freekeh: 20 minutes
- Long-grain white rice: 10 minutes
- Millet: 30 minutes
- Pearled farro or barley: 20 minutes
- Quinoa: 10 minutes
- Short-grain brown rice: 30 minutes
- Short-grain white rice: 15 minutes
- Sorghum: 50 minutes
- Wheat berries (including rye and spelt): 45 minutes
- Wild rice: 45 minutes
How do I store grains?
Store uncooked grains in a jar in a dark, cool and dry cabinet for up to 6 months or in the fridge or freezer for up to 1 year.
Can I freeze cooked grains?
Cooked grains keep well in both the refrigerator and freezer. Rinse the cooked grains under cold water, spread out on a baking sheet to cool and dry, then refrigerate in an airtight container for up to five days. To freeze, place the sheet pan of cooled grains in the freezer; once firm, transfer the grains to a freezer bag and freeze for up to three months.
How do I reheat cooked grains?
Add a splash of water to refrigerated or frozen cooked grains and warm them in the microwave or in a covered pot set over medium heat, stirring occasionally. You also can crisp them under the broiler or in an oiled skillet, stirring as you would with fried rice.
What do I do with the cooked grains?
Enjoy them as a simple, warm side dish with mains like stir-fries, braised meat, roasted vegetables, beans or another protein. Or sprinkle them into soups, frittatas, salads and bowls. Cooked grains can add heft and pops of texture to many meals.
Recipe: Boiled Grains
By Ali Slagle
If you can boil pasta, you can cook most any grain. While grains come in all shapes, sizes, hues and textures, they can all be cooked using the same straightforward method. For evenly cooked grains, just let them tumble in a saucepan of simmering, salted water until tender, then drain them of excess water. For a warm side, rest them in a covered pot. For separated grains to add to salads or bowls or refrigerate for the future, cool and dry them on a sheet pan before using. With such a simple, multipurpose method, the bouncy chew of barley, the springy pouf of quinoa, the bitter edge of buckwheat and the sour tang of rye berries can all easily be incorporated into your cooking routine.
Yield: 2 to 3 cups, depending on grain type
Total time: Up to 1 hour, depending on grain type
Ingredients
- Salt
- 1 cup grains (such as rice, bulgur, farro, freekeh, millet, sorghum, wheat berries or seed grains like quinoa and amaranth)
Preparation
1. Fill a medium saucepan three-quarters of the way with water, salt lightly and bring to a boil.
2. Add the grains to the boiling water (no need to rinse first). 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 (the edges may split, too). 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. Because grains vary so widely by producer, start checking five minutes before the cook time. If all the water is absorbed before the grain is tender, just add more water.
3. Drain and shake excess liquid away. If serving warm and right away, return grains to the pot, cover and let sit for 10 to 15 minutes; the grain will absorb the remaining moisture and fluff up a bit. If serving cold or storing for later, rinse the grains under cold water to remove exterior starch. Spread the grains out on a baking sheet to cool to help prevent clumping. Refrigerate in an airtight container for up to 5 days.
This article originally appeared in The New York Times.