Basic Grains

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* Exported from MasterCook *

 

Basic Grains

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Grains

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 quarts water

1 teaspoon salt (optional)

1 pound whole grains -- (about 2 1/2 cups)

 

In a 6-quart (or larger) pot, bring the water, salt (if using), and grains

to a boil. Cook uncovered at a moderate boil, stirring occasionally to

prevent any grains from sticking to the bottom of the pot. Add more boiling

water, if necessary, to keep the grains covered.

 

When the grains are tender (see Grain Cooking Times for approximate cooking

times), drain thoroughly. (Taste the cooking liquid before draining and, if

you like it, set the strainer over a bowl to reserve the liquid for future

use.) Bounce the strainer up and down to shake as much water off the grains

as you can. Immediately transfer the grains back to the hot pot. Cover the

pot and set aside off heat to steam and dry out the grains, 8 to 10 minutes.

(If the grains are quite tender and you are fearful of overcooking them,

skip this step.)

 

Fluff up grains before serving. Refrigerate any reserved cooking liquid and

use within 24 hours, or freeze for up to 3 months.

 

 

Grain Cooking Times

 

Cook grains just a tad short of tender, since they will steam for a few more

minutes after you drain them. Keep in mind that some whole grains, such as

short?grain brown rice, kamut, and wheat berries, remain chewy even when

thoroughly cooked.

 

Barley (Black, Buffalo Or Hulled)

35 to 45 minutes

Black buffalo is a large, dark grain; striking in a medley

 

Barley (Pearl)

25 to 35 minutes

Accommodates well to cooking with other grains

 

Brown Rice (Short-Grain)

35 to 40 minutes

Texture and taste far superior to long-grain varieties

 

Colusari Red Rice

20 to 25 minutes

Holds color nicely; a good alternative to wild rice

 

Kamut

45 minutes

A large, buttery grain; highly recommended

 

Millet

12 to 15 minutes

Dry-toast (see Other Ideas) before boiling; turns to mush if

over-cooked

 

Quinoa

12 to 14 minutes

Before cooking, swish in several changes of water to remove natural bitter

coating

 

Wheat Berries (Hard Wheat)

50 to 60 minutes

A small, dense, and chewy grain best used in medleys

 

Wild Rice (Presoaked)

35 to 45 minutes

Presoaking for a few hours or overnight results in more even cooking but is

not essential when cooking in a medley

 

Makes about 6 cups cooked grains (barley yields 7 to 8 cups)

 

OTHER IDEAS

 

DRY-TOASTING GRAINS Dry-toasting gives grains a hint of nuttiness and

usually shaves a few minutes off the boiling time. I consider drytoasting

optional except in the case of millet, whose taste and texture are

considerably improved by taking this extra step.

 

To dry-toast grains, place the uncooked grains in a large, nonstick skillet

set over medium heat. Once the skillet is hot, stir or shake the grains

almost constantly until they emit a strong, toasted fragrance, turn a shade

darker, or begin to pop (whichever happens first), 2 to 5 minutes. If the

grains begin to scorch, immediately transfer them out of the skillet. Allow

the toasted grains to cool before further cooking.

 

FREEZING COOKED GRAINS When the grains are cool, transfer them to storage

containers or freezer-weight reclosable bags in convenient quantities, such

as 1? or 2?cup portions. If you need less than the amount of frozen grains

in any bag, simply bang the bag gently against the kitchen counter to

release the amount you need.

 

REHYDRATING AND REHEATING REFRIGERATED OR FROZEN GRAINS Leftover grains

become dry and brittle after an overnight sojourn in the refrigerator. The

microwave does an impressive job of revitalizing them. Simply place the

refrigerated or frozen cooked grains in a strainer and rinse under hot

water. Transfer to a bowl, cover lightly with a paper towel or waxed paper,

and microwave until piping hot. (You'll probably have to stir once or twice

to reheat the grains evenly.)

 

If you don't own a microwave, steam the grains over hot water.

 

GRAIN MEDLEYS for texture and visual variety, try boiling a few different

grains together. Start by selecting grains that have approximately the same

cooking times. Short-grain brown rice and barley are excellent together in a

ratio of 3 to 1. A small handful of wild rice, Colusari red rice, or black

barley adds nice color to the mix.

 

If you are a risk-taker, you can give longer cooking grains a head start in

the pot and then add shorter-cooking grains at appropriate intervals. For

example, start with wheat berries and then add short-grain brown rice 15

minutes later. Alternatively, if you soak the wheat berries overnight, you

can cook them with the brown rice right from the start.

 

Whole grains are more forgiving than white rice or pasta, and most offer a

10-minute window of chewiness before tasting waterlogged and overcooked. But

use this approach only if you have tolerance for occasional imperfection.

(Avoid combos with quinoa and millet, as these grains quickly turn to mush

if overcooked.) A safer way to create grain medleys is to cook and freeze

each type of grain separately. Combine and heat them as the spirit moves

you.

 

SEASONING GRAINS Coat grains very lightly with your finest olive, nut, or

herb-infused oil (or a combination).

 

Toss grains with finely chopped fresh herbs and/or toasted seeds or chopped

nuts.

 

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NOTES : Fearless Whole-Grain Cookery

Cook whole grains like pasta in an abundance of boiling water. When they are

tender, drain the grains and steam them in the hot, covered pot for a few

minutes. You'll end up with perfectly cooked morsels every time.

 

Use this recipe for pearl, hulled, and black buffalo barley; wheat or rye

berries; wild rice; kamut; quinoa; millet; Colusari red rice; and

short?grain brown rice. It's not necessary to rinse grains before cooking

except in the case of quinoa. See Grain Cooking Times for timing and

comments specific to individual grains. Since cooked grains freeze so well,

this recipe calls for preparing 1 pound of dried grains at a time, with the

idea of storing leftovers for later use.

[Guest guest]

I just wanted to thank Bonni for her posting on grain cooking times. I have a

similar list for beans and am very appreciative of the grains list. I've printed

it off for future reference. Thanks again Bonni and to everyone who posts such

yummy recipes.

 

Carrie

 

 

 

 

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