Whole grains, such as brown rice and barley, are fantastic: they're delicious and nutty-tasting, super-versatile, and better for you than white rice, since they're full of vitamins, minerals, and fiber. We boil them in lots of water and then drain them— the way you'd cook pasta. Once you get the hang of making them, you'll find that it's really pretty easy. Use them in custom one-bowl meals, or as a base for stew, soup, or chili.
How to Cook Whole Grains
Kitchen Gear
- Measuring cup
- Large pot with lid
- Large spoon
- Mesh strainer
Ingredients
- 1 cup short-grain brown rice
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Serves: 2 Cups
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Instructions
Wash your hands with soap and water and dry them, then clean the counter top with a sponge. Gather all your kitchen gear and ingredients and put them on the counter.
- Fill the pot half full of water, then cover it and set it on the stove. Turn the heat to high and bring the water to a boil. (You'll know the water is boiling when you see bubbles breaking all over the surface.) Meanwhile put the rice in the strainer and rinse it under running water.
- Add the rice, stir it, then cover the pot again and boil the rice for 30 minutes.
- Pour the rice into the strainer in the sink (this is a job for an adult) and drain it really well.
- Return the rice to the pot, cover it, and leave it to steam, off the heat, for 10 minutes.
- Fluff the rice with a fork and serve.
Notes
For other grains, follow the instructions above for rice, including the draining and steaming, but just change the boiling time as suggested below; taste the grain after the suggested time to make sure it's just about done (the steaming will cook it a bit more):
- Cracked Wheat (also called "Bulgur Wheat"): Boil for 5 minutes.
- Quinoa: Rinse really well in the strainer (it's got a bitter coating) then boil for 20 minutes.
- Barley: Boil for 50 minutes.
- Spelt, Farro, or Kamut (all are types of wheat): Boil for 1 hour.
- Think Ahead: Freeze 1-cup portions of cooked grains in labeled zipper-lock bags, then you can thaw whatever you need whenever you like.