Cooking Grains
As you can see, creating variety in your diet with gluten-free grains won’t be an issue; however, properly cooking those grains could be if you simply follow the package instructions. While you can get by with decent results doing this, we’ve spent plenty of time in the test kitchen working with these grains and fine-tuning our techniques to ensure you get the best results every time.
There are two basic ways to cook grains: either with a measured amount of water or in abundant water. The latter method (called the pasta method) is best for larger grains that take a long time to cook. Simply boil them in a big pot of salted water and drain when tender. With so much water in the pot, there’s no risk of the pot running dry. And all that water ensures even, thorough cooking. For smaller grains, like rice and millet, we cook them with a measured amount of water in a covered pot over low heat, using either the absorption or the pilaf method (however, we have a unique oven method for cooking brown rice;). Once all the water has been absorbed, the grains are done. In general, we prefer the pilaf method because it adds a nutty, toasted flavor. However, the absorption method can work well in dishes where the grains will be seasoned aggressively once they are cooked.
Most grains should be rinsed before cooking to remove surface starch, detritus, or bitter coatings. (We prefer to buy quinoa labeled “prewashed,” but if you’re unsure, rinse it anyway to be sure to remove its saponin coating.) In some cases, we go on to dry the grains after rinsing since soggy grains can throw off the water-to-grain ratio. Also, soggy grains are hard to toast, which we do when cooking grains pilaf-style to deepen their flavor.
For the absorption or pilaf method, make sure to use a sturdy, heavy-bottomed saucepan with a tight-fitting lid. Following are the general directions; refer to the chart on the opposite page for specific water amounts.
PASTA METHOD
This method is well suited to larger grains (like oat berries) because it guarantees even cooking. In some cases, toasting the grains before adding the water lends a flavor boost. Grains cooked this way are ready to use in salads and soups. To quickly cool boiled grains for a salad, rinse them with cold running water.
Bring 2 quarts water to boil in Dutch oven. Stir in 1 cup rinsed grains and 1 teaspoon salt. Return to boil, reduce heat to low, and simmer until grains are tender. Drain in strainer in sink. Let sit in strainer for 5 minutes before using (or pat dry with paper towels) to remove excess moisture.
ABSORPTION METHOD
This is the simplest way to prepare small grains like millet and quinoa. It’s ideal when using these grains in salads. If you want fluffy rather than sticky grains, place a clean, folded dish towel between the pot and lid during the resting step to absorb excess moisture.
Combine 1 cup rinsed and dried grains, water, and ½ teaspoon salt in medium saucepan. Bring mixture to simmer, then reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed. Off heat, let sit, covered, for 10 minutes. Fluff with fork and serve.
PILAF METHOD
Toasting the grains in fat develops nutty flavor (however, we toast quinoa in a dry pan since toasting in fat makes it taste slightly bitter). You can also sauté spices and aromatics before adding grains; swap in chicken broth for some of the water; and/or stir in fresh herbs before serving. If you want fluffy rather than sticky grains, place a clean, folded dish towel between the pot and lid during the resting step to absorb excess moisture.
Heat 1 tablespoon unsalted butter or oil in medium saucepan over medium-high heat until melted or shimmering, according to recipe. Add 1 cup rinsed and dried grains and toast until lightly golden and fragrant, about 3 minutes. Add ½ teaspoon salt and water. Bring mixture to simmer, then reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed. Off heat, let sit, covered, for 10 minutes. Fluff with fork and serve.
RINSING AND DRYING GRAINS
1. Rinse grains in fine-mesh strainer under cool water until water runs clear, occasionally stirring grains around lightly with your hand. Set strainer over bowl to drain until needed.
2. If drying grains, line rimmed baking sheet with clean dish towel and spread rinsed grains over towel. Let grains dry for 15 minutes.
3. To easily and neatly remove grains from towel, pick up towel by corners and gently shake grains into bowl.
Formulas for Cooking Grains
Use this chart to determine the amount of water and the cooking time needed to prepare 1 cup of grains. If you’re using the absorption or pilaf methods, the grains should first be rinsed and dried well; if you’re using the pasta method, simply rinse the grains. You can cook 2 or 3 cups of raw grains using the pasta method by increasing the water to 4 quarts; the cooking time will be the same. You can cook 2 cups of grains using the absorption or pilaf method by doubling the amount of water and salt; the cooking time might require a few extra minutes.
GRAIN: Buckwheat Groats
METHOD(S): Pasta
WATER: 2 quarts
SALT: 1 teaspoon
TIME: 10–12 minutes
YIELD: 2¾ cups
GRAIN: Kasha (Roasted Buckwheat Groats)
METHOD (S): Absorption or Pilaf
WATER: 2 cups
SALT: ½ teaspoon
TIME: 10–15 minutes
YIELD: 3 cups
GRAIN: Millet
METHOD (S): Absorption or Pilaf
WATER: 2 cups
SALT: ½ teaspoon
TIME: 15–20 minutes
YIELD: 2¼ cups
GRAIN: Oat Berries (Oat Groats)
METHOD (S): Absorption or Pilaf
WATER: 1⅓ cups
SALT: ¼ teaspoon
TIME: 30–40 minutes
YIELD: 2¾ cups
METHOD (S): Pasta
WATER: 2 quarts
SALT: ½ teaspoon
TIME: 45–50 minutes
YIELD: 2¾ cups
GRAIN: Quinoa (any color)
METHOD (S): Absorption or Pilaf
WATER: 1 cup plus 3 tablespoons
SALT: ½ teaspoon
TIME: 18–20 minutes
YIELD: 2¾ cups
GRAIN: Long-Grain White Rice, Jasmine, Basmati
METHOD (S): Absorption or Pilaf
WATER: 1½ cups
SALT: ½ teaspoon
TIME: 16–18 minutes
YIELD: 3 cups
METHOD (S): Pasta
WATER: 2 quarts
SALT: 1 teaspoon
TIME: 12–17 minutes
YIELD: 3 cups
GRAIN: Long-Grain Brown Rice
METHOD (S): Pasta
WATER: 2 quarts
SALT: 1 teaspoon
TIME: 25–30 minutes
YIELD: 2½ cups
GRAIN: Wild Rice
METHOD (S): Pasta
WATER: 2 quarts
SALT: 1 teaspoon
TIME: 35–45 minutes
YIELD: 2½ cups