Precooked Grains with Butter or Oil

Makes: 4 to 6 servings

Time: About 10 minutes

F O

No matter how you cook grains — I’d suggest following the preceding recipe — you can store them in the refrigerator and reheat them, with flavorings, in a snap. Even if you do nothing more than warm them in olive oil, perhaps with a little garlic, they’ll be delicious. And as you can see from the variations, you can take this in plenty of different directions.

• 3 tablespoons olive oil, butter, or a combination
• 1 teaspoon minced garlic (optional)
• 3–4 cups any cooked grain
• Salt and pepper

1. Put the oil and/or butter in a large skillet over medium heat. When the oil is hot or the butter is melted, add the garlic if you’re using it, and cook, stirring, for about 30 seconds.
2. Add the grains and cook, stirring occasionally, until hot, 10 minutes at the most. Sprinkle with salt and pepper. Taste, adjust the seasoning, and serve.

Precooked Grains with Onions You can add 1 tablespoon (or to taste) minced fresh chile like jalapeño or Thai, or red chile flakes or cayenne to taste if you like here too: In Step 1, use the garlic or not, as you like. Add about 1 cup chopped onion and cook, stirring occasionally, until it just begins to brown, about 10 minutes. Proceed to Step 2.

Precooked Grains with Onion and Mushrooms Reduce the onion in the preceding variation to about ½ cup and add ½ cup sliced shiitake mushroom caps or other fresh mushrooms. Cook, stirring occasionally, until both onion and mushrooms brown at the edges, about 10 minutes. Proceed to Step 2.

Precooked Grains with Nuts or Seeds In Step 1, use the garlic or not, as you like. Add ½ cup whole or roughly chopped nuts (cashews or pistachios are good, but any nut or seed is fine) and cook for 30 seconds (for sesame seeds) to a minute or 2 (for cashews), until the nut or seed is fragrant but not browned. Proceed to Step 2.