Whole grains can take some time to cook, but they will keep in the fridge for days, and in the freezer for months, so I encourage you to cook 2 or 3 cups (raw) of any grain at once. You can freeze most of the cooked grains in meal-sized portions. And with a batch in the fridge, you can more quickly make virtually all the recipes in this chapter, plus add a sprinkle to any number of soups, salads, and vegetable dishes.
Quick-Cooking Grains
These are the grains that cook in 5 to 20 minutes. Within this category, they’re pretty much interchangeable. So if you don’t have one on hand, try any of the recipes with another that you do. Quick-cooking grains include: