Puffed Uncooked Grains

Makes: 1 cup

Time: 15 minutes

F M V

This is the method to use for small grains, as they don’t require water or oil to puff. You can scale this recipe up, but only put 1 tablespoon of grains in the skillet at a time; otherwise they’ll just burn and not pop. If your grains don’t pop, they probably aren’t fresh enough; like popcorn, despite starting with a dried product, you’re relying on internal moisture to create pressure on the outer hull. Buy your grains at a store with high turnover and you should avoid this issue.

These are best mixed with Puffed Cooked Grains (page 422) since you can only make a small amount at a time.

• ¼ cup whole dried grains (like millet, sorghum, quinoa, or amaranth)

1. Heat a large dry skillet over medium-low heat. When the skillet is hot, add 1 tablespoon of the grains and cover. Gently shake the pan often to prevent browning, and listen for the quiet popping (it won’t be anything like popcorn). When the grains have puffed, dump them onto a rimmed baking sheet to cool. Repeat with the remaining grains.
2. Let the grains cool completely before transferring them to an airtight container. They’ll keep for weeks.