How to cook grains

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I haven't tried this method yet. Thought it looked interesting.

 

* Exported from MasterCook *

 

How to Cook Grains

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : ** ELF ** VegRecipes

Interesting Info

 

Amount Measure Ingredient -- Preparation Method

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*** None ***

 

The problem with cooking grains is that they often turn out mushy and

tasteless.

Cooking grains is also difficult because the type of grind (coarse, medium or

fine) can dramatically affect the outcome -- coarse-grain bulghur is cooked

very differently than the finer grinds.

 

I set out to find a preparation method that was both universal and which

turned out distinct, flavorful grains every time.

 

I started off cooking grains like rice. One cup of grain was placed in a pot

with 2 cups of boiling water and a 1/2 teaspoon of salt, reduced to a low

simmer, covered and cooked for 10 to 20 minutes.

 

I found that the grains did not cook up light and separate; I often ended up

with a sticky mass. I tried an old Chinese method of cooking rice, which is

to boil it. I used 1 cup of grain in 6 cups of boiling water, reduced the

water to a steady simmer, and cooked uncovered for 10 to 12 minutes. I poured

the grain and water into a fine colander and let it sit for 10 minutes,

finishing by fluffing with a fork.

 

The results were excellent; light, distinct grains with no starchy exterior.

(Never stir grains while they are cooking. This will rupture the cells and

create a starchy, sticky dish.)

 

My guess is that the extra water helps to dilute the starch that is leeched

out of the grains while cooking, yielding a less sticky end product. This

method does not work for kasha nor medium and fine bulghur, which are both

prepared by different methods.

 

I also found that if the grains were dry roasted or sauted prior to cooking,

the flavor was enhanced considerably. To dry roast, simply add the grain to

an ungreased pan and place over medium heat. Shake or stir the pan

continuously for 3 to 6 minutes. Remove the pan from heat before the grains

turn too dark and start to burn.

 

When cooking grains, you can substitute chicken, beef or vegetable stock for

some or all of the water called for in the recipe. As a rule, I suggest

replacing no more than half of the water with stock so that the delicate

flavor of the grains is allowed to shine through. I also suggest that you use

a low-sodium stock if you buy it canned -- the full-strength commercial

stocks are extremely salty.

 

For those of you not familiar with the basic grains, here is a quick primer:

 

Barley: The most common form of barley is pearl barley and it cooks in about

30 minutes. Pearl barley is relatively large and has a split-grain which is

long, tear-shaped and light brown. When cooked, it has a crunchy texture

which is distinctive but not unpleasant. Whole hulled barley, available only

in some health food stores, must be soaked overnight and then cooked for

about an hour. Usually sold pearled or whole, hulled.

 

Bulghur: This is a derivative of wheat berries which is made from either red

wheat or white wheat, the former producing a darker bulghur than the latter.

The berries are parboiled or steamed, dried (some of the bran may be removed)

and then crushed into various grinds. Bulghur is available in three different

textures: fine and medium can be prepared by soaking in boiling water; the

coarse texture has to be simmered in water. Usually sold in a medium grind.

 

Millet: Millet is not strong-flavored and is a small, yellow grain which

often retains some crunch even after cooking. It cooks up into very small but

separate kernels which maintain their texture after cooking. Usually sold

whole.

 

Quinoa (pronounced " keen wha " ): The grains are relatively small and look like

tiny, light-colored pearls and are crunchy when cooked. Be sure to rinse

quinoa before cooking as the kernels contain an outer coating of saponin, a

natural insect repellent, which leaves a bitter aftertaste. Usually sold

whole.

 

 

Cooking time for dry-roasting grains

 

Grains were dry roasted in a non-stick skillet over medium-high heat.

 

Quinoa: 4 minutes

Barley: 5 minutes

Bulgur: 4 minutes

Millet: 3 minutes

 

 

 

Master Recipe for Grains

Makes 3 cups

 

This recipe works fine for quinoa, millet, barley and coarse-grain bulghur.

You may substitute up to half of the water with chicken or vegetable stock.

See chart below for cooking times.

 

 

1 cup quinoa, millet, barley or coarse-grain bulghur

6 cups water

1 teaspoon kosher salt

 

Rinse grain in a colander. Bring the water and salt to a simmer. Add grain

and reduce heat to a steady simmer. Cook for the times shown in the chart

below. Pour into a sieve or fine colander and let drain for 10 minutes. Fluff

with a fork and serve.

 

 

Cooking times for basic grains

 

The cooking times below are to be used with the Master Recipe for Grains

above.

 

 

Quinoa: 10 minutes

Millet: 12 minutes

Pearl barley: 45 minutes

 

Coarse bulghur: 12 minutes, remove from heat, let sit for 5 minutes, then

drain.

 

Christopher Kimball is the founder and editor of Cook's Illustrated magazine,

based in Brookline. He is the author of " The Cook's Bible, " (Little Brown;

New York, NY; 1996).

 

http://www.townonline.com/swampscott/entertainment/cooking/029885_2_how_011497

_9988b5c9bc.html

 

Formatted by Whome40 Mar 2000

 

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0