Ancient Grains for Modern Meals - Maria Speck [19]
MAKING AHEAD
Many grains can be cooked ahead. To ease your busy schedule, you will find this information in notes labeled “to get a head start” throughout this book. After cooking and steaming the grains, uncover the pot to allow them to cool, and then transfer them to a lidded container and refrigerate. Cooked grains will keep in the fridge for five days.
Chilling can harden the starch in many grains so they will clump together, and others such as millet can become a lumpy, hard mass. This is not a problem. Just separate the grains before using them in cooking, either with a wooden spoon or with your fingers. The grains will soften nicely when reheated (see below).
If you don’t anticipate using your grains within several days, freeze them, either in ziplock bags or in plastic or glass containers. All grains freeze well for at least three months. You can defrost grains in the microwave straight from the freezer (if they are in a microwave-safe container), or defrost them in the fridge overnight and reheat as described below.
REHEATING
If you want to reheat grains, place them in a saucepan with about ¼ inch of water, cover, and heat over medium-low until they are softened and warmed through. Or use the microwave to reheat them. Place the grain in a microwave-safe bowl, cover with a paper towel (no need to add water), and microwave on high until the grain is steaming hot, stirring once or twice in between.
QUICK-COOKING WHOLE GRAINS
The grains below are my go-to grains for busy weeknights. Some, like whole wheat couscous, can be on the table in 5 to 10 minutes; others simmer for up to half an hour while the rest of dinner gets prepared. More details are provided on the preceding pages.
SLOW-COOKING WHOLE GRAINS
This table lists all the grains that cook up best when soaked ahead. It also includes grains for which soaking is optional but that typically require 30 to 60 minutes of simmering. More details can be found on the preceding pages.
I have laid out this cookbook using just enough grains for each recipe. Often these are relatively small amounts. I have done this to entice you to try these grains in many different ways. The more familiar you get with whole grains, the more likely it is that you will experiment with them in your day-to-day cooking, preparing larger amounts. This is where the table below will come in handy.
To include delicious “slow” whole grains into your busy life, you can do what I do:
• Cook your grains ahead on the weekend.
• Make more than you need and chill or freeze (see “Making Ahead”).
• Soak your whole grains in the morning before you leave for work, and start cooking them the moment you step in the door. By the time you wash up and take a deep breath, your grains will be halfway there.
PARBOILED BROWN RICE
While I sometimes passionately pursue time-consuming kitchen projects with infinite patience, I’m also a busy person who often wants to eat fast and well. Brown rice, a versatile staple, never cooks fast enough for me. Depending on the freshness and the kind, it can set you back up to fifty minutes. Inspired by store-bought parboiled rice, I have tested a number of different parboiling methods for brown rice. I find this one easy and delicious.
I keep parboiled rice on hand pretty much at all times, either in the fridge or in the freezer for last-minute dinners. I find it tastes much better than any of the commercial instant or quick-cooking varieties. If you want to make large amounts, you can multiply the recipe as needed. It’s dead easy. Try the parboiled brown rice in dishes such as the Greek Egg and Lemon Soup with Chicken and Brown Rice or the Spring Pilaf with Artichokes and Green