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Currants with Dill, Mint and Lemon

Add a handful of dried currants to the grain when adding the required water and cook according to the basic instructions for the grain you are using. Top the cooked dish with 2 tablespoons each finely chopped fresh mint and dill and a squirt of lemon juice.

Peanut and Curry Pilafa

Cook ½ cup chopped onion in 2 tablespoons olive oil over medium-low heat until golden, about 5 minutes. Add 2 teaspoons Madras curry powder and a cinnamon stick and cook for 1 minute. Add the grain and the required water and cook according to the basic instructions for the grain you are using. Top with chopped dryroasted unsalted peanuts.

Cranberries and Pistachios

Add a handful of dried cranberries to the grain and cook according to the basic instructions for the grain you are using. Top with a handful of toasted unsalted pistachios and 2 tablespoons thin-sliced scallion greens. Or substitute walnuts for the pistachios and drizzle the grain with 1 tablespoon walnut oil.

Pilaf with Crisp Brown Onions

Cook the grain in 1 tablespoon olive oil over medium-low heat until it becomes a shade darker. Cook according to the basic instructions for the grain you are using. Cook 1 cup thin lengthwise slices onion in ¼ cup olive oil over medium-low heat until dark golden brown, 8 to 10 minutes. Drain and spoon the onion on top of the grain.

BUCKWHEAT OR KASHA

Buckwheat, a grass related to rhubarb, is called kasha when toasted. The untoasted buckwheat groats have a mild taste, while kasha has a more pronounced flavor. Typically, buckwheat and kasha are mixed with an egg or egg white to keep the grains separate as they cook. I prefer to heat the grain in olive oil for about 5 minutes, or until lightly toasted.

Basic Preparation

Sauté 1 cup buckwheat or kasha in 2 tablespoons olive oil over medium-low heat, stirring, until lightly toasted, about 5 minutes. Add 2 cups water and 1 teaspoon coarse salt and cook, covered, over medium heat, without stirring, for 10 minutes.

BULGUR

Bulgur is among the quickest-cooking of all whole grains. It is made from boiled, dried, cracked and partially cooked whole wheat kernels. Usually sold in bulk, it is available in three textures: fine, medium and coarse. I prefer the medium or coarse grains because they retain their chewy texture and pleasant consistency when cooked.

Basic Preparation

To toast Toasting the bulgur before adding the water is optional, but intensifies its nutty taste. Preheat the oven to 350°F. Spread 1 cup medium-or coarse-grain bulgur in a 13-by-9-inch baking pan or on a rimmed baking sheet and bake, stirring once, until lightly toasted, about 10 minutes. Or heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add 1 tablespoon extra-virgin olive oil (optional) and the bulgur. Toast, stirring frequently, adjusting the heat between medium and medium-high, until the bulgur becomes a shade darker, about 5 minutes. Then proceed with the soaking or direct-heat instructions.

To soak in boiling water Place 1 cup medium- or coarse-grain bulgur (toasted or untoasted) in a medium bowl. Add 1¼ cups boiling water for medium and 1½ cups boiling water for coarse, 1 tablespoon extra-virgin olive oil (optional) and ½ teaspoon coarse salt; stir. Let stand, tightly covered, until the water is absorbed and the bulgur is fluffy, about 20 minutes. Coarse-grain bulgur may take up to 10 minutes longer. Taste the bulgur. If the consistency and chew is to your liking, it is ready. If you prefer a softer texture, let stand for 10 minutes longer. If the bulgur has not absorbed all the water, transfer it to a fine-mesh strainer and press down with the back of a spoon to extract the excess moisture. (Fine-grain bulgur needs equal parts bulgur to water and softens in 10 minutes.)

Bulgur Boiling Water Soaking Time (minutes)

1 cup coarse-grain 1½ cups 30

1 cup medium-grain 1¼ cups 20

1 cup fine-grain 1 cup 10

To cook over direct heat Combine 2 cups water and ½ teaspoon coarse salt in a saucepan