Grain-cooking Basics

Our wheat, oats, barley and rye can be cooked simply on the stovetop and then used in any number of preparations.

To cook: Combine 1 part grain with 3 parts water in a heavy saucepan with a pinch of salt. Use 1/4 – 1/3 cup uncooked grain per serving. Bring to a boil, reduce heat to medium low, and simmer, covered, for 50 minutes-1 hour. Grains should be tender, but pleasantly chewy. Drain.

You can reduce cooking time by first soaking grains overnight, or up to 48 hours. For this method, cover grains with filtered water by one inch, and leave to soak for at least 12 hours or up to 48 (if you are soaking them for longer than 12 hours, store them in the refrigerator). Drain, discarding soaking liquid, and cover with 2 parts water to 1 part grain in a heavy saucepan. Add a pinch of salt, bring to a boil, and simmer for 20-30 minutes, until tender. Cooking time will depend on how long the grains were allowed to soak.

Once grains are cooked, they can be drained and used right away or cooled and stored in the refrigerator for 2-3 days. Add them to soups, dress with vinaigrette for grain salads, combine with nuts, seeds, berries, honey and yogurt for breakfast, or use them simply in place of rice or quinoa.  See our pages devoted to individual grains for additional serving suggestions and recipes.

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