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Cooking Grains
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By Brenda Davis and Vesanto Melina
Published 2018
It will be easier to add small amounts of whole grains to soups, salads, and meals if you cook large quantities of them at a time. You can store individual or meal-sized portions of cooked grains in the freezer in labeled ziplock bags or glass jars; they will keep for six months.
Cook whole grains in a heavy saucepan with a tight-fitting lid to retain moisture. Bring the amount of water recommended in table 8 to a boil over medium-high heat. Add the grain, stir, and return to a boil. Decrease the heat to low, cover, and cook for the recommended time. Many whole grains will fluff up if you remove the saucepan from the heat after the grain is cooked and let it rest covered for a few minutes. This will also help the individual grains separate and not stick together as much when leftovers are stored.