Grain Pilafs

Many cuisines include grains prepared and served as a pilaf. This method includes sweating or parching the whole or polished seeds in fat, and then simmering them in a distinct amount of a flavorful liquid. To ensure full hydration of the seeds during cooking, the proper grain-to-liquid ratio is imperative. Cooked in too much liquid, the grains will become mushy and soggy, resembling a porridge. Too little liquid will leave them hard and under-cooked no matter how much time they spend on the fire. Stirring the pilaf should only be done before the liquid has come to a boil; excessively mixing the grains throughout the cooking will potentially result in a scorched, sticky, and mashed-up pilaf. Once a slow simmer has been established, the cooking vessel needs to be covered with a tight-fitting lid for the remainder of the cooking time. When the pilaf is done, it needs to rest for at least 15 minutes before it is gently loosened up with a fork or wooden spoon. See Table 5.3 for the ratios of grain cooking.