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Stock your pantry

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About
Pasta and grain dishes are especially useful for the busy cook because many can be made with pantry ingredients like garlic, olive oil, and canned tomatoes or tomato paste.
  • STOCK A SELECTION OF PASTA SHAPES Add variety to your menus by stocking pasta types that work with different types of sauces and soups, such as short, stubby shapes; ribbon and strand varieties; and soup pasta. The flavor and texture of imported Italian dried pasta are superior. The pasta has an elasticity that allows it to stand up to cooking without becoming mushy. Good-quality pasta is a sunny color with tiny specks of wheat visible. Couscous is another versatile meal element that looks and acts like a grain but is actually a form of pasta. Instant couscous, which cooks in about 5 minutes, makes an easy meal or hearty side dish.
  • STOCK A SELECTION OF RICES A mix of rices can add welcome variety to your meals: choose brown and white rice, which are available in short-grain and long-grain versions. Wild rice, actually the seed of an aquatic grass, is another good option. For risotto, you’ll want medium-grain Arborio rice. Some long-grain rice varieties have distinct fragrances and flavors, such as jasmine rice and basmati, favored for Thai and Indian food, respectively.
  • GO WHOLE GRAIN Check the aisles and bulk food bins at your local supermarket for whole-grain alternatives to your usual starchy side dishes. Polenta, the Italian form of boiled cornmeal, is available in instant or precooked forms that shave time off your meal preparation. Instant polenta can be boiled and topped with vegetables or meat, and precooked polenta can be sliced and grilled. Barley is nutty and chewy; it is a nice change from rice and a good addition to soups. Bulgur wheat can be added to many salads beyond tabbouleh, and farro, another form of wheat, lets you bring a taste of Tuscany to your dinner table in the form of hearty salads and side dishes.

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