I’ve found that people want to eat whole grains — but they don’t think they have time to cook them. Good news: there are plenty of delicious, whole grains that cook in 20 minutes or less. The best part is that you can make the rest of your meal while they slowly simmer. You can also make several servings and eat them for several days; reheat by steaming for a minute or so.
If you’ve been wanting to try a new grain, but can’t seem to find the time, I invite you to try:
– quinoa: my favorite grain! quinoa is chock full of protein and is very filling. I prefer red quinoa, but you can also buy tan or black quinoa. Make sure you rinse it well in cool water before cooking.
– millet: a staple in Africa that cooks up very quickly. The texture is like cous cous, but fluffier. Tastes great if you stir in sauted mushrooms, onions, or peppers.
– brown kajira rice: an heirloom, aromatic rice from Bengal. Smaller than traditional brown rice, but just as flavorful.
– bhutanese red rice: a coloured, short grain rice that is soft with a nutty flavor. Great by itself or mixed into pilafs with other grains. (pictured above)