The Kitchn has some good advice for anyone looking to
add more whole grains to their meals, but concerned about how
tricky they are to cook. It's easily understood for anyone who
knows how to cook pasta:
"Basically, I use the same method for cooking whole grains that
I use for cooking pasta: I simmer the grains in a good amount of
salted water until they are the right texture, and then drain them.
Some grains like quinoa benefit from a 10-minute rest in the
covered pot after draining, which gives a better texture, but for
most of the other grains I use on a regular basis, such as barley,
wheat berries, or farro, this isn't necessary."
And the best thing - no risk of scorching!
For some recipe suggestions, check out Susie's blog
reviewing an interesting new cookbook that will really
educate you about grains: Grain Mains: 101
Surprising and Satisfying Whole Grain Recipes for Every Meal of the
Day.
