The grains portion of the website might be my favorite. These grains and pseudograins listed below are the foundation for my cooking. Grains are such an important role in my vegetarian diet. I know they aren’t for everyone but if you’re here, chances are you are in the ‘excited about grains’ camp with me.
Cooking: I use two different methods for cooking grains, explained per grain on each page. There’s the pasta method, which simmers grains like you would pasta until the grains are tender then the liquid is drained. Or there’s the what I call the just-right method that results in either a creamy porridge or a lightly, fluffy grain. In either cooking case, I typically use salt, a mix of water and vegetable broth, and a myriad of aromatics such as onions, celery, herbs, and spices (depending on the recipe). Your best tool when it comes to cooking is taste- always taste for texture and add more liquid as needed. There’s also a school about sprouting grains, which I think is fascinating and good practice to add to your cooking.
Storage: I keep a simple rule of 1 year for grains, 6 months for flour (stored in the freezer). I’ve had both last longer but it’s a good idea to cycle through occasionally. Grains and flours can go rancid, so this is where you want to use your nose. If it smells funky, chances are you should pitch it. After cooking, grains will last a few days in the refrigerator or you can freeze small batches of grains upwards of three months which is a great way to prep ahead.
Flour: Every whole grain listed below can be made into flour. Grinding your own flour is rewarding and offers a fun way to use an entire pantry section in a new way. There are a few techniques for milling your own flour and if you’re interested in learning more, I suggest checking out my book: The Homemade Flour Cookbook.
