Cooking Basics - Grains
- Rinse & sort all grains before cooking.
- Measure grains and add 2-3 cups of water for every 1 cup of grain.
- Add 1 tablespoon of vinegar or lemon juice for each cup of grain.
- Soak the grains for 8-24 hours.*
- Strain and rinse the grains well.
- Return the grains to the pot and add the water ratio listed above.
- Bring grains and water (or stock) to a boil, then reduce heat to a simmer and cover tightly and cook for 20-30 minutes. **
- Avoid stirring grains while cooking - it can make them sticky and gluey.
- If liquid remains after the grains are tender, drain it off.
- If the grain is too hard or dry, add more and increase cooking time.
- For fluffy grains, lift gently and separate with a fork. For a firmer texture, let stand a few minutes after removing from heat, covered.
*For quinoa, do not soak the grain prior to cooking. Simply rinse the grain until the water is clear.
**Remember, cooking times will vary depending on heat, type of pan, the age of grain, and other factors.
Cooking Basics - Beans, Peas, Lentils
*Remember, cooking times will vary depending on heat, type of pan, the age of beans/peas/lentils, and other factors.
- Rinse & sort all beans/peas/lentils before cooking.
- Measure grains and add 4 cups of water for every 1 cup of beans/peas/lentils.
- Add 1 tablespoon of vinegar or lemon juice for each cup of beans/peas/lentils.
- Soak the beans/peas/lentils for 8-24 hours.
- Strain and rinse the beans/peas/lentils well.
- Return the beans/peas/lentils to the pot and cover with water so that the water line is at least two inches above the beans/peas/lentils.
- Bring beans/peas/lentils and water to a boil, then reduce heat to a simmer and cover with a lid allowing them to cook to desired tenderness (45 minutes to 2 hours).*
Storage - Beans, Peas, Lentils, & Grains
Store dry grains in a tight-lidded container away from heat and light. Buy local & often for optimal freshness.
Tips & Ideas
- Try combining various grains, they blend beautifully. Cook separately for best results.
- Cook in coconut or almond milk, and add slivered almonds or other chopped nuts, dried fruits such as currants or dates, pumpkin seeds, or a bit of butter.
- Cook grains in advance and refrigerate for later use. Reheat on the stove with a sprinkle of water to steam gently.
- Season & serve warm as a side
- Add fruit & honey & top with yogurt for breakfast
- Replace rice in your favorite recipe
- Add to hearty soups and stews
- Cook in large batches and use throughout the week