Massage, Bodywork, Health and Fitness

Food Friday- Grains

How to cook Grains? For this weeks basic cooking we will look at the basics of cooking grains, it’s a cinch! I am so not on board with the no grain diets they just don’t work for me. I stick with healthy whole grains as a standard part of my eating plan.

My favorites are Quinoa, Millet, Steel Cut Oats, Short Grain Brown Rice and Amaranth.

You will almost always find cooked quinoa in my fridge. I add substance to my salads with a scoop of quinoa or have it with steamed or sauteed vegis. I eat it with chili or soups and sometimes have it for breakfast. Quinoa in particular has a balance of amino acids so it is a good form of vegetarian protein. It is technically a seed not a grain as a matter of fact.

Quinoa I cooked today

The basic way to cook grains is super easy just keep an eye on them.

2 parts water to 1 part grain or 1 cup grain and 2 cups water. You get the idea.

Put in a pot and bring to simmer on medium/low for between 15 to 30 minutes depending on the grain. It is done when all the water is absorbed and it is no longer bubbling.

You really should rinse all grains before cooking but you absolutely have to rinse quinoa otherwise it will be bitter. So run it under water for 30 seconds just to be sure!

To add flavor while cooking you could use vegetable or chicken broth instead of water. You can add some of your favorite salt free seasoning and or some soy sauce or Bragg’s liquid aminos or you can add chopped onions and garlic while cooking too. My new favorite is some coconut oil gives the grains a richness that is very yummy!

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