Whole Grains · 13 August 2013


Any (whole) grain:
Brown rice,
Steel-cut oats,


Boil two cups of water for every cup of grain. Add the grain, cover, and let the water come to a boil again. When the water comes to a boil, simmer (with the cover on) for twenty to forty minutes. Let steam with no heat for ten minutes.

It might seem intimidating to cook whole grains (at least it was for me), but they are pretty easy. Maybe I am wrong, but all the grains that we have cooked so far have been prepared the same way. Boil water, add grain, boil the mixture, simmer, steam. Even the ratio of water to grain has been the same – two to one. The only thing that has really been different is the time. Somewhere between twenty and forty minutes with ten minutes steaming with no heat seems to do the trick. The steel-cut oats are perfect when cooked twenty minutes while the brown rice is best between thirty and forty.

Now that I am proficient at cooking grains, I suppose I can help making dinner more. I should anyway. After all, it is my fault that we need to cook differently. Gone are the days of making white rice, throwing a slab of meat on the grill, and maybe throwing together a salad. Here to stay are the days of cutting up veggies, making salads, and cooking grains. It is more work and I need to pick up the extra load. At least I can now make one more contribution by cooking those delicious whole grains.

© 2013 Michael T. Miyoshi

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