Grains are not just for baking, so here are some tips on using barley, wheat berries, farro and more in your everyday cooking.
.” Place in a bowl, cover with 3 inches of water and then massage them to allow the chaff and broken kernels to float to the top. Pour those off with the water, and drain the grains in a fine-mesh strainer.Like beans, grains can benefit from soaking overnight, though it’s not mandatory, Abra Berens says in “
.” Soaking larger, tougher grains can reduce the cook time by half and ensure even cooking. There’s no need to soak quicker-cooking or cracked options, such as freekeh and pearl barley. If you buy packaged grains, the label should include cooking instructions . One method is absorption, in which you add a given ratio of water to grains and cook in a pot until the water has been fully absorbed and the grains are tender.
To cool and dry the grains before storing, frying or using in a cold salad, spread on a clean dish towel. This is a key step before freezing, Berens says, as putting warm grains in a container in the freezer can allow for bacterial growth., pictured above. “My foolproof combo for grain salads is this: a cooked whole grain, pickled vegetables or fruit, cheese, nuts, something green and a bit of salt and pepper,” Zimmerman says.
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