Gluten-Free Grains

COOKING WITH GLUTEN-FREE GRAINS

• Whole grains have a shelf life – store them in the refrigerator. Should smell sweet, if at all.
• Rinse most (not all) whole grains in cold water. Dry them by stirring them in a saucepan over moderately low heat. Toast them until fragrant. This enhances their nutty flavor and speeds cooking time.
• For firm, fluffier grains to be used for salad, add boiling, salted water to grain.
• For tender, “stickier” grains, combine grain and cold salted water in a pot and bring to a boil.
• If you stir grains while they are cooking, they will release their starches and become creamy.

Short grain brown rice can also be purchased in instant or pre-cooked varieties.

Preparation guidelines:

• Rinse 1 cup brown rice in cold water. Dry rice by toasting over moderately low heat.
• Boil 1 ¾ cups of salted water.
• Add boiling water to 1 cup rice. It will boil vigorously – be warned.
• Bring to a boil. Reduce heat, cover and simmer for about 45 minutes or until water is absorbed.
• Remove from heat and let stand, covered, for 10 minutes.

Wild rice has a nutty, chewy texture. It takes longer to cook than brown rice. You can reduce cooking time to 45-50 minutes by pre-soaking 1 cup wild rice in 2 cups water for 8 hours.

Preparation guidelines:

• Rinse 1 cup wild rice in cold water. Dry rice by toasting over moderately low heat.
• Boil 4 cups of salted water.
• Add 1 cup wild rice to boiling water.
• Reduce heat, cover and simmer about 1 – 1 ¼ hours or until rice is tender (should butterfly slightly).
• Place rice in colander and drain excess water.

 Quinoa is a rich source of protein and is prepared like rice, but takes much less time to cook.

Preparation guidelines:

• Rinse 1 cup quinoa thoroughly in cold water. Dry quinoa by toasting over moderately low heat.
• Boil 1 ¾ cups of salted water.
• Add boiling water to 1 cup quinoa. It will boil vigorously – be warned.
• Bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until all water is absorbed.
• Remove from heat and let stand, covered, for 10 minutes.

 Kasha (hulled buckwheat kernels) can be substituted for most grains in a wide variety of recipes.

Preparation guidelines:

• Do not rinse kasha.
• Toast 1 cup kasha over moderately low heat.
• Boil 1 ¾ cups of salted water.
• Add boiling water to 1 cup kasha. It will boil vigorously – be warned.
• Bring to a boil. Reduce heat, cover, and simmer 10-15 minutes or until all water is absorbed.

Polenta (Cornmeal) can be used as a pasta substitute (prepare polenta very thin in a sheet pan and slice it into rectangles or squares for mock lasagna) or as a tortilla replacement in Mexican cooking (prepare your favorite burrito filling and serve it over polenta). Dried cornmeal can also be seasoned and use it to coat fish.

Preparation guidelines:

• Boil 4 cups of salted water.
• Slowly whisk 1 cup of corn meal into boiling water.
• Stir constantly, over medium/low heat, for about 20 minutes.