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.
This is really handy! All on one page…and important little nuances for each one. And toasting is a new dimension for us.
Than you.