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  Cooking Whole Grains



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Cooking grains like spelt and einkorn are as easy as cooking rice—
the 1 part grain to 2 parts water proportions are even the same!
Cooking methods listed below use a one to two-quart saucepan with a tight-fitting lid.

The Simple Boil
Bring 2 cups of water to a full, rolling boil.
Stir in 1 cup of whole grain.
Return to boil, reduce heat to low and cover.
Check after 45 minutes—the texture should be tender, but not mushy.
If using for cold salad, rinse cooked grain in a mesh strainer.

The Pilaf Method
Sauté 1 cup grain in 1 T oil or butter for 1 minute.
Add 2 cups hot water, bring to boil, reduce heat, cover and cook 45 minutes before checking.
Veggies may be sautéed first, then add grain and continue to cook as described above.

Copyright © 2013 Stefanie Samara Hamblen