A recent article by Ali Slagle in The New York Times explores a simple method for boiling grains that doesn’t require any measuring or memorization. The method involves boiling grains in lightly salted water until they are tender and chewy, similar to al dente pasta. Slagle tested this method with 10 different types of grains and found that they all came out perfectly cooked.
The boiling method is a quick and forgiving way to cook grains, resulting in evenly cooked kernels without the need for rinsing beforehand. While there are exceptions for certain types of dishes that require a different cooking method, such as sushi rice or pilaf, most grains can be boiled successfully.
After cooking, the grains can be used warm as a side dish or cold in salads and stir-fries. They can also be stored in the refrigerator or freezer for future use. Cooked grains can add texture and heft to a variety of meals, including soups, frittatas, salads, and bowls.
The article includes approximate cook times for a variety of grains, as well as tips for storing, freezing, and reheating cooked grains. Overall, the boiling method offers a simple and versatile way to cook grains that can be easily incorporated into a wide range of dishes.
Note: The image is for illustrative purposes only and is not the original image of the presented article.
