How to Cook Gluten-Free Grains
The grains we use most often are gluten-free
Our four favourites are:
Quinoa
Buckwheat
Millet
Brown Rice
These can all be cooked in a pot on the stove by the “absorption” method.
You can cook any amount at one time....
just keep the ratio of 1 part grain to 2 parts water.
To make about 3 cups cooked grain
1 cup grains
2 cups water
Pinch sea salt
1) Rinse the grains briefly under running cold water, in a fine-mesh.
2) Transfer grains to a small saucepan. Add measured water and sea salt.
3) Bring to a boil over a medium heat, then turn heat down very low. Cover with a lid.
4) Continue to simmer until all the water has been absorbed (see cooking times below). Check all the water is gone by using a spoon to pull the grain aside at the bottom of the pot .
5) If time allows, leave to stand with the lid on for 10 minutes before eating.
Cooking times for different grains
Quinoa, Millet and Buckwheat: 15-20 minutes
Brown rice: 35-40 minutes
What can we do with left-over grains?
You know the story - you cooked a pot-full of rice, only to be left with half of it after dinner! You can use any grain variety in each of these recipes. Checkout:
Dutch Cinnamon Rice Pancakes
Rainbow Rice Salad
Quinoa Fruit Salad
