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Easy Ways to Cook Whole Grains

Over 20 Ways to Enjoy Whole Grain Goodness


6/19/2010 5:35:50 PM

My kamut cooks in about an hour with the rest of the barley, oats, spelt, etc. I usually let the pot sit and cool after cooking to absorb the last of the water. I LOVE those big kamut grains and how they kind of pop between your teeth when you bite them.
6/19/2010 2:01:15 PM

DOLLIE6's SparkPage
You still did not say how long to cook kamut. I had to cook mine two hours on the stove.
It was like big brown rice and was very good. The grains are big.
6/19/2010 3:44:02 AM

HIGH5PIRIT's SparkPage
That's interesting. I used to cook type of grains called " Freekeh", I don't know what does it mean in English. It is very tasty , can be found whole grain or even ground to make a soup from it and like what you mentioned adding some flavors does really make a difference. This is how I cook the Freekeh grains with chicken:
- in a Saucepan Golden the chicken pieces with little bit of olive oil, season with salt and black pepper only then leave aside.
- add a chopped onion into the same oil and keep to tender on low heat with lid on for about 5 minutes.
- Add 250g of Freekeh grains and keep stirring every 2 minutes for 10 minutes untill you hear a sound like rattle shaker, add black pepper and half tsp of Cinnamon stir then leave aside.
- Return the chicken and the Freekeh into the saucepan add the chicken broth to cover the freekeh 3 cm over it.
- on high heat bring it to boil then reduce to the minimum and leave to cook for 50 minutes.
It is very tasty, healthy and not fatty at all and the best to skin the chicken and remove any fat seen. As any grain you have to count the calories. Enjoy..
6/19/2010 1:45:00 AM

Does anyone have any tips for getting brown rice cooked in a rice cooker to stick together better so it can be easily picked up with chopsticks? We currently use a 1:1 mix of white and brown rice just so that it can be eaten in this fashion. The hulls on brown rice seem to deny any sticking power unless something else is added to the brown rice; I was wondering if we could avoid having to mix it with anything.
6/19/2010 1:20:59 AM

EARTHNUT's SparkPage
I like to use 1 1/2 cups of water per 1 cup of brown rice. Cook until the water is just gone from the bottom of the pot, about 40 minutes. I prefer it this way because the rice is more al dente, rather than soft and glutenous. In fact, I make all my whole grains, couscous, and polenta with 1 1/2 cup water to 1 cup grain. I just vary the cooking time.
4/21/2010 11:55:28 PM

ANNIEGOOSE10's SparkPage
i LOVE quinoa. just recently found red quinoa at the co-op that i go to. will be going back there hopefully on friday and will get more, as well as spelt -- which i also love.

i make a mixture of quinoa, lentils of different colours, orzo, red quinoa and split peas. it's REALLY good. originally found it at trader joe's -- but it was expensive for a small package. so i went to the co-op, bought up all the ingredients and made my own blend.
4/2/2010 10:38:39 AM

Wild rice wasn't on the list. It's technically a grass, but I like to cook it with brown rice. It add a different texture. Add fresh vegetables to this combination for a great pilaf.
4/1/2010 8:48:32 PM

STRINGS58's SparkPage
This was sent out during Passover, so I'll have to pass over it until sometime next week!
4/1/2010 4:44:10 PM

KARYNY2000's SparkPage
Bulgar wheat is another whole grain product that I love!!! Lots of fiber and you can make it with just about anything! :)
4/1/2010 4:14:31 PM

One great way to make any of these and to add GREAT flavor is to chop onion, garlic and tomato and caramelize them first. Begin cooking any of these high fibers rice or grains as directed and about 3/4 of the way to cooking thoroughly, add the onions, tomatoes and garlic you just cooked! Yum! They work best with olive oil!
4/1/2010 12:27:15 PM

My everyday breakfast is a bowl of whole grains--a mix of barley, oat groats, kamut, spelt, rye, wheat berries, wild rice, and/or whatever I can find in the health food store. I cook it up in a big pot 4 cups at a time, store it in the fridge, and nuke a serving each morning. I change the toppings/flavorings I use and never get bored!
4/1/2010 12:20:47 PM

Great article!!! It would be nice to see this topic expanded into the area of sprouting and soaking for Raw consumption.
4/1/2010 11:52:01 AM

This article is priceless. I never know how much water to use when cooking grains. Now I know. Thank you for the valuable info!!
2/19/2010 7:53:59 AM

4A-HEALTHY-BMI's SparkPage
TRACYMC8 said she'd like pictures.

Here is a page with pictures, comparative nutritional info, etc
2/18/2010 9:55:59 PM

I LOVE WHOLE GRAINS! Ahhh yeeeah! I dont know what I woulddo if celieac ran in my family, cuz I am hooked! Just wanted to chime in and mention the "whole grains council". They have a .com you can go look up. They tell all about whole grains, sparkpeople had a link to their website, and I entered a contest by them and won a whole bunch of free whole grains! I got to try steel cut outs for the first time in my life! i had never even heard of them! Now I LOVE my whole grains, hah hah. Thats the part of the name of the contest I entered there. I had just became a huge whole grain fan, after being a white bread fan. Now I dislike the taste and texture of white grains. I prefer the full nutty flavors in my whole grains. Oh and by the way that whole grains council said flax is technically not a whole grain. They put it to clear up confusion though. Whole grains are so cool, I always get my daily bread... God is good!

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