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Easy Ways to Cook Whole Grains

Over 20 Ways to Enjoy Whole Grain Goodness

46 Comments



  • 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. - 6/19/2010 1:20:59 AM
  • 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. - 4/21/2010 11:55:28 PM
  • 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. - 4/2/2010 10:38:39 AM
  • This was sent out during Passover, so I'll have to pass over it until sometime next week! - 4/1/2010 8:48:32 PM
  • 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 4:44:10 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 4:14:31 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 12:27:15 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 12:20:47 PM
  • This article is priceless. I never know how much water to use when cooking grains. Now I know. Thank you for the valuable info!! - 4/1/2010 11:52:01 AM
  • TRACYMC8 said she'd like pictures.

    Here is a page with pictures, comparative nutritional info, etc

    http://www.versagrain.com/whole-grain-li
    st.html - 2/19/2010 7:53:59 AM
  • 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! - 2/18/2010 9:55:59 PM
  • Thank you for the great tip 4-A Healthy-BMI. I would never think about doing that, but it makes perfect sense, and cuts down the cooking time. Thanks again for sharing. - 2/18/2010 9:43:01 PM
  • You left out the easiest cooking method of all!
    (and the one I use for my morning steel cut oatmeal)

    Night before:
    Boil the necessary water, add it to the grain in a pot and put the lid on.

    Leave overnight.

    Following morning:
    Cook for 10 minutes on low (for the oats) or shorter or longer depending on the grain you're working with....

    It's funny this article just came up because I'm adding grains back into my diet and yesterday picked up:

    hard red wheat (I already had soft white)
    steel cut oats
    spelt
    rye
    buckwheat groats
    quinoa
    dark and light flax seeds

    (I already had bulgur and barley grains) - 2/18/2010 3:51:18 PM
  • Great Article. I'm off to the health food store. The only place in my area you can get whole grains. - 2/18/2010 2:27:07 PM
  • TRACYMC8
    Thank you! I would also appreciate photos of the grains too. - 2/18/2010 1:57:36 PM

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