Cook any whole grain in the same no-fuss way

The Kitchn has some good advice for anyone looking to add more whole grains to their meals, but concerned about how tricky they are to cook. It’s easily understood for anyone who knows how to cook pasta:

“Basically, I use the same method for cooking whole grains that I use for cooking pasta: I simmer the grains in a good amount of salted water until they are the right texture, and then drain them. Some grains like quinoa benefit from a 10-minute rest in the covered pot after draining, which gives a better texture, but for most of the other grains I use on a regular basis, such as barley, wheat berries, or farro, this isn’t necessary.”

And the best thing – no risk of scorching!

For some recipe suggestions, check out Susie’s blog reviewing an interesting new cookbook that will really educate you about grains: Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day.