5.2: Purchasing, Storing and Cooking Grains

Purchasing

When buying grains, look for fresh, plump ones with a bright, even color. Fresh grains should not be shrive led or crumbly; there should be no sour or musty odors. Grains are sold by weight. They come in bags or boxes ranging from one to 100 pounds. Ten-, 25-and 50-pound units are usually available.

Storing

All grains should be stored in airtight containers placed in a dark, cool, dry place. Airtight containers prevent dust and insects from entering. Airtight containers and darkness also reduce nutrient loss caused by oxidation or light. Coolness inhibits insect infestation; dryness prevents mold. Vacuum-sealed packages will last for extended periods. Whole grains, which contain the oily germ, can be refrigerated to prevent rancidity.

Cooking Methods

Three basic cooking methods are used to prepare grains: simmering, risotto and pilaf. Unlike simmered grains, either those cooked by the ‘risotto’ or the ‘pilaf’ method are first coated with hot fat. The primary distinction between the pilaf and risotto methods is the manner in which the liquid is then added to the grains. When grains are used in puddings, breads, stuffings and baked casseroles, they are usually first fully cooked by one of these methods.

Determining Doneness

Most grains should be cooked until tender, although some recipes do require a chewier (al dente) product. Doneness can usually be determined by cooking time and the amount of liquid remaining in the pan. Some grains, such as wild rice, are fully cooked when they puff open.

In general, grains will be fully cooked when almost all the cooking liquid has been absorbed. This is indicated by the appearance of tunnel-like holes between the grains. Grains can be cooked until almost all of the liquid is absorbed, then removed from the heat and left to stand, covered, for 5 to 10 minutes. This allows the cooked grains to absorb the remaining moisture without burning.

Simmering

The most commonly used method for preparing grains is simmering. To do so, simply stir the grains into a measured amount of boiling salted water in a saucepan on the stovetop. When the liquid returns to a boil, lower the heat, cover and simmer until the liquid is absorbed and the grains are tender. The grains are not stirred during cooking. The grains can be flavored by using stock as the cooking liquid. Herbs and spices can also be added.

Procedure for Simmering Grains

1. Bring the cooking liquid to a boil.
2. Stir in the grains. Add herbs or spices as desired or as directed in the recipe.
3. Return the mixture to a boil, cover and reduce to a simmer. Simmer the grains until tender and most of the liquid is absorbed. Remove the grains from the heat.
4. Drain if appropriate or keep covered and allow the excess moisture to evaporate, approximately 5 minutes. Fluff the grains with a fork before service.

Risotto Method

Risotto is a classic northern Italian rice dish in which the grains remain firm but merge with the cooking liquid to become a creamy, almost puddling-like dish. True risotto is made with a short-grain starchy rice such as Arborio, but the risotto method can also be used to cook other grains such as barley and oats.

The grains are not rinsed before cooking, as this removes the starches needed to achieve the desired consistency. The grains are coated, but not cooked, in a hot fat such as butter or oil. A hot liquid is then gradually added to the grains so that the mixture is kept at a constant simmer. The cooking liquid should be a rich, flavorful stock. Unlike simmering and the pilaf method, the risotto method requires frequent, sometimes constant, stirring.

When finished, the grains should be creamy and tender, but still ‘al dente’ in the center. Grated cheese, heavy cream, cooked meat, poultry, fish, shellfish, herbs and vegetables can be added to create a flavorful side dish or a complete meal.

Risotto Cooking Method Procedure

Bring the cooking liquid (usually a stock) to a simmer.

1. Heat the fat in a heavy saucepan over moderate heat. Acid any onions, garlic or other flavoring ingredients and sauté for 1 to 2 minutes without browning.
2. Add the grains to the saucepan. Stir well to make sure the grains are well coated with fat. Do not allow the grains to brown.
3. Add any wine and cook until it is fully absorbed.
4. Begin to acid the simmering stock, 4-fluid ounces (120 milliliters) at a time, stirring frequently. Wait until each portion of cooking liquid is almost fully absorbed before adding the next
5. Test for doneness after the grains have cooked for approximately 18 to 20 minutes.
6. Remove from heat and stir in butter, grated cheese, herbs or other flavoring ingredients as directed. Garnish and serve immediately.

Pilaf Method

For the pilaf method, the raw grains are lightly sautéed in oil or butter, usually with onions or seasonings for additional flavor. Hot liquid, often a stock, is then added. The pan is covered and the mixture is left to simmer until the liquid is absorbed.

Pilaf Cooking Method Procedure

1. Bring the cooking liquid (either water or stock) to a boil.
2. Heat the fat in a heavy saucepan over moderate heat. Add any onions, garlic or other flavorings and sauté for 1 to 2 minutes without browning.
3. Add the grains to the saucepan. Stir well to make sure the grains are well coated with fat. Do not allow the grains to brown.
4. All at once, add the hot cooking liquid to the sautéed grains.
5. Return the liquid to a boil; reduce to a simmer and cover.
6. Allow the mixture to simmer, either in the oven or on the stovetop, until the liquid is absorbed.