Grains

Cooking Various Grains- Notes and Tips:

Quinoa
Rice cooker: 1 cup grain, 2 to 2.25 c water (rinse thoroughly!)


Rice: 
BROWN RICE in a rice cooker: After adding 2 scoops of rice into the cooker (using the cup accompanying the cooker), add water until it hits the "3" line.  After the cooker is finished, allow it to rest (lid closed) on WARM or unplugged for 5 to 10 minutes
BLACK RICE in a rice cooker: same as brown rice
WHITE RICE in a rice cooker: After adding 2 scoops rice into the cooker, add water until it hits the 2.5 line.


Cous Cous:
1 c grain to 1 c water
Favorite two methods:

• A) STOVETOP: In a pot, add appropriate amount of water and optional 1 tbsp butter/oil and a pinch of salt.  When it boils, add cous cous, but immediately remove from heat and cover with lid.  Let it stand for 5 minutes before fluffing with fork.
• B) KETTLE: Heat appropriate amount of water.  Meanwhile in a separate medium-sized bowl, add cous cous and optional 1 tbsp butter/oil and pinch of salt.  When the water boils, pour it into the bowl.  Seal the bowl immediately with plastic wrap or lid and let it stand for 5 minutes before fluffing with fork.

Farro:
1 c grain to 2 c water
Stovetop: Combine grain with water in a pot and bring to a boil. Reduce heat to low, cover and simmer for 25 to 40 minutes, until grains are tender and have absorbed all of the liquid.

Barley:

Thai Chicken Curry - Serves 4

From: MensHealth (March 2013)

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Large Pan

Ingredients:

• 1 tbsp peanut or canola oil
• 2 garlic cloves, minced
• 2 tsp fresh ginger
• 1 large onion
• 1 tbsp red Thai curry paste
• 1 cup chicken stock
• 1 can light coconut milk
• 1 large sweet potato, peeled and cut into 1/4" cubes
• 1/2 lb green beans, trimmed
• 1 lb boneless skinless chicken breast, sliced
• Juice of one (1) lime
• 1 tbsp fish sauce (optional)
• Fresh Cilantro or basil for garnish
• Brown rice or other as base of meal

Directions:

• In a large saucepan, heat the oil on medium. add the garlic, ginger, and onion and saute until soft, about 5 minutes. Add the curry paste and cook, stirring, for 1 minutes. Stir in the chicken stock and coconut milk.
• Bring the mixture to a simmer, add the sweet potato, and cook for 10 minutes. Stir in the green beans and chicken. Cook the mixture until the vegetables and the chicken is cooked through, about 5 minutes more.
• Add the lime juice and fish sauce. Serve the curry over steamed brown rice and garnish with cilantro or basil.