Home » Diet and Nutrition News & Advice » From Oats to Quinoa: Cooking Common Grains

From Oats to Quinoa: Cooking Common Grains


According to dietary recommendations from the U.S. Department of Agriculture (USDA), Americans aren’t eating enough whole grains. Six ounces of whole grains per day provides vital energy (via carbohydrates)—as well as a variety of vitamins, antioxidants, and minerals. However, incorporating more whole grains into your diet is one thing—while cooking them is another! If you tend to purchase your grains bulk like I do, with no cooking instructions included, you may shy away from preparing whole grains because you simply don’t have the foggiest idea how to cook them.

Luckily, I’m putting the cooking instructions for the most popular whole grains all in one, convenient place…

 

1. Brown Rice

If you’re trying to lead a healthier life, you may have already made the switch from white rice to brown rice. It’s easy to become a fan of this rice for it’s nuttier flavor and more fibrous texture in stir-fries, soups, casseroles, and salads.

Brown rice is more nutritious because it retains the whole grain (i.e., wheat germ and wheat bran). Preparing brown rice is easy; simply add 2-cups water and 1-cups rice in a stove pot. Bring to a boil with the pot covered, then lower the heat and let it simmer for 30-minutes. You might want to let the rice sit with heat off for about 10-minutes to allow the rice to soak up any excess water.

brown rice

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