In the kitchen, time is often of the essence. It’s always helpful to have a selection of quick-cooking grains on hand, whether you’re in a pinch to get dinner on the table or just want something simple to prepare. There are many different grains to choose from, but it can be challenging to determine which ones cook the quickest. In this article, we’ll examine some of the quickest-cooking grains and the best ways to prepare them so that you can have a healthy and filling meal on the table in no time.
Quinoa is a great option for weeknight meals because it is a nutrient-dense grain that can be prepared in a short amount of time. It’s ready in about 20 minutes and adaptable to many uses, from salads to stir-fries.
Once the water or broth has come to a boil, add the quinoa, lower the heat, and let it simmer for 15 to 20 minutes, or until the quinoa is tender and the water has been absorbed.
Another quick-to-prepare grain that works well for weeknight dinners is couscous. It is one of the quickest grains to prepare (5-10 minutes).
Put 1 cup of water or broth on to boil, add 1 cup of couscous, and turn off the stove. Keep covered and let sit for 5-10 minutes, or until water is absorbed. Then, fluff it with a fork before serving.
Bulgur wheat is a staple in Eastern European, Mediterranean, and Middle Eastern cooking. Use it in salads, soups, and pilafs; it’s ready in just 10 to 15 minutes.
A cup of water or broth should be brought to a boil, then 1 cup of bulgur added, the heat turned down, and the mixture allowed to simmer for 10-15 minutes, or until the water was absorbed.
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Millet is a quick-cooking, gluten-free grain that is packed with nutrients. It can be used in pilafs, porridge, and even baked goods, and it only takes about 15 to 20 minutes to cook.
Millet can be prepared by bringing 2 cups of water or broth to a boil, stirring in 1 cup of millet, then lowering the heat to a simmer for 15 to 20 minutes, or until the water is absorbed.
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Amaranth, like quinoa, is a gluten-free grain that takes very little time to prepare and provides a number of important nutrients.
It can be used for porridge, pilafs, and even baked goods, and the cooking time is only about 15 to 20 minutes. Amaranth can be prepared by bringing 2 cups of water or broth to a boil, adding 1 cup of amaranth, then lowering the heat to a simmer for 15-20 minutes, or until the water is absorbed.
Polenta is an Italian dish made from polenta, a type of cornmeal. Cooking time is only 20-30 minutes, and it can be used in desserts, main courses, and even as a side dish.
First, you’ll need to bring 4 cups of water or broth to a boil. Then, you’ll slowly stir in 1 cup of polenta. To make a thick and creamy polenta, reduce the heat to low and cook, stirring frequently, for 20-30 minutes.
Barley is a cereal grain that’s packed with fiber and other healthy stuff. It’s ready in 30-40 minutes and goes well in everything from soups and stews to salads.
Barley can be cooked by bringing 3 cups of water or broth to a boil, then adding 1 cup of barley, lowering the heat, and letting it simmer for 30 to 40 minutes, or until the barley is tender and the water is absorbed.
Overall, there are many grains that are quick to cook and versatile enough to be used in anything from salads to soups to even side dishes. Some of the quickest cooking grains are quinoa, couscous, bulgur, millet, amaranth, polenta, and barley. Grains like these can be found in almost any grocery store, and can be used to make a delicious and nutritious meal in no time. Keep in mind that cooking times can change depending on the type and quality of grain you use. If you want to make sure you’re cooking something for the right amount of time, read the package directions first. Enjoy your meal!
