5 Modern Grain Dishes with Salmon, Chicken, or Lamb
Dirty Rice-Style Barley
Basmati with Lamb Kebabs
Farro with Cauliflower and Hazelnut Gremolata
Quinoa Salad with Five-Spice Chicken
The truth about grains
Quinoa is often used like a grain, but it is actually a seed and naturally gluten-free. The farro, bulgur and barley in these recipes all contain gluten, so if needed, swap in rice, gluten-free steel-cut oats or buckwheat (despite the name, it does not contain gluten).
Bulgur with Salmon and Carrot
Cooking, Storing, and Reheating Grains & Rice
- Bring 1 cup quinoa and 2 cups water or broth to a boil, then simmer 12 to 15 min. Yields 3 cups.
- Bring 1 cup farro and 2½ cups water or broth to a boil, then simmer 25 to 40 min. Yields 3 cups.
- Bring 13/4 cups water or broth to a boil, then add 1 cup basmati rice and simmer 20 min. Yields 2 cups.
- Bring 1 cup pearl barley and 3 cups water or broth to a boil, then simmer 45 to 60 min. Yields 3½ cups.
Courtesy Oldways Whole Grains Council. For more grains, visit wholegrainscouncil.org.
- Store uncooked grains in airtight containers for up to 6 months in the pantry and up to 1 year in the freezer.
- Store cooked grains in the fridge for up to 4 days. Or spread cooled cooked grains flat in a resealable bag and freeze for up to 2 months.
Reheat cooked grains in the microwave, covered with a damp towel, or on the stovetop in a pot with 1 or 2 tbsp water. No need to thaw frozen grains—they can also be reheated directly in soups or sauces.