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The Boston Globe

Food & dining

  

Quick guide to cooking grains

White quinoa.

Pat Greenhouse/Globe Staff

White quinoa.

Here are some simple instructions for cooking ancient grains at home. You can add sauteed vegetables and all kinds of seasonings to these basic recipes. All come from “Whole Grains Every Day, Every Way,” by Lorna Sass. Each serves 4.

Amaranth

Bring 1¾ cups salted water to a boil, add 1 cup amaranth. Return to a boil, lower the heat, and cover the pan. Simmer for 7 to 9 minutes or until the amaranth absorbs the water, stirring once during cooking. Rest 10 minutes.

Farro

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Bring 1¾ cups salted water to a boil, add 1 cup farro. Return to a boil, lower the heat, and cover the pan. Simmer for 20 to 30 minutes or until the farro absorbs the
water.

Freekeh

Bring 2 cups salted water to a boil, add 1 cup freekeh. Return to a boil, lower the heat, and cover the pan. Simmer for 30 to 40 minutes, or until the freekeh absorbs the water.

Quinoa

Bring 2 cups salted water to a boil. Meanwhile, toast 1 cup quinoa in a dry skillet. Add the quinoa to the water, return to a boil, lower the heat, and cover the pan. Simmer for 12 to 15 minutes, or until the quinoa absorbs the water. Fluff with a fork.

Spelt

Bring 2 cups salted water to a boil, add 1 cup spelt. Return to a boil, lower the heat, and cover the pan. Simmer for 1½ hours, or until the spelt absorbs the water. Add extra water during cooking if the grain is not tender and the water has been absorbed.

Teff

Bring 3 cups lightly salted water to a boil, add 1 cup teff. Return to a boil, lower the heat, and cover the pan. Simmer for
15 minutes, or until the teff absorbs the
water. Rest 5 minutes.

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