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

Advertisement

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

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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.

Loading comments...
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.