Grain Prep!
Grains are a fave in this house! We have a pot of brown rice (soaked with a little kombu seaweed of course!) ready to go on a daily basis! There are a couple of steps you need to take to make sure you get all the good stuff – nutrition, taste and perfect texture.
Don’t skip this! It’s simple! It might seem like an extra task on your to-do list, but it's totally worth it. Here's the deal: whole grains need a good soak in water, about 12-24 hours, before cooking. This soaking step helps get rid of something called phytic acid (CLICK HERE to learn more about that!), and it's like a superhero move for grains. It not only activates all the awesome nutrients but also makes them easier on your tummy! And guess what? The soaking also gives your grains a flavor and texture upgrade – bonus!
Now, here's a little grain-specific tip: quinoa is a bit of an overachiever and sprouts faster than the rest, so you can get away with soaking it for 10-12 hours, although longer is perfectly fine.
Like I say, I get it; this might seem like a hurdle between you and a good meal, but the payoff is huge. Making it a habit is easy-peasy. When the thought of food crosses your mind, just hit the pantry, grab your grain of choice, and pop it into a big bowl with at least double the water. That's it – seriously, so simple! You can give it a quick wash before soaking, but honestly, I often save that step for the next day. It's a breeze!
If you're like me and live in a four seasons part of the planet, you can usually soak your grains outside of the fridge for most of the year. When the summer heat creeps up (or if your kitchen feels extra toasty), it's a good idea to stick them in the fridge for their soaking session.
Now, here's a little secret: in warmer temps, or if you leave them soaking for more than a day, the water might get a bit bubbly as your grains start a mini fermentation party. But no need to panic! This actually makes them even easier on your stomach. Just be mindful not to let it go on for too long; they might turn a bit sour. After this soaking session, give your grains a good rinse and cook them up as directed. Yummy!
POST-SOAK WASH & COOK
Alright, let's dive into the nitty-gritty of washing and cooking those grains you've soaked. After their nice, long bath, drain the water off. You can use a strainer or just hold them back with your hand, whatever is easiest for you. Throw the grains into a big pot and cover them again in about an inch of fresh water and give them a good swish with your fingers, let them settle, and pour off the water again. Repeat this process (if possible, use filtered water with the final rinse), drain, and get ready to cook as directed.
For the ultimate grain-cooking experience, grab a heavy-bottomed pan with plenty of room to breathe. The key is to cook them over super low heat, so they simmer gently. Once your water is boiling, place a lid on the pot and dial that heat down to low. Here's a tip from our kitchen: we use a "flame tamer," which is a cheap tool that works wonders for cooking over a gas flame.
When your grains are all nice and cooked up, cover the pot and let them sit for another 5-10 minutes before you dig in. That extra time works some magic for the flavor and texture. Enjoy!
KOMBU SEAWEED TRICK!
Here's a cool trick for boosting your grain game: add a 1-inch piece of kombu while your grains are cooking. This little seaweed wonder does a bunch of things. It infuses your grains with extra minerals, helps cut down on that pesky phytic acid even more, and brings an extra punch of flavor to the party.
You can absolutely eat the kombu when you're done, or if you're not feeling it, just pluck it out before you serve your grains.
CHANGE OF PLANS?
You might be thinking that soaking grains requires a master plan, a specific recipe, and all the ingredients lined up. And you might stress that if your plans go haywire, you'll end up wasting those grains. Well, I'm here to tell you, worry not! There are loads of ways to enjoy grains, and you've got options if you can't dive into cooking them immediately. Here are a couple of suggestions to set your mind at ease.
So, if you've soaked your grains but life takes an unexpected turn, don't fret. Strain off that soaking liquid and pour in some fresh water. If you're unsure when you'll have time to cook them, pop the whole thing in the fridge. They'll chill there happily for 2-3 days. And here's a fun twist – if they accidentally stay out of the fridge, a little fermentation might start. No biggie, though, as I mentioned earlier, it actually makes the grains even easier on your stomach. Just remember to give 'em a good rinse a couple of times before you start cooking. They'll be good to go!
