SpokEasy

Here’s a heads-up: grains triple in bulk when cooked; so be sure your pot is big enough! Most grains that I’ve cooked need two parts water to one part raw grain. These are stove-top instructions. I’m behind the times; until June 2023 I didn’t have a microwave.

My recipes use brown rice. It costs more than white rice (although it’s nowhere near as costly as wild rice), and requires longer cooking. But it has more flavor, and is also a little more nutritious. Feel free to use white rice, or another grain, if desired.

Rinse the raw grain. In a pot, bring water to boiling. Add rice; stir; allow to return to near boil. Stir well; put on a fitted cover; and turn heat as low as possible. Simmer, covered, for  30-40 minutes, or until all the water is absorbed.

Rice is highly versatile: use it in Br’er Joe; add some to a soup; have rice mixed with yogurt for breakfast; or enjoy it on its own!

Bulgur wheat is good for dishes such as tabouli. If you don’t want to eat bulgur wheat hot, try this method: use two part water to one part dry bulgur. Bring the water to a boil; add the grain while stirring rapidly. Allow to return to boiling; cover with a fitted lid; and remove from heat. Let sit until the grain has absorbed all the water; 45 minutes to one hour.

If you want to try hot-cooked bulgur: don’t shut off the heat when the grain and water return to a boil. Turn the heat very low; cook and stir until the water is absorbed.