Cooking the perfect grain

I can’t remember where I learned this technique.  I SO wish I could credit some brilliant cookbook author or website, but I honestly cannot recall the source of this method.  But I tell you this: if you prepare your grains in this way it will yield the flufiest, most flavorful pot of rice, quinoa, millet, whatever, every time!

The 3 grains I cook most often are basmati rice, short grain brown rice, and quinoa.
Here are the measurements/times I use for each.

Basmati rice:
2 cups grain
2 1/2 cups water or veggie broth
15 minutes of simmer time

Short Grain brown rice:
2 cups grain
3 1/2 cups water or broth
50 minutes

2 cups grain
3 1/2 cups water/broth
20 minutes

For all grains, heat your large pot on low heat.  Add about 1 – 2 T olive oil (or canola) to the pot.  When the oil is hot add the grain – no liquid yet!
Stir the dry grain around in the oil until each grain is coated, then continue to stir frequently so the grains don’t burn, for about 15-20 minutes, until you can tell the grain is getting golden brown and fragrant.  At that point, add all your liquid, bring to a boil, stir once, put the lid on, turn the heat down low so that the pot is at a simmer, set your timer accordingly.  Do not lift the lid during cooking.  When the time is up, take the pot off the burner and slightly open the lid.  Let sit for 5-10 minutes before fluffing the grain.

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