marvelous microwaved grains

As summer approaches finding ways NOT to heat up the house while having a nicely balanced meal can be a challenge. Plus, who wants to spend time watching over a simmering pot of rice? My answer -- microwave your grains.

To do all of these I use a Pyrex covered casserole dish. I personally don’t add any salt, margarine or oil and tend to season after the grains are done depending on what I’m using them for. I have substituted veggie broth for water and it’s worked fine.

While in some cases using the microwave doesn’t really save any time, it does prevent burning or over/under doing the grains, as well as make for easier clean-up since you are cooking, serving and storing the grains in the same container.


QUINOA

1 c quinoa, 2 c water, salt/margarine/oil to taste
Nuke uncovered 15min. Cover immediately until water is absorbed

MILLET

1 ½ c millet, 3 c water, salt/margarine/oil to taste
Cover, nuke 20 min. Stir, recover, let stand till water is absorbed.

BARLEY

¾ c regular pearled barley, 3 cups water, salt/margarine/oil to taste
Cover and nuke 5min, then reduce power to 50% and nuke 30-40min.
Stir gentle, recover and let stand till water is absorbed

BROWN RICE -- works for basmati, short or long grained varieties

1 c brown rice, 2 1/4 c water, salt/margarine/oil to taste
Cover and nuke for 5 min, reduce to 50% power and nuke 40 min.
Let stand till water is absorbed