Of all the fruits of grasses, grains are among the most nutritious of foods. All grains have 3 basic parts: the germ or seed, the endosperm, and the bran. Many grains are processed to remove both the germ and bran, leaving only the endorsperm. Whole grains have all their parts intact and offer more nutrients than processed ones.
When choosing grains, freshness is an important consideration when buying grains. Whole grains, which have a higher fat content and a greater tendency to turn rancid, are more perishable than refined grains. Shop where there is a large turnover of grains and buy them in small quantities.
Store grains in tightly covered jars either at room temperature or in the refrigerator or freezer. Grains with a high oil content, such as wheat germ, should always be refrigerated.
To cook fluffy grains, use a wide pan, such as a Dutch oven or a deep skillet. And to reheat cooked grains, just heat it in a covered saucepan with a thin layer of water.
You can also boost the flavor when cooking grains. Before cooking, toast them in a skillet over medium heat, just until fragrant. You can also cook grains in a flavorful stock or in canned broth instead of in plain water.
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