This Is the Only Method You Need to Cook Any Grain

September 22, 2015

Grains and grain-like seeds (lookin’ at you, quinoa) are the healthy, versatile, and filling backbone of many of our home-cooked meals. In fact, several BA staffers make it a point to cook them in big batches to use throughout the week in soups, salads, and lunchtime grain bowls. To make sure we’re doing it best, we spoke to associate food editor Rick Martinez, who shared tips for the only big-batch grain method you need to know.

Memorize this formula and you’ll only ever be a pot of boiling water away from faster, healthier meals:

Toasted grains + a big pot…