The more I read about ancient grains and new “fad” grains that we eat for fiber the more I become confused. Personally, I have liked in the past the little cups of different kinds of rice that you pop in the microwave for one minute, but seemingly that does just not cut it any more. I have started to experiment around a little for two reasons-First, I like rice. I also like Quinoa but I don’t like Faro. I like warm rice with salmon or Chinese food, but I also love cold rice salad. So, here are a few tips for boiling or steaming grains.

1. Quinoa is one cup of quinoa to two cups of water. You need to simmer it for sometimes over 20 minutes, but watch it toward the end because it is done when all of the water is absorbed but burnt shortly thereafter!
2. Brown rice is the same-one cup rice to two cups water. simmer again until the water is absorbed.
3. Couscous-This is a little easier. One cup grain to two and a half cups water but Bring to a boil then just put on a lid and remove from the heat. Let is sit for a few minutes then fluff with a fork.
4. Just regular white rice is one cup rice to one and one half cups water. Simmer covered for about 15 minutes. BTW add whatever spice or flavoring you like to the rice and it will be absorbed.

Finally, you can do what I suggested at the beginning. Buy instant. Real grain lovers don’t do this very often, but it really does work, honest!