- 1 part grain to 3 parts liquid (water, stock, etc)
- In a pot, add the grain and liquid, bring to a boil.
- Cover and simmer until tender (approx. 45-60 min).
- Remove from the heat. Leave the grains covered in the pot with the remaining liquid for up to an additional 30 minutes. No time to let them sit in the pot? No problem, you can leave this step out.
- Strain off any remaining liquid and start assembling your dish; or prepare to store the cooked grains in the refrigerator.
- Grains take a while to cook, we recommend preparing larger quantities so you can use them throughout the week.
How to Store Uncooked Grains and Flour
Grains, when kept away from heat and moisture will keep almost indefinitely! Our stone-ground flours, on the other hand, are milled from the whole grain and need to be kept in a cool, dry place so they do not go rancid. If it looks like it’s going to take you a while to work through your flour, you may want to store it in the freezer (never in the fridge as it’s too moist in there and your flour can take on the flavors of your refrigerator).
The recipes to the right have been tried and tested with all of our grain and flour products. Most of the recipes are very flexible, for example, within those that call for wheat berries or barley, you can easily switch between any of our grain options. We’ve had great success interchanging all of our flours in the banana bread and cranberry sour cream coffee cake recipes and encourage you to experiment with others.