Learn how to cook grains in a food steamer. It's the easiest way of cooking whole grains because it's foolproof. Perfect for lentils and small beans too.
You can even combine any and all grains and lentils and small beans in one batch â€” I know, it's TOTALLY crazy of us, but we like to live on the edge! ;)
Below you will find some of the more popular grains and small legumes you can steam, with the approximate timing of each (based on pre-soaking first).
For more in-depth info, click any grain below to learn all about shopping for each whole grain, prep tips, and flavoring suggestions (as well as other cooking techniques we recommend).
By the way, you can also steam up some tempeh.
And organic Corn on the Cob also steams beautifully and takes about 15 minutes. I like to cut the cobs into thirds and stand them up in steamer, but they can also be laid down horizontally, depending on the size of your steamer.
How To Cook Grains/Lentils In A Food Steamer: Presoaking Your Grains/Lentils
We're going to use brown rice in the example on this page, just to keep things simple. But the same general rules apply to steaming most whole grains, lentils, and small legumes (such as mung beans or aduki beans).
First, soak your brown rice for 5-12 hours, or overnight. You can even leave them for 24 hours. Drain, rinse, and drain again.
Why should you pre-soak your grains and legumes? Because it makes them easier to digest and the nutrients become more available.
There are some "grains" that aren't grains at all but "pseudocereals" (such as quinoa and buckwheat) that don't HAVE TO BE presoaked.
But I'm pre-soaking ALL of my grains AND pseudocereals these days because I just feel better when I do.
How To Cook Grains/Lentils In A Food Steamer: Measure and Cook
Fill the base of your steamer to the line indicated in your steamer's instructions. It's usually to the highest water (FULL) line. You may or may not have to add the drip tray, depending on the steamer. Next, add the steamer basket.
Now, let's get the rice ready.
When timer goes off, it's okay to let it sit for 10 minutes or so to cool slightly and allow any additional liquids to be soaked up.
Using oven mitts, remove rice bowl from steamer. Set aside to cool. Fluff with a fork.
Scoop out what you need into a bowl to season.
Before storing the rest away, be sure rice is completely cooled.
What I like to do is spread the rice out into the bottom and up the sides of a large bowl. Takes about 20 minutes or so to cool completely. Set a timer so you don't forget about it. Spoon into a jar or other container with a lid.
Store in the fridge for 3-5 days. We've noticed after 5 days the rice starts to dry out.
Be sure to mix and match like we did here with a mix of brown rice, wild rice, barley, green split peas and yellow split peas. Here they are before cooking:
And here they are after cooking:
The texture contrasts make for a deliciously interesting meal!
We used to purchase our grains/lentils pre-mixed and then we realized they were so much more expensive that way.
So that's when we started to buy all of our grains and lentils and small legumes separately.
Now we can mix and match them ourselves, depending on what we feel like eating or textures we want to create or what mix might be best with the produce we have on hand — as well as the season!
(For instance, I'm more apt to eat more barley in the winter than I am in the summer. And I'm more apt to eat more quinoa in the summer than I am in the winter. But that's just me. You can always do whatever you -- and your taste buds -- like.
Of course, the cooking times may all vary, so just be sure to use the cooking time of the ingredient that takes the longest time to cook.
You can mix and match because the rules are the same for any whole grain. And also for lentils and small legumes.
What is YOUR favorite grain and/or legume combo? Please share in the comments below.
Happy cooking! :)