Wondering when to rinse, soak or toast?  While it’s true that none of these prep methods are required in making your favorite whole grain dishes, they are all simple and easy ways to either cut down on cooking time or enhance the delicious natural flavors of whole grains.  If you’ve ever wondered about cleaning grains, we’ve got a few tips on that too.  

Shall we rinse?

Not necessarily.  Truth be told, most grains don’t need any cleaning at all.  However it’s always good to consider where your grains were purchased and how they are packaged before dismissing this easy step.  Many bulk bins can have other things comingling in them, so it’s best to sort through with your fingers first – at home, of course!  I usually throw the portion I’m prepping in a fine mesh strainer and move it all around with my fingers under the water. For most grains, this will suffice.  

If you’re buying grains that are pre-packaged, most of the time they’ve been washed…and 
re-washed – especially in the case of white rice.  When white rice is milled, many of the nutrients are stripped away in the process of removing the bran and germ.   Some of these nutrients are added back at the end by spraying them on the finished product, so any extra rinsing removes most of them.  Buyer, beware!  (Or stick with whole grain brown rice and avoid the problem altogether!)

One grain that often does need rinsing is quinoa.  In its natural state, quinoa is covered with a powdery bitter-tasting resin called saponin, which deters pests from feasting on the plant. But don’t you be deterred! Packaged quinoa has typically been cleaned already, but a quick rinse will ease your mind.  And if you purchase less-processed quinoa from a bulk bin, all you need to do is rub the grains together in your hands to loosen the coating, then give them a few good rinses until the water runs clear.  Voila! 

Soak it up

Some grains perform best after soaking – especially those with a longer cooking time, like rye, barley, wheatberries and wild rice.  In this case, soaking is purely a time-saver when cooking whole grains.  How? Simple.  Rinse your grains first then soak them for several hours (ideally overnight) before cooking.  And don’t throw away that water!  If any of those nutritious goodies snuck out of your grains and into the water, steal them back by using the soaking water for cooking!  (Some people also advocate soaking grains to remove phytic acid.  Today we’re just talking about cooking time, but we’ve got a handy sheet on the pros and cons of phytates available here if you’re interested.)

May I propose a toast?

Lastly, let’s talk about toasting.  While most people are familiar with toasting nuts and seeds to bring out their rich flavors, many do not realize that the same philosophy applies to grains. In the case of grains, toasting can give you a little jumpstart on your cooking time too, if you’re using them right away.  They can also be toasted, cooled and stored in a sealed container for later use so feel free to do the whole batch at once and save some time later!  

There are two methods when it comes to grain toasting:  dry or wet.  Grains will toast in just a few minutes in a dry skillet on medium-high heat, or in a 350°F oven for about 10 minutes. Give them a few stirs in the pan to keep them from burning, and wait for the telltale signs of completion:  a nutty aroma and a little crackling sound.  If you’re nervous about scorching, you can always go with the wet method and add a little butter or oil to the pan, but only if they’re going right into your recipe as storing grains with added oil can cause rapid rancidity. 

Or can it!

No, not canned grains!  Can the whole idea!  As a trained chef myself, I can honestly say there are no rules when it comes to grain prep (besides the quinoa cleaning – do that).  But, if you’re looking for ways to make really good grains even better, faster or tastier, then feel free to try some of these tips. If you’re still in Grains 101 – don’t fret.  Most any grain can be made just as simply as pasta:  boil some water or broth, add grains, and cook for the recommended time – no precise measurements required.  If you need some recipes to get you started, we’ve got you covered.  
(Danita)