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  • Cook's Illustrated

    How to Cook Whole Grains

    Apr 06, 2021 4 minutes
    BY KEITH DRESSER

    Wide selections of whole grains, such as wheat berries, spelt, and kamut, are becoming more common at supermarkets and online—and that’s great news for cooks. Whole grains, or grains that have been minimally processed and still contain their bran and germ, are a livelier (and more nutritious) alternative to rice or pasta, lending a satisfying chew and earthy, nutty depth to casseroles, soups, and sides. Keep a stash of them on hand and you’ll have a wholesome base for countless dishes. I selected nine varieties of hearty grains and got to work to find a simple cooking method that would suit them all.

    Whole-grain cookery typically falls into two categories: the pilaf method and the pasta method. The former calls

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    Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary Senior Editors Steve Dunn, Lan Lam, Annie Petito Associate Editors

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