Here’s a typical weekday situation: A recipe calls for rice. There’s only 30 minutes for dinner. Healthy brown rice takes 45 minutes, and unhealthy white rice is 15 minutes to cook. When it comes to time, I’m guilty of choosing the latter. I have tricks for using grains in weekday meals, such as doubling the requested amount and storing the difference in the freezer, or cooking slow-cooking grains—such as barley and farro—on weekends.
One of my favorite healthy and quick-cooking grains is whole-wheat couscous. Quinoa is another favorite, but the rinsing process is time-consuming. My recent discovery is freekeh, a familiar grain in Arabic cuisines with a 15 to 20 minute cooking time.
