Splendid Grains
This month’s story takes us back to the Roman empire, from where the term “an army marches on it’s stomach” came.
Roman soldiers on the move were given a ration of grain, and every morning they cooked all their ration for breakfast and lunch. They ate one of their portions for breakfast, and put the leftovers on rocks to cool while they broke camp. Last thing they would do is pack up their little cakes, an early form of polenta (basically cornmeal mush), before starting the morning march. So when lunch was called, they didn’t have to build a fire. They just ate their pieces of polenta and took a nap. The really smart ones ate their polenta on the march and napped all the way through lunch break.
Fast forward several hundred years to the depression when many poor families were reduced to eating what was called mush, which was any cheap grain found on-hand boiled into a porridge. Not exactly the highest form of cuisine, but nutritious enough to keep you going. Today, almost the exact same dish is made with corn meal. In the finest restaurants, it is served with roasted red peppers or a ragout of mushrooms for $18.00.
For me, winter is the perfect time for serving grains in your meals. They make hearty nutritious additions to almost any meal. Stews, roasts, soups, salads, and even desserts can be enhanced with the addition of grains.
The best way to cook grains is by the pilaf method, which is the French method of preparing rice. Chopped pieces of onion, garlic, and other vegetables are cooked in oil or butter in a saucepan. Add the grain and cook briefly. Then add liquid, broth, milk, or water in the amount specified (see chart below), and cook until all liquid is absorbed and the grain is tender. If all the liquid is absorbed and it is not tender, add more liquid and continue cooking. Some cooked whole grains often remain a little chewy.
Here are a few guidelines: (1) It is better to cook grains separately and combine them with other dishes before serving; (2) Do not add salt to the grains while cooking them, as some grains do not cook well; (3) Cooked grains freeze well, so cooking extra and saving for future meals is a good time saver; (4) Toasting grains is a great way to add flavor to grains. Simply place in a hot pan with butter or oil and stir carefully until the grain emits a “nutty” or “toasty” aroma. Then cook as instructed.
Feel free to add herbs or spices to your grains as they are cooking. There are precooked products available that just need to be reheated and served.
Use the chart below to create perfect grain dishes for your menu.
As always if you have any questions, need a recipe or idea, or you have an idea for an article, please contact me at RGuyintheKitchen@aol.com.
