Mark Bittman has always been a whole grains guy, but he really began to embrace them about 10 years ago while working on his cookbook How to Cook Everything Vegetarian. “I had no intention of becoming a vegetarian,” he recalls, “but I embraced the concept and started playing around with whole grains more. I became more intentional about eating them.” Nowadays, Bittman has no problem getting in his three-per-day minimum, and he thinks he may know why others aren’t as successful at reaching this goal. “The misconception that whole grains are hard to cook or that they take a long time probably keeps a lot of people from trying them.” Here, he debunks these myths and offers a few suggestions for making grains easy to add to your daily menu.
MARK’S TOP 5 TIPS
Learn how to cook one grain, and you know how to cook them all. “One thing that makes whole grains really easy is that they pretty much all cook the same way. There are some exceptions, but for the most part, they all get boiled until they’re tender. If you boil them in too much water and they get tender, you drain the water off; if you boil them in too little water and they’re not tender, add a little more water. There’s nothing easier.”
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