Grains are at the center of life throughout the world and they have been since the beginning of agriculture–about 12,000 years ago.. It's fun to explore different grains, especially those used in different cultures.

Rice is the most popular grain in the world. Brown rice is much more healthful than white–but for traditional ethnic dishes, I occasionally enjoy white rice if it fits the dish. Some favorites are basmati rice for Indian dishes, jasmine rice or sticky rice for Thai cuisine, or Arborio rice for wonderful creamy Italian risotto.

Other good grains to explore are barley, an old-fashioned favorite for soups, quinoa which has been a staple in the Andes Mountains for centuries, fast-cooking couscous for Mediterranean salads, or chewy wheat berries for great winter stews.

Cooking grains

Grains are easy to cook. The time needed for different grains varies, but the technique is the same. For each cup of dry grain, bring 2 cups of water (or broth) to a boil. Add the grain, cover with a lid and lower the heat. Let it simmer until all of the water is absorbed and the grain is tender. Here are cooking times for different grains.

Barley, hulled	1 1/2 hours
Barley, pearled	50 minutes
Couscous	5 minutes
Quinoa*	15 minutes
Rice, white	20 minutes
Rice, brown	40 minutes
Wheat berries	2 hours

*Always give quinoa a thorough rinse before cooking. It is coated with a natural insecticide that won't hurt you, but can give your dish a sort of soapy flavor.

What To Do With Grains

Throughout the world, grains are cooked rather plainly and then used as a base for a more flavorful sauce made from beans, nuts, or vegetables. So you can just cook grains with a little salt or in a broth and leave it at that. That's also how most of us ate rice growing up–plain rice on the side. But you can also turn grains into a main dish all on their own. Or into a more interesting side dish. Here are some fast ideas for grains:

Angie's "Wild" Rice

2 tablespoons olive oil
1/2 cup chopped celery
1 cup chopped onion
8 ounces sliced mushrooms
2 cups vegetable broth
1 cup brown rice
1/2 cup chopped walnuts

In a large, deep skillet, saut� the celery, onions, and mushrooms in the oil for 5 minutes. Add the broth and bring to a boil. Add the rice. Lower the heat, place a lid on the skillet and let the mixture simmer until the rice is done and the broth is absorbed–about 40 minutes. Stir in the walnuts and serve.

Quinoa With Corn and Beans

2 tablespoons olive oil
1 large onion, coarsely chopped
2 cups vegetable broth
1 cup quinoa
1 1/2 cup corn kernels–frozen, canned, or fresh
1 1/2 cups cooked white beans or 1 15-ounce can beans drained
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
Salt and pepper to taste

Saute the onion in the olive oil for 3 minutes. Add the vegetable broth and bring to a boil. Add the quinoa, reduce heat, cover the pot and allow to simmer until broth is absorbed–about 15 to 20 minutes. Stir in the corn, beans, and seasonings and cook over very low heat for a few minutes until everything is hot.

If you have leftover cooked potatoes in the refrigerator, they are a wonderful addition to this dish as well. Quinoa and potatoes are traditional foods of the Andes Mountains and go perfectly together.

Curried Rice and Vegetables

Check the ethnic section of your grocery store for curry paste. I use Patak curry paste and find the "mild" version to be strong enough for me, even though I love spicy food.

3 cups cooked rice (basmati is traditional, but any kind is fine)
1 tablespoon curry paste
1/2 cup frozen peas
1/2 cup frozen or canned corn
1/4 cup golden raisins or currents

Stir the ingredients together and heat slowly over low heat until everything is heated through. Let sit for 5 minutes before serving. Taste and add more curry paste if you like.

Grain Salads

Grain salads are a perfect and fast way to turn leftover grains into dinner. Team up grains, chopped nuts, veggies, beans, chopped dried fruit, homemade or bottled dressing–in any combination that suits your taste, or uses up what is left in the refrigerator. Grain salads are always best when served at room temperature, rather than right out of the refrigerator. Here are a few ideas:

Wheat Berries and Dilled Limas: Toss together 1 1/2 cups cooked butter beans, 2 cups cooked wheat berries, 2 tablespoons dried dillweed, 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, and salt to taste.

Asian Salad: Combine 3 cups cooked Jasmine rice (or any rice you have on hand), 1/2 cup shredded carrots, 1/4 cup defrosted frozen peas, and Shiitake salad dressing to taste. Top with toasted sesame seeds before serving.

Couscous Salad: Pour 1 cup boiling water over 1 cup dry couscous and let it sit for 10 minutes. Then add 1/4 cup shredded carrots, 2 teaspoons dried mint, 1/2 cup sliced almonds, 1/2 cup raisins. Toss with 2 tablespoons olive oil combined with 3 tablespoons fresh lemon juice.