Microwave Grains

Three whole grains (brown rice, pearl barley, and millet) rinsed, mixed in equal parts, and microwaved together in one bowl. Ten minutes on high, a few hours of standing time, and you’ve got a chewy, nutty grain blend that works as a base under just about anything savory: chili, beans, spaghetti sauce, stir-fry.

The beauty of mixing grains is the texture variety. Brown rice stays firm and slightly chewy, barley gets plump and bouncy, and millet softens into fluffy little pearls that almost disappear into the mix. Together they’re far more interesting to eat than any single grain on its own.

The standing time after microwaving is where most of the cooking actually happens. The grains absorb the remaining water and finish softening without additional heat. Don’t rush this part. Checking too early and you’ll find crunchy, undercooked kernels.

Kitchen Tips

• Use plenty of water. The original recipe doesn’t measure, and that’s fine. Cover the grains with at least 2 inches of water. Excess drains off. Too little and the grains scorch.
• Use a large bowl. Grains and water bubble up significantly in the microwave. A too-small bowl overflows and creates a mess.
• Rinse the grains well before cooking. This removes surface starch that makes them gummy and any dust from storage.
• Make a big batch and refrigerate. Reheated grains take on a slightly firmer, nuttier texture that’s great in grain bowls.

Variations

• Swap millet for quinoa for a higher-protein blend with a slightly grassier flavor.
• Add wild rice to the mix for a darker, more dramatic-looking grain blend.
• Season the water with a pinch of salt or a splash of soy sauce before microwaving for grains that are seasoned all the way through.