Weeknight Rice & Grains Dinners

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Rice and Grains Glossary

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• Arborio Rice—an Italian-grown short-grain rice. The high-starch kernels absorb the cooking liquid but don't become sticky or mushy. It is ideal for risotto, which is a creamy moist rice dish.
• Basmati Rice—a very narrow and long Indian rice with a distinctive, pungent fragrance and gentle, faintly nutty flavor. It grows well in the Himalayan foothills.
• Barley—one of the first grains ever cultivated. Pearl barley, the most common variety, has the hull, most of the bran and some of the germ removed to shorten cooking time. Barley is available in both regular and quick-cooking varieties.
• Bulgur—made from whole wheat kernels that are steamed, dried and crushed into coarse fragments. Often used as a breakfast cereal and in Middle Eastern dishes.
• Kasha—also called buckwheat groats; kasha is the kernel inside the buckwheat seed. It is roasted for a toasty, nutty flavor and then coarsely ground.
• Quinoa—an ancient grain native to South America. Quinoa is higher in protein than other grain and is actually a complete protein. This creamy white, tiny, bead-shaped grain has a light texture and delicate flavor. Look for quinoa in larger supermarkets and health-food stores.
  

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Timetable for Cooking Rice & Other Grains