A few more pointers from Ghillie James: “Cooking times for grains vary depending on the brand and … age of the grains.” Make sure grains are not stale. Cooking times can vary from 10 minutes ...

Taste: Mild, nutty, slightly malty. Texture: Some crunch, slight oatmeal-like consistency. Can get gluey, so mix with a drier grain such as oats. Use: Boil whole for salads or sides. Or toast in a dry ...

So you’ve cooked up a batch or two of quinoa. Sprinkled chia seeds on your steel-cut morning oats. Found packages of grains labeled spelt, millet, teff and kaniwa sitting next to the barley and oats ...