Grains
You should always choose grains that are least processed as they provide more fiber and more nutritional value. Also always rinse your grains until clear and toast them to bring out their flavor. When cooking, always start your grain first. If it finishes cooking early, you can always set it off to the side.
Buckwheat
This is a nutty grain that is popular worldwide. In Russian cuisine they eat buckwheat as a morning porridge, known as Kasha. In Japan they use the flour to create soba noodles. I usually rinse it and then dry it out in the pan and toast it until it has a nutty flavor. One cup of buckwheat has around 5g of protein, which is the equivalent to a small egg. It cooks relatively quickly compared to other grains.
Rinse until clear, toast until nutty
Cooking: 1 cup buckwheat: 1.5 cups water, 10-15 minutes
Brown Rice
Brown rice really is so much more complex compared to white rice. It leaves you feel less bloated and will provide more satiety. Also, it does not make your blood sugar spike compared to white rice. Plus it has more vitamins. There are two types of rice: long grain and short grain. Long grain is a long skinny granule like Jasmine rice; while short-grain is a short stubby rice like sushi rice. For brown rice, I always get a short-grain as it is tender and starchier compared long-grain brown rice.
Rinse until clear, toast until nutty
Cooking: 1 cup brown rice: 3 cups water, 30-40 minutes
Farro
Farro is an ancient grain that originates form the Fertile Crescent in Egypt. It is related to wheat and is not gluten-free. There are actually three types of Farro: Einkorn, Emmer and Spelt. I have no clue which type this one is, but it is Bob’s Red Mill and it is a pearled Farro. It is traditionally pearled to reduce the cooking time.
Rinse until clear, toast until nutty
Cooking: 1 cup water: 3 cups water, 20-25 minutes