OK so here's the thing: rice cookers can prepare all kinds of whole grains. It almost seemed too good to be true, when I first got the impulse to try this. Just toss a bunch of ingredients, push a button, then it's ready in under an hour? This is fast food meets slow food, plus if you have even a halfway decent rice cooker, it's impossible to burn!
Serves 2-3
Suggested Ingredients:
- dried grain, 1 cup
- rice
- quinoa
- wheat
- bulgur
- farrow
- etc, mix-and-match
- TVP, 1/2 cup (optional)
- a couple tablespoons of soy sauce, to taste
- water, 2 cups
- 1 additional cup water per 1/2 cup TVP
- can also substitute veggie broth
- frozen veggie mix, 1-2 cups (a typical small bag)
- seasonings
- entire seasoning packet from meal starter (if any)
- a few teaspoons additional mix-and-match
Note that your typical boxed grain salad or meal starter will include 1 measured cup of dried grains (such as my favorite grain salads from Aldi, shown below), but you should measure your selection, just to be sure. You're looking for around double the water to dried ingredient ratio, without overwhelming your rice cooker. (
Click here for more info on ratios.) If you think it's turned out too wet or too dry, jot down a quick note and adjust next time around.
Some poorly-calibrated rice cookers will burn somewhat on the bottom, but most will automatically switch to low heat when they're finished cooking. (
Click here for more info on rice cooker tech.) Just to be safe, I typically unplug it as soon as it is finished cooking.
After it's done cooking (not before, to avoid a mess), drizzle with oil.
