Batch Cooking Grains

Batch cooking whole grains - brown rice, quinoa, farro, barley, bulgur - is one of the highest-impact habits in vegan meal prep. Grains cooked in advance and refrigerated can be incorporated into bowls, salads, soups and stir-fries throughout the week, dramatically reducing the time and effort required for weeknight meals.

Step-by-Step: Batch Cooking Grains

1. Choose your grain: brown rice (45 min), quinoa (15 min), pearl barley (30 min), farro (30 min), bulgur (15 - 20 min).
2. Rinse well under cold water to remove surface starch (especially important for quinoa and brown rice).
3. Cook in a generous amount of well-salted water or stock according to the grain's absorption ratio. Always taste for doneness.
4. Drain if boiling in lots of water; allow to steam off heat for 5 minutes if using absorption method.
5. Spread on a tray to cool rapidly - this stops carryover cooking and prevents clumping.
6. Store refrigerated in a sealed container for up to 5 days, or freeze in 200g portions for up to 3 months.

Chef's Tips

• Cook grains in vegetable stock instead of water for immediate flavour - adds nothing in time but transformative in taste.
• A tablespoon of oil stirred in after cooking prevents grains from clumping in the fridge.
• Label your containers with the grain type and date - you'd be surprised how similar they look after refrigeration.

Related Techniques