A No-Fuss Method for Cooking Almost Any Whole Grain  I don't
bother with carefully measuring water or fiddling around with
getting just the right flame when I cook whole grains on the
stove. Instead, I cook pretty much every type of grain using the
same no-fuss method — with great results every time.  Basically,
I use the same method for cooking whole grains that I use for
cooking pasta: I simmer the grains in a good amount of salted
water until they are the right texture, and then drain them.
Some grains like quinoa benefit from a 10-minute rest in the
covered pot after draining, which gives a better texture, but
for most of the other grains I use on a regular basis, such as
barley, wheat berries, or farro, this isn't necessary.  Brown
rice is the only whole grain I don't use this method for, as I
prefer the texture when it is cooked in the traditional way, but
it can done. In fact, Saveur uses it in their recipe for Perfect
Brown Rice.  A couple hints when using this method:  • When
cooking quinoa, watch fo