Read Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook for Free Online

chopped dried apples, apricots, dates, figs, nectarines, papayas, peaches, pears, persimmons, pineapple, or prunes
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    or spices, as you wish. Sauté for 3 to 5 minutes to coat the grain and infuse it with flavor. Lower the heat and pour in the hot cooking liquid. Give the grain a quick stir, then cover and simmer for however long the grain usually cooks.
    Soaking grains.
To make grains easier to digest
, soak them in their cooking liquid for at least 6 hours before cooking.
    Baking grains.
For soft, slightly sticky grains that split open when cooked
, bake them in a covered baking dish at 350°F, using the same amount of liquid as you would for the boil-and-simmer method. You can toast, sauté, or soak grains before you bake them, if you like. Baking takes slightly longer—usually about 10 minutes, though you may need to increase the cooking time more for longer-cooking grains.
using a rice cooker
    An automatic rice cooker is a terrific and almost effortless way to cook rice and other grains. They’re highly efficient and make deliciously chewy grains. And, they’re an especially good choice for college students and others who don’t have access to a full kitchen. Although the exact instructions may vary depending on the model, in most cases all you have to do is put in the ingredients, turn it on, and walk away. Also, you can sauté grains with spices and vegetables in the rice cooking bowl before adding cooking liquid. The ratio of cooking liquid to grain is the same as in the boil-and-simmer method. A rice cooker may take a little longer than the stovetop method.
    If you’re in the market to buy a rice cooker, I recommend a 12-cup rice model with a stainless steel cooking bowl—not just coated with stainless steel but completely made from stainless steel. I also recommend getting one that has a “keep warm” function and automatically switches to that mode once grain is cooked. Other great features to look for are a glass lid for easy viewing of the contents while they cook, and a stainless steel steaming tray, which is also great for heating tortillas. The best source for these is Lotus Foods (see Resources).
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    Solar Cookers
    Solar cookers are a fabulous eco-friendly choice. They need no fuel and can be used anywhere the sun is shining. Plus, they’re inexpensive—or even better, you can build one yourself. In third-world countries, they offer tremendous benefits to people who otherwise must rely on an open fire for cooking, which is often a health hazard for the entire family. For more details or plans, visit the website of Solar Cookers International ( www.solarcookers.org ) or the Solar Oven Society ( www.solarovens.org ).
    Cooking whole grains in a solar cooker is easy. Simply put the grains, cooking liquid, salt, and whatever other ingredients you like in a pot and place it in the solar cooker. Then just walk away! It’s likely to take longer than on the stovetop and the timing may vary depending on your location and the angle of the sun. But no worries, and no need to check them often. They can be left unattended for several hours. They won’t burn, and they’ll stay moist and delectable.
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pressure-cooking
    Pressure-cooking is an eco-friendly option, as it usually cooks grains (and other foods) more quickly. Another advantage is that it yields cooked grains that are tender, moist, and usually sweeter. Pressure-cooking isn’t as common as it used to be, maybe because people think it’s overly involved, or because they got scared off by pressure-cooking horror stories. If either describes you, it’s time to rethink. Today’s pressure cookers are safe and easy to use.
    Pressure-cooking really doesn’t make sense for quick-cooking grains, like amaranth, buckwheat, quinoa, and teff, since they cook so fast anyway. Plus, because amaranth and teff are so small, they might clog the pressure vent in some pressure cookers. However, it’s a good method for whole oats, sorghum, and many varieties