Roasting grains or seeds brings their natural nutty flavors to the surface and shortens their cooking times since the roasting process partially cooks the grain. You can roast a large batch of grain ahead of time and store it in an airtight container in your pantry or refrigerator for up to a month to cut down on preparation time. Replace regular grains with roasted varieties in any of your favorite recipes or create a caffeine-free coffee substitute by grinding the roasted grain and steeping it in hot water.
Stove Top Roasting
Step 1
Place the grain or seeds in a single layer in a large skillet.
Step 2
Roast the grain in the skillet over low to medium heat, stirring constantly for about five to 10 minutes. The grain or seeds will be done when they begin to brown lightly and pop in the pan. They will also become aromatic.
Step 3
Remove the grain or seeds from the heat of the skillet by emptying them onto a plate or container to cool. Don't wait for the grains to cook to a dark brown before removing them from the heat since they will continue to cook as they cool.
Oven Roasting
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Place the grain or seeds in a single layer on a baking sheet.
Step 3
Bake the grain or seeds for 10 to 30 minutes, opening the oven to stir them and check their progress every two to five minutes. Cooking times vary between different grain and seeds, so the first couple of times you roast grain in the oven you should stay close by and keep an eye on it.
Step 4
Remove the grain from the heat of the oven when it begins to turn light brown and starts to pop.
Step 5
Allow the grain to cool before storing it.
Tips and Warnings
- Depending upon what form you purchase your grain in, it may need to be rinsed and sorted before roasting. For instance, bulk grains are more likely to contain dust and foreign objects. If washing is necessary, spread the wet kernels out on a towel or baking sheet to dry before roasting; otherwise, you may unintentionally steam them instead of roasting.
Things You'll Need
- Skillet or rimmed baking sheet
References
- "Global Kitchen"; Blanche Agassy McCord; 2002
- "Food and Nutrition Encyclopedia: Volume 1"; Audrey Ensminger; 1994
- "Amazing Grains"; Joanne Saltzman; 1993
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