In the past I've made a large batch of grains on Sunday and then eaten them all week. The problem is it makes for a very monotonous week... However, I don't have the time to cook grains every day - it needs to be a once or twice a week chore.
Bake a variety of grains (both types of grains and flavoring) in muffin tins.
I'm also trying to move away from non-stick pans, and towards using more cast iron. So this was the perfect excuse to try out the Lodge brand muffin tin.
(Note - the Lodge muffin tin makes very tiny muffins. You maybe can't tell from the image, but they're tiny. However, it was the only cast iron muffin tin I could find.)
Step 1: Materials
1. Cast Iron Muffin Tin (regular muffin tins would probably work fine. I just didn't happen to use them.)
2. Measuring spoon (1 Tablespoon)
3. A variety of grains (I used black rice, brown basmati rice, and quinoa. I'll update when I try other grains.)
4. Flavoring ( I used butter, coconut oil, salt, pepper, and a variety of other spices) (optional)
5. Oven ( I used a toaster oven)
6. Aluminum foil (or something to cover the pan while cooking)