Introduction: Cook 6 Individualized Small-Batch Grains (i.e., How to Not Eat the Same Boring Leftovers All Week)
The Problem:
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.
My Solution:
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 verytiny 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
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)
Step 2: Measure and Add Herbs/Spices/Oil
1. Oil the muffin tin generously (I'm assuming your cast iron muffin tin is already cured)
2. Add 1 Tablespoon of grain into each portion
3. Add flavoring
Step 3: Cover & Cook
4. Fill with water to the top of the tin
5. Place on baking sheet. Cover with foil. Since grains cook at different rates and we're cooking them all the same time, it's important to keep as much water from escaping so that your grains don't dry out.
6. Bake one hour at 350 degrees (farenheit)
Please post your ideas for flavoring! I'm always looking for new culinary inspiration that is quick and healthy!
