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Grains Cooked w/ Bouillon

Cooking grains, whether it’s quinao, farro or just plain rice, the end result is that much more flavorful, when bouillon or stock is used, instead of just water. You’ll practice the basic absorption method while learning how bouillon transforms everyday grains into a more savory side dish.

Makes 2 1/2 cups | Active Time: 30 minutes | Total Time: 30 minutes
Step 1: Cooking the Quinoa
  • 1 cup grain of choice
  • 1 1/2 to 2 cups water, depending on which grain you are cooking
  • 1 tbsp of Fresh Vegetable Bouillon

To cook the grains, bring mix together the grain, water and Fresh Vegetable Bouillon and stir to combine.

Bring to a simmer, cover and reduce heat to low. Cook for 10 to 12 minutes.

Remove from heat and let the grain sit for about 5 minutes. Fluff and serve.

The amount of time and water, will depend on the type of grain being cooked. For more information, review the Drill-down on “”/tips-techniques/472">Estimated Cooking Times for Grains"

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