Welcome to our new series, Freezer Friendly! Here, we’ll share some of the best tips, tricks, and hacks for our hardest-working kitchen appliance: the freezer.
Grains are a pain when needed for a quick dinner. Cooked rice or whole grains can add 20 to 30 extra minutes to your meal prep! Make your life a little bit easier by freezing pre-portioned grains for the future. It only takes a few simple steps. When you’re ready to eat, reheat in the microwave or let them thaw in the fridge overnight. Use for grain bowls, burritos, soups, stir fries, salads—you name it!
Grains to Freeze:
- Wheat
- Rye
- Rice (wild, brown, white, jasmine, basmati, etc.)
- Amaranth
- Teff
- Barley
- Quinoa
- Oats
- Buckwheat
- Wheatberries
- Sorghum
- Millet
- Farro
- Spelt
How to Freeze
- Cook grains, then drain and spread out on a paper towel–lined sheet pan to cool completely (this will help the extra moisture evaporate so your grains don’t get gummy).
- Portion out cooked grains into airtight containers that are freezer-safe. If you’re planning to reheat in the microwave, make sure your containers are microwave-safe or transfer to a bowl.
- Label the date and grain on airtight containers, then freeze!
How to Thaw
You can defrost straight from the freezer to the fridge or microwave for a faster thaw. While large grains with thick hulls, like rye, can defrost overnight in the fridge, smaller grains like rice may turn soggy. When defrosting in the microwave, the time will vary. Start with one minute; stop and stir. Then, microwave in 30-second intervals, stirring after each, to ensure even heating.
Here are some recipes for a little inspiration:
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