Did you know you could prepare most (maybe all) grains in a 9×13 and freeze some for later use?
Do you like adding grains to your salads like we do? For a while now, I’ve been preparing a batch of farro or quinoa once a week and keeping it in the fridge to add to salads. I make sure to use parve cooking utensils and then it can go in any type of salad we’re in the mood of.
Recently, I had a thought. Maybe these grains could be prepared in the oven. And maybe in larger quantities. And then stored in the freezer for future weeks. It was time to give it a try. And while I was at it, how about some rice to be used in side dishes at a later date?
The experiment was a success. We now have measurements and cooking times for the following: farro, quinoa, white rice, wild rice and green lentils (not a grain, but also excellent to bulk up a salad.) You can prepare them all at the same time and simply remove them from the oven when their time is up.
All were prepared with the following in common:
- Rinsed
- Disposable 9×13 pans
- Boiling water
- Oven at 350 degrees
- Tightly covered
Keep in mind that every oven is different and you also may have a different preference for texture. Use this timing as a guide and tweak to your liking.
Farro: 2 cups farro to 4 cups water. Add a tsp of salt (optional). Bake for 25-30 minutes. Strain extra liquid.
Quinoa: 2 cups quinoa to 4 cups boiling water. Add 1 tsp of salt and about 1 tsp of oil. Bake for 25 minutes. Remove from the oven, strain any extra liquid and place a paper towel in the pan. Cover and let sit. The paper towel will absorb the extra moisture.
Basmati rice: 3 cups to 4.5 cups water. Add 1.5 tsp salt and 1.5 tsp oil. Bake for 30-35 minutes.
Wild rice: 3 cups to 6 cups water. Add 1.5 tsp salt and 1.5 tsp oil. Bake for 60 minutes. Remove and fluff the rice with a fork.
Lentils: 2 cups to 3 cups water. Add a tsp of salt. Bake for 30-35 minutes. Strain any extra liquid.
Now what happens with all this? It’s time to freeze it all.
Oh, and while we haven’t tried pasta in the oven, you can definitely freeze in portions! Just add a bit of oil to the pasta and vacuum seal. It will taste fresh when it’s defrosted!
Great ideas! I’m new to Farro, how do you incorporate it in dishes?
I make the farro with roasted vegetables in Dinner Done it’s so good!
I could cry right now! Thank you!!!!!!
I like to cook my quinoa in a Pyrex so I can just put a cover on it. I even put a dressing in the quinoa, add some veggies and put it straight on the table
I am so glad I found this recipe and started baking these balls, because they blow any other meatball I’ve ever made out the kitchen window
I never add oil to my cooked pasta before freezing… when defrosted I rinse it under hot waterfrom the tap and drain. Perfect!!
This is the best dish that I ever had!!!! Even my son, who’s not a big meat fan, loved it.
Hi! Thank you so far I made basmati rice and it’s perfect. Do you have ratios for brown rice? Or any other commenters have ratio for brown rice? Please and thank you! Shabat shalom
Can you make orzo in the oven like this too?
I skip the pot AND the oven. Make grains in the betty crocker pizza maker. Line it with parchment paper first. It take a lot quicker and is so convenient!!
What about using brown rice or brown jasmine rice, how long to cook for and does it work also?