You know that feeling you carried around with you all day yesterday? As you shepherded one kid back and forth to the doctor, the other to camp, then back to the library to accomplish ten hours of work in a very crunched three, then back to camp? You know how all day long you felt like you had things together even though you were up the whole night before ruminating over the latest worries playing on your insomnia plex? It was like your brain had just done that 30-minute Metamorphasis workout from Tracy Anderson — its core strong and capable. And this was why? Because you finally did what you’ve been wanting to do for months now — you took a few minutes over the weekend to boil some whole grains so they’d be pret-a-manger for dinner all week long. If I may be so bold, I think you might call the feeling…euphoria. (Or…psychosis? Two sides of the same coin?) Don’t you know yourself by now? Don’t you know how irrationally happy you feel when you are in control of some corner of your life? Even if it’s just one small corner of your plate? Because when you have a tupperware filled with wheat berries and barley (as you do right now, Praise Be!!) you can do anything! You can even somehow resist the decidedly not whole grain dinner rolls from Trader Joe’s that the kids pick out and that lately Andy has been baking on the grill so they are all smoky and irresistible, especially when smeared with a nice pat of creamy butter. With a stash of cooked whole grains in the fridge, you may not be able to cross off those tasks that always make their way back on the to-do list (just call your d@#% accountant) but you sure can check off tonight’s starch! Which might even look like this:
And true, the kids will probably just try a bite or two, but who cares — they have the simple tomato-corn-red onion salad you made before mixing in the wheat berries and the feta. All you have to do is grill a piece of fish or pan-fry some chicken and you have the makings of the perfect summer dinner: fast, easy, fresh, and enough left over for tomorrow. When you can feel good about yourself all over again.
Big Feel-Good Batch of Barley
Rinse 1 cup of barley under cold water. Bring 3 cups of water and 1 tablespoon of salt to a boil and add barley. Bring to a low boil (not quite as roiling as you would for potatoes), then cover and simmer for 50 minutes. Check after about 40. The grains should be slightly al dente because they’ll cook a little more when they sit in a bowl. Yields about 4 cups cooked barley.
Big Feel-Good Batch of Wheat Berries
Combine 3 cups wheat berries, 4 1/2 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy about 45 minutes to an hour. The berries should be slightly firm. Drain and set aside. Yields about 4 cups cooked wheat berries.
Big Feel-Good Batch of Quinoa
Bring 2 cups water to a boil in a medium saucepan. Add 1 cup of quinoa and simmer, covered, until tender, fluffy, and water is absorbed — about 15 minutes. Let stand, covered, off the heat for 5 minutes, then fluff with a fork. Yields about 4 cups cooked quinoa.
-Chopped tomatoes, red onion, fresh corn, feta (or smoked mozzarella), vinaigrette
-Dried cherries, scallions, walnuts, mint, a little blue cheese, plus a mild vinaigrette.
-Chives, mint, parsley, cilantro, lemon, olive oil, salt, pepper
-Arugula, pesto, a squeeze of lemon
–Charred kale and onions (for wheat berries)
–Black beans and cilantro (for quinoa)
Who needs yoga when I can just look at my cooked, tupperware’d, stored, refrigerated wheat berries and feel at peace?