The Secret Ingredient I Keep in My Freezer to Make Easy Weeknight Dinners
Grain bowls will be your new go-to.
I've read about people who come home after a long, tough day and have only to reach into the freezer to have a glorious meal on the table in minutes. And sometimes, I am that person. But mostly, since I love the act of cooking so much, I tend to make meals from scratch every night.
A few summers ago, I discovered a life-changing grocery store. They had a huge bulk section filled with bins so that you could purchase as much or as little as you wanted of various things. And, especially exciting to me was a glorious array of rice varieties and grains.
Related: Why Whole Grains May Help You Live Longer (Plus 5-Star Recipes)
I would buy ½ cup portions of grains that I didn’t know, just to try them out. This became a game for me, and I learned quite a lot. One week, I made too much of one of my experimental grains and decided to try to freeze the bit that was left over. This turned out to be my great "aha" moment.
It froze beautifully, and when I thawed the cooked grain a few days later, it was perfect. This discovery colored my cooking for the rest of the summer, and beyond.
Get the recipe: Southwestern Quinoa Salad
Generally, on the weekends, I make a few batches of various rice types and grains (basmati, barley, forbidden rice, wild rice, farro, and quinoa, just to name a few.) I let them cool completely, and then place them in zipper-lock bags (this is also a great time to use a vacuum sealer if you have one) before squeezing out as much air as I can. Label and place the flattened bags in a stack in the freezer.
Then, all I need to do is pull out a bag or two, depending on what I want for dinner, and let it thaw a bit before proceeding. It’s not just the incredible time savings that make this such a great plan, but also the ease with which I can add a huge variety of fibrous, wholesome grains into my family's diet.
Related: Top-Rated Grain Salads for Satisfying Sides or Mains
Grain bowls can essentially be made in minutes. Quick vegetable and broth soups can be bumped up exponentially by adding one two or three different types of rice and/or grains. You need never be at a loss for a side dish again.
A breakfast porridge can take on new and unexpected (but delicious) tastes and textures. A quickly sauteed chicken breast can be added to whatever grain you thaw, and presto…dinner! And these are just a few of the possibilities.
So, sometime this week, give grains a try. (This kind of cooking and meal prep is a great reason to get a deep freezer!) Freeze them and discover the fantastic convenience of a hearty meal whipped up in minutes. And then experiment — the only limit is your imagination.
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Read the original article on All Recipes.
