HERE WE GO A-GRAIN With the Pulses
With grains being an essential part of your diet and pulses counting towards your five a day, we’ve put together some of our favourite recipes to showcase the endless possibilities these bring. Whether it’s barley, rice, chickpeas or cannellini beans – it’s all very nice when mixed in with these mouth-watering (and healthy!) ingredients. Scroll to the bottom of the post for more information and our top tips for cooking with grains and pulses.
Spicy sweet potato and chickpea soup
A real winter warmer designed for year-round deliciousness.
Get the recipe >
What is a grain?
Grains are edible seeds from grasses, such as wheat, oats, barley or rice. Explore our range here.
Spice it up
Take inspiration from the seasoning in your main dish to add flavour to your grains. Add coriander seed and cardamom to the cooking water if it’s to go with an Indian dish, cumin and cinnamon with Mexican, thyme and oregano with Italian and so on. And, if in doubt, just add a bay leaf.
Let it rest
Once drained, let grains stand in the hot saucepan, with the lid on and the heat off for 10–15 minutes after cooking. This helps absorb any remaining moisture for a lighter and fluffier texture.
What is a pulse?
Pulses are the edible seeds of legumes (plants with a pod), such as dried beans, peas and lentils. Pulses count towards your recommended seven a day.
Store them right
In a glass or plastic container with a tight lid, dried pulses will keep for 6–9 months.
A good old soak
Soaking overnight softens the skin, stops pulses splitting and shortens your cooking time. Pop them in a bowl, cover with cold water and leave for 8–10 hours. For a quicker soak, bring them to the boil and simmer for 2 minutes. Turn off the heat, cover and stand for 1 hour.
Note: lentils don’t need soaking.
How do you tell when they’re done?
They can be easily mashed between two fingers.