Eggs may be the ideal test food for skillets, but grains put saucepans through their paces. Starchy foods like rice, oats, pearly barley, and pasta always tend to get sticky, but everything from type of pot to temperature to water-to-grain ratio can also make them stick or even burn onto the cooking pot. This can leave you not just with a gummy meal but also with a gummy mess to clean up.
So as I’m testing cookware this month, I’m cooking lots of grains. All of them want a fun, flavorful addition, whether it’s stirred in or piled on top, like this week’s new recipe.
Learn about cooking grains and Curried Sweet Potato and Mango