For More Flavorful Risotto, Pilaf, and Grain Salads, Start With This Simple Step

Then cook them as you usually would for rice, quinoa, farro, and other grains that taste deeper and more aromatic. Sometimes the best thing about a pot of rice or grains is its simplicity: fluffy, neutral, and ready to soak up bold sauces, curries, or spicy stews.

But in dishes in which grains are meant to do more than play backup, such as in a grain salad, pilaf, or risotto, a little extra depth in taste can make them really shine. By heating grains such as rice, farro, quinoa, or bulgur in a dry pan (or with a little oil or butter), you draw out nutty, popcorn-like aromas. Add a subtle complexity that carries through to the finished dish. It’s a quick, reliable step that gives grains a head start, making them more fragrant, complex, and flavorful at the table.

And no matter which grain you’re cookery—whether it’s rice, farro, freekeh, bulgur, quinoa, or wheat berries—the method usually follows the same easy steps: - Heat the pan. If you want to add richness, add a little oil, butter, or ghee to the pan. - Add the grains. Add the raw grains to the hot pan or pot and spread them into an even layer so they toast evenly.

For even more savor, sauté aromatics like onion or shallot before adding the grains. The first sign that your grains are toasting is aroma—the scent shifts from flat and starchy to warm and nutty.

Once toasted, add water or broth and cook the grains exactly as you normally would. In blind tastings I conducted with friends, tasters found the untoasted grains mild and subdued, while the toasted batches had a deeper baseline taste—farro tasted heartier, rice more fragrant.

As the grains hit the hot pan, they give off a faint sizzle and soft crackle, with the occasional rogue piece leaping up as if plotting its escape. At first, they look pale and chalky, but as they warm, refined grains like white rice and pearled barley often turn slightly translucent.

Whole grains like farro, quinoa, or wheat berries, on the other hand, still have their bran and fiber-rich outer layers, so they don’t become translucent. Across both refined and whole grains, the scent shifts from flat and starchy to warm and nutty.

That extra step gives the finished dish subtle depth, leaving grains that taste more layered, with an earthy undertone. If your grains are starring in the dish—say, a pilaf or a grain salad—parching is worth the few extra minutes. And in risotto, it isn’t even optional: Toasting the rice is considered an key step for the quality of the final preparation.

But if the grains are destined to soak up bold sauces, stews, or curries, you can probably skip this step. It’s a quick step that brings out the grain’s character, making even a simple pot taste fuller and more aromatic.