Everyone needs to add more whole grain to their diets, but cooking whole grains requires time.  Quinoa is a great grain, cooks up quickly but does not have the flavor like some of the more interesting grains. Spelt, wheat berries and even hulled barley all are far more interesting but take forever to cook. When dinner needs to be on the table in 30 minutes it's not practical.

This is a tip that will cut your cooking time in half, put the kamut, rye, spelt, hulled barley, wheat berries and any other whole grain in a food processor or blender and pulse for about 20 seconds to 1 minute, until every grain is broken in half-ish. The idea is to have the grains be coarse, more like steel-cut oats not pulverized into dust. Breaking open the grains increase the surface area and makes the grains soften more quickly.

Combine one part grain with 4 parts water in a pot on medium to high heat. Bring this to a boil and reduce the heat. Simmer and stir occasionally, until the grain is tender and the mixture is thick and porridge like, which will take about 25 to 30 minutes. You can thicken the cooked grains with any cheese or fat if you like.

Now that you have your base you can top this with anything. Think greens, or sausage and cheese, even an egg. You have a nutritious quick meal or side dish in no time.