Toasting grains lightly, either dry or with a little butter or oil in a saut pan, intensifies their flavor and brings out their nuttiness. If you don't have time for a long soak, put the grains in a pan, cover with at least an inch of water, and bring to a boil. Immediately remove the pan from the heat and let sit for an hour or so. Drain and discard this fast-soak water, and then cook the grains. To cook, each type of grain requires a different ratio of liquid to grain.
Recipes usually call for bringing the liquid to a boil and then adding the selected grain.
Cover the pot and bring the liquid back to a boil. Reduce the heat and simmer until done. When the grains are finished cooking, remove from the heat. Gently lift the lid and fluff the grain. Replace the lid and let the cooked grain stand for five to 10 minutes more.