Whole grains should always be washed well before use and will generally take longer to cook than refined grain products, although quinoa and quick-cooking brown rice are both speedy whole grains. Most whole grains need two times as much water as the amount of grains you’re cooking and just need to be simmered until the water is absorbed, but check the recipes below for more details. For richer flavor, after washing you can "toast" the kernels in a pan over medium heat until they are mostly dry and begin to smell nutty and add a little salt to the pot as they cook. You can also soak most whole grains overnight to cut down the cooking time—this works great with brown rice and oats, which end up a bit softer than without the soaking.