Courses > Grains & Legumes

Grains & Legumes

Course Overview

Rice too mushy? Lentils too tough? Quinoa too bitter? This course will turn on your cooking brain and help you understand how to make wholesome grain based dishes that are fluffy, healthful and delicious!

Grains and legumes are the staple of many cultures around the world, and have been for centuries. If you are going to incorporate them in to your diet, best that you know how to make them taste delicious, every time. This course will help lay a foundation for how to cook many popular grains. It will take a deep look at many varieties of rice and how it can be prepared by methods such as steaming, making a pilaf and risotto. Once you learn these methods, we will show you how to use them in a variety of delicious ways.

This course will then discuss how to properly cook various grains and the techniques behind preparing legumes. You will be be able to practice your skills by preparing tasty and healthful recipes.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content and instructor support.

Course Objectives

At the end of this course you'll be able to:
  • Learn the basics of making perfect rice
  • Undertstand how to make a pilaf and how to enhance pilaf dishes
  • Learn the risotto method and how to vary the flavors and dishes
  • Learn the basic elements of cooking a variety of grains
  • Understand how to make polenta
  • Learn about legumes and how to prepare and store them

Course Syllabus

Grains & Legumes

This course introduces you to a variety of grains such as rice, polenta and other whole grains and shows you how to cook them perfectly, without fail. Basic rice making, plus a variety of rice variations such as risotto and pilafs are discussed, as well as the food safety issues surrounding grains. Finally, you will learn how to prepare legumes to add protein and flavor to your grain and vegetable dishes.

Lesson 1
Course Orientation

4 tasks | 35 mins

Welcome to the Rouxbe Cooking School! This course will help you understand why knife techniques are critical for skilled cooking, establish your knowledge baseline and learn how you will take your knife skills to the next level.

Lesson 2
Rice Basics

3 tasks | 35 mins

In this lesson, you will learn the basics of cooking rice.

Lesson 3
Cooking Rice | Steaming & Boiling Methods

6 tasks | 2 hrs 5 mins

In this lesson, you will learn to make plain and infused white rice, along with brown rice with a flavorful stock.

Lesson 4
Cooking Rice | Pilaf Method

4 tasks | 1 hr 55 mins

In this lesson, you will apply the pilaf method to cooking rice.

Lesson 5
The Risotto Method

4 tasks | 1 hr 50 mins

This lesson introduces you to the technique of risotto making.

Lesson 6
How to Vary Risotto

3 tasks | 1 hr 25 mins

This lesson builds on the last as it shows you how to vary your risotto dishes.

Lesson 7
How to Cook Grains

5 tasks | 2 hrs 25 mins

In this lesson, you will learn how to shop for and cook whole grains.

Lesson 8
How to Make Polenta

3 tasks | 1 hr 20 mins

You will learn the skill of making delicious polenta in this lesson.

Lesson 9
How to Cook Dried Legumes

6 tasks | 3 hrs 5 mins

In this lesson you will begin to understand how to buy, store, soak, and prepare dried legumes.

Lesson 10
Course Review

3 tasks | 1 hr 45 mins

Finish Line
17 hrs Total Time

The Food You'll Make

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
Lemon Olive Oil Cake with Fresh Raspberries

This vegan Lemon Olive Oil Cake with Fresh Raspberries is my go to for a couple of reasons. First, it is delicious, moist and flavor... View More

by Susan P.
Chia Spiced Rice Pudding with Orange Cardamom Roasted Pears

Brown Basmati rice was simmered in coconut and almond milk with Chai inspired aromatics of fresh ginger, vanilla bean, star anise, c... View More

by Meg R.
Lavender-stevia and rosemary agar cubes

For my previous course I made mango-coconut agar cubes and, while they looked really pretty, I wasn't too impressed with the taste o... View More

by Jelena T.
Vegan ChocoBeet Donut

This donut made from all purpose gluten free mix flour ( white sorghum flour, mocaf, banana flour and arrowroot flour), raw cacao po... View More

by Yoesi A.
by Susan P.
Triple-Layered Aloe w/fruit, Mango and Coconut Milk Gels

I'm so happy with how this turned out. I know it's a little more complicated than what was requested, but when I saw a photo of thi... View More

by Jane P.
Baked Alaska to die for!

I just had so much fun making and eating this indulgent desert. The base for this desert was a delicious vanilla cake (Fran's recip... View More

by Petra B.
by Liana M.

This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More

by Jennifer H.
My favourite chocolate cake

I've always been a huge fan of chocolate cakes. When I decided to go vegan, I tried so many recipes searching for "the one" and afte... View More

by Luciana U.
Chocolate Pudding

My Go-To Dessert is a silken tofu based chocolate pudding. It's my go-to because it's so easy to make and I usually have the ingredi... View More

by Daneen A.
Classic Gluten Free Chocolate Chip Cookie

These gluten free chocolate chip cookies are my go-to dessert. Honestly, I make them every week for my 6 & 9 year old (and my chocoh... View More

by Erika G.
Lemon Mini Bundt Cake

My go-to dessert is a beautiful and simple lemon mini bundt cake. I love this simple mini cakes since they have a lot of lemon flavo... View More

by Yahaira B.
by Charlotte S.
Warm Apple Streusel Pie A La Mode

Apple Pie A La Mode has always been one of my favorite desserts, and I can't remember the last time I ate it...until now! For the... View More

by Kari R.
Strawberry Mousse Slices plated

This was a fun activity to do and I took the opportunity to get a little creative. Strawberries are one of my favorite fruit so I de... View More

by Angelina A.
Raw cheescake with date caramel and roasted peaches.

First time roasting fruits so I decided and wanted a little contrast of warm and cold in one dessert. I prepared a vanilla raw c... View More

by Karla Q.
Deconstructed Fruit Pizza with Homemade Graham Crackers

I've frequently toasted nuts or coconut for recipes. However, this is the first time I've toasted flour for a recipe. I must say th... View More

by Benita G.
Strawberry Lemonade Agar Cubes

This photo shows my completed agar cubes. I chose strawberry lemonade as the liquid because it is a sweet, tart, and refreshing flav... View More

by Karen C.
Hibiscus Tea Agar Gel Cubes with Crystallized Ginger

These are the Hibiscus Tea gel cubes after they set. I decided to garnish them with a small piece of crystallized ginger to complime... View More

by Rose D.
by Charlotte S.

Practice Recipes

A few of the practice recipes you'll learn in this course.


3,498 students from beginner to advanced have completed this course from 76 countries.