Use these basic guidelines for cooking whole grains including amaranth, barley, buckwheat, bulgar, cornmeal, couscous, Kamut, millet, oats, pasta, quinoa, brown rice, rye berries, sorghum, spelt berries, wheat berries and wild rice
Cooking Tips
Cooking Tips
- In order to get more nutrition from your grains try soaking them overnight in half the liquid. This will make them more digestible. The next day add the remaining liquid to finish cooking them. Another benefit is the cooking time is greatly reduced, which uses less energy.
- Try lightly roasting grains in a dry skillet before cooking. This gives them a lighter texture and a nuttier taste.
- Most grains become sticky if stirred, so leave them alone while they cook. The result will be fluffier and tastier.
- Some grain dishes, such as bulgar and couscous, are actually fluffier if you do not cook them. Just pour boiling water over the grains, let them stand for 15 to 20 minutes, then toss them with a fork before adding other ingredients or serving.
| To 1 cup of this grain Amaranth Barley, hulled Buckwheat Bulgar Cornmeal (polenta) Couscous, whole wheat Kamut grain Millet, hulled Oats, steel cut Pasta, whole wheat Quinoa Brown rice Rye berries Sorghum Spelt berries Wheat berries Wild rice | Add this much water or broth: 2 cups 3 cups 2 cups 2 cups 4 cups 2 cups 4 cups 2 1/2 cups 4 cups 6 cups 2 cups 2 1/2 cups 4 cups 4 cups 4 cups 4 cups 3 cups | Bring to a boil then simmer for: 20-25 minutes 45-60 minutes 20 minutes 10-12 minutes 25-30 minutes 10 minutes Soak overnight cook 45-60 min. 25-35 minutes 20 minutes 8-12 minutes (varies by size) 12-15 minutes 25-45 minutes Soak overnight cook 45-60 min. 25-40 minutes Soak overnight cook 45-60 min. Soak overnight, cook 45-60 min. 45-55 minutes | Amount after cooking 3 1/2 cups 3 1/2 cups 4 cups 3 cups 2 1/2 cups 3 cups 3 cups 4 cups 4 cups Varies 3+ cups 3-4 cups 3 cups 3 cups 3 cups 3 cups 3 1/2 cups |
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