Whole Grain 100
Email: Tamara@wholegrain100.com
  • Welcome
  • Price Sheet
  • Store & Classes
  • Baking Education
  • Recipes
  • Grain Education
  • Health & Nutrition

How To Cook Grains

1/14/2015

0 Comments

 
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
  • 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
0 Comments



Leave a Reply.

    Grain Education
          Whole Grains


    Archives

    February 2020
    June 2017
    November 2016
    July 2016
    May 2016
    February 2016
    January 2016
    February 2015
    January 2015

    Categories

    All
    Brown Rice
    Buckwheat
    Cooking With WG
    Diet & WG
    Einkorn Grain
    Getting Started Milling Grain
    Labels
    Nutrition
    Oats
    Understanding WG

    RSS Feed

Powered by Create your own unique website with customizable templates.