Cooking Whole Grains

By Bailey1_

Ingredients

• Various grains.

Details

Servings 1
Adapted from wholegrainscouncil.org

Preparation

Step 1

To 1 cup Add this much water : Bring to a boil Amt. after
of this grain:


Amaranth 2 cups 15-20 minutes 2 1/2 cups
Barley, hulled 3 cups 45-60 minutes 3 1/2 cups
Buckwheat 2 cups 20 minutes 4 cups
Bulgur 2 cups 10-12 minutes 3 cups
Cornmeal (polenta) 4 cups 25-30 minutes 2 1/2 cups
Farro 2 1/2 cups 25-40 minutes 3 cups
Kamut® grain 4 cups soak overnight then
cook 45-60 minutes 3 cups
Millet, hulled 2 1/2 cups 25-35 minutes 4 cups
Oats, steel cut 4 cups 30 minutes 3 cups
Pasta, whole wheat 6 cups 8-12 minutes (varies by size) varies
Quinoa 2 cups 12-15 minutes 3 cups
Rice, brown 2 1/2 cups 25-45 minutes (varies) 3 cups
Rye 4 cups soak overnight then
cook 45-60 minutes 3 cups
Sorghum 4 cups 25-40 minutes 3 cups
Spelt berries 4 cups soak overnight then
cook 45-60 minutes 3 cups
Teff 3 cups 20 minutes 2 1/2 cups
Wheat berries 4 cups soak overnight then
cook 45-60 minutes 2 1/2 cups
Wild rice 3 cups 45-55 minutes 31/2 cups