How to cook grains
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Rinse raw grain in cold water and drain.  Using the formula below bring the liquid to a boil.  Add grain and stir.  Bring liquid back to boil, then cover and reduce heat to lowest setting possible.  Cook until soft.  (See chart for estimated times.)

Grain

Amount Uncooked Amount of liquid Cooking Time Yield
Amaranth 1 cup 3 cups 25-30 min. 2 1/2 cups
Barley 1 cup 4 cups 30-40 min. 4 cups
Buckwheat 1 cup 2 -5 cups 20 min. 3 cups
Bulgur 1 cup 2 cups 15 min 2 1/2 cups
Cornmeal 1 cup 4 - 5 cups 30-40 min** 4 -5 cups
Kamut 1 cup 3 -4 cups 1 hour 2 1/2 cups
Millet 1 cup 4 cups 25-30 min* 4 cups
Oats 1 cup 3 cups 30-40 min 3 1/2 cups
Oatmeal 1 cup 2 cups 10 min 4 cups
Rice (Brown) 1 cup 2 - 2 1/2 cups 35-40 min 2 1/2 cups
Rye 1 cup 4 cups 1 hour 2 2/3 cups
Triticale 1 cup 4 cups 1 hour 2 1/2 cups
Wheat Berries 1 cup 3 - 4 cups 1 hour 2 1/2 cups
Wheat Cracked 1 cup 2 cups 25 min. 2 1/3 cups
Wild Rice 1 cup 4 cups 40 min 3 - 3 1/2 cups

* These grains may cook better in a double boiler to prevent scorching.
* With cornmeal, mix with 1 cup of cold water before adding to the remaining 4-5 cups of boiling water.

Liquid may be water, meat or vegetable stock, juice or milk.  The more flavorful the liquid, the more flavorful the grain.

Another method is to "pilaf" the grain.  Sauté the grain with minced onion in oil and then add twice as much liquid as grain; cover and cook over medium-low heat til liquid is absorbed and grain is tender.  Cooking time is usually as above.  (Brown rice, bulgur, barley, millet and wild rice are great this way.)

With buckwheat, add a raw egg to the dry grain; stir in stock or water (2 cups for "side"; 5 cups for cereal).

To reduce cooking time on "hard" grains such as wheat, rye, triticale, & Kamut.  Bring grain and liquid back to boil.  Boil 10 min., then let soak 8-12 hours.  After soaking, bring back to boil and cook 15 to 20 min.

For shipping to AK, HI, APO, FPO, see "Ordering Information"