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.
