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Cooking Grains
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.
