|
GRAIN COOKING CHART
1 cup
Grain |
Liquid |
Cooking
Method* |
Cooking
Time** |
Yield
(cups) |
Amaranth |
3 |
Simmer |
15 min |
2-2/3 |
Barley, grits |
2/3 |
Cereal |
3 min + 5 min
standing time |
2/3 |
Barley, hulled |
4 |
Simmer |
1 hour 45 min |
2-1/2 |
Barley, pearl |
3 |
Simmer |
45-55 min |
4 |
Barley, quick |
2 |
Simmer |
10-12 min |
3 |
Buckwheat, groats, unroasted |
2 |
Cereal |
15 min |
3-1/2 |
Buckwheat, groats, roasted''' |
2 |
Cereal |
15 min |
3 |
Corn, meal |
4 |
Cereal |
10 min |
3-1/2 |
Corn, hominy, dried |
5 |
Simmer |
5-6 hours |
3 |
Millet |
3 |
Simmer |
25-30 min, 10 min standing time |
5 |
Oats, quick |
2 |
Cereal or steep |
1 min + 3-5 min standing time |
2 |
Oats, old-fashioned |
2 |
Cereal |
5 min |
2 |
Oats, steel-cut |
4 |
Cereal |
20 min |
2 |
Quinoa |
2 |
Simmer |
15 min |
4 |
Rye, berries |
3 |
Simmer |
1 hour 55 min |
3 |
Rye, flakes |
3 |
Cereal |
1 hour 5 min |
2-1/2 |
Triticale, berries |
3 |
Simmer |
1 hour 45 min |
2-1/2 |
Wheat, berries |
3 |
Simmer |
1 hour 10 min |
2-1/2 |
Wheat, couscous |
1-1/2 |
Steep |
5-10 min |
3 |
Wheat, cracked |
2 |
Cereal |
15 min |
2 |
Wheat, flakes |
4 |
Cereal |
50-55 min |
2 |
Wheat, bulgur |
2 |
Steep |
15 min |
3 |
*Cooking Methods
To Simmer: Bring liquid to a boil. Stir in the grain. Cover and reduce the heat to low. Cook until liquid is absorbed and grain is tender to the bite. Fluff with a fork before serving. Soaking whole grains in the liquid overnight in the refrigerator will reduce the cooking time.
To Steep: Pour boiling liquid over the grain. Cover and let stand until grain is tender to the bite.
For Cereal (using meal, grits, or flakes): Combine cold water and grain. Bring to a boil, stirring constantly, over high heat. Reduce temperature to low, cover, and cook to desired thickness.
**Cooking times are approximate. Length of time stored since harvest can cause fluctuations in the time needed to cook a grain. Always check for doneness 5 minutes before shortest specified cooking time, and then be prepared to cook it longer than the longest specified time.
***Before cooking roasted buckwheat groats, stir the grain into 1 beaten egg. Then, pour the mixture into a heated skillet and toast it to dry the egg, about 3 minutes. This egg-wash will keep the grains separate and crisp during cooking and prevent the buckwheat from turning to mush.
* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *
|
