Grains: Grains Cooking Information
Source of Recipe
Preventions-The Healthy Cook
Grains are not only nutritious and delicious, they're wonderfully easy to prepare. Here are cooking instructions for some of the most common grains---and a few that aren't so common, as well.
Amaranth-Simmer 1 part amaranth in 3 parts water for 20-25 minutes Use in cereal
Barley, pearl-Simmer 1 part barley in 4 parts water for 30-40 minutes-Use in side dishes, pilafs
Bulgar-Pour 1-1/2 cups boiling water over 1 cup bulgur and let stand for 30 min. Use in side dishes, cold salads.
Cornmeal-Simmer 1 part cornmeal in 4 parts water for 30 minutes, Use in cereals, baked goods and polenta.
Couscous-Pour 1-1/2 cups boiling water over 1-1/2 cups couscous and let stand for 5 minutes. Use in side dishes.
Hominy-Soak overnight, then simmer 1 part hominy in 3 parts water for 21/2 to 3 hours. Use in cereals, side dishes.
Millet-Simmer 1 part millet in 2 parts water for 25-30 minutes-Use in soups, stews, side dishes.
Oats, rolled-Simmer 1 part oats in 2 parts water for 10 minutes and let stand for 2 minutes. Use in cereal, baking.
Oats, steel-cut-Simmer 1 part oats in 4 parts water for 30-40 minutes. Use in cereal.
Quinoa-Rinse thoroughly in cold water before using. Simmer 1 part quinoa in 2 parts water for 15-20 minutes.
Rice, brown-Simmer 1 part rice in 2 parts water for 30-40 minutes-Use in side dishes, casseroles, pilafs, soups.
Rye berries-Soak overnight, then simmer 1 part rye berries in 4 parts water for 1 hour. Use in side dishes, casseroles, stews
Triticale-Simmer 1 part triticale in 4 parts water for 1 hours. Use in cereal, casseroles, pilaf
Wheat berries, Soak overnight, then simmer 1 part wheat berries in 3 parts water for 2 hours. Use in stuffings, casseroles, side dishes, cereals.
Wheat, cracked-Simmer 1 part cracked wheat in 2 parts water for 25 minutes. Use in cereal, side dishes, salads, casseroles.
Wild rice-Simmer 1 part rice in 3 parts water for 45 to 60 minutes. Use in stuffings, casseroles, side dishes.
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