10.7: Cooking Grains
- Page ID
- 21203
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| 1 Cup of Grain | Water | Cook Time | Cooked Amount |
|---|---|---|---|
| Amaranth | 2 cups | 25–25 minutes | 3½ cups |
| Barley, hulled | 3 cups | 45–60 minutes | 3½ cups |
| Buckwheat | 2 cups | 20 minutes | 4 cups |
| Bulgur | 2 cups | 10–12 minutes | 3 cups |
| Cornmeal | 4 cups | 25–30 minutes | 2½ cups |
| Couscous | 2 cups | 10 minutes (heat off) | 3 cups |
| Millet, hulled | 2½ cups | 20 minutes | 4 cups |
| Oats, steel cut | 4 cups | 20 minutes | 4 cups |
| Pasta | 6 cups | 8–12 minutes | varies |
| Quinoa | 2 cups | 12–15 minutes | 3+ cups |
| Brown Rice | 2½ cups | 45 minutes | 3–4 cups |
| Rye berries | 4 cups Soak | 45–60 minutes | 3 cups |
| Sorghum | 4 cups | 25–40 minutes | 3 cups |
| Spelt berries | 4 cups Soak | 45–60 minutes | 3 cups |
| Teff | 3 cups | 15–20 minutes | 3 cups |
| Wheat berries | 4 cups Soak | 45–60 minutes | 3 cups |
| Wild Rice | 3 cups | 45–55 minutes | 3½ cups |