How to Cook Whole Grains

Hi Everyone,

A frequent question that I get from friends and family is how long do I cook whole grains?  It can be from rice to barley to quinoa.  Sometimes I even have to ask myself that question too!   Grains overcooked or under cooked are not good!  Yuck!  One of the biggest questions that I have gotten is how long do I cook rice?  That is a question that Little Jenny has asked me several times and now that she has moved out, she texts me and asks how long do I cook rice?  I thought with so many of these frequent questions that I would post a “how to” chart for you.  I took this chart straight from the Whole Grains Council website.  I personally have not tried all of these grains but I think I have made most.

I hope this chart helps you out and I hope Little Jenny is reading this, so she can print it and put it on her refrigerator.  🙂

To 1 cup of this grain:	Add this much water or broth:	Bring to a boil, then simmer for:	Amount after cooking:
1 c. Amaranth	2 cups liquid	15-20 minutes	2 1/2 cups
1 c. Barley, hulled	3 cups liquid	45-60 minutes	3 1/2 cups
1 c. Buckwheat	2 cups liquid	20 minutes	4 cups
1 c. Bulgur	2 cups liquid	10-12 minutes	3 cups
1 c. Cornmeal (polenta)	4 cups liquid	25-30 minutes	2 1/2 cups
1 c. Farro	2 1/2 cups liquid	25-40 minutes	3 cups
1 c. Kamut® wheat	4 cups liquid	soak overnight then cook 45-60 minutes	3 cups
1 c. Millet, hulled	2 1/2 cups liquid	25-35 minutes	4 cups
1 c. Oats, steel cut	4 cups liquid	30 minutes	3 cups
1 c. Pasta, whole wheat	6 cups or more liquid	8-12 minutes (varies by size)	varies
1 c. Quinoa	2 cups liquid	12-15 minutes	3 cups
1 c. Rice, brown	2 1/2 cups liquid	25-45 minutes (varies)	3 cups
1 c. Rye	4 cups liquid	soak overnight then cook 45-60 minutes	3 cups
1 c. Sorghum	4 cups liquid	25-40 minutes	3 cups
1 c. Spelt berries	4 cups liquid	soak overnight then cook 45-60 minutes	3 cups
1 c. Teff	3 cups liquid	20 minutes	2 1/2 cups
1 c. Wheat berries	4 cups liquid	soak overnight then cook 45-60 minutes	2 1/2 cups
1 c. Wild rice	3 cups liquid	45-55 minutes	3 1/2 cups

 

Here are a few of my favorite whole grain recipes.

Asparagus and Basmati Rice

Bacon, Eggs Chives and Quinoa (I LOVE this recipe)

Black Beans and Butternut Squash Quinoa Tacos

Butternut Squash and Wild Rice

Chocolate Peanut Butter Quinoa Balls

Corn Chowder with Wild Rice

Beef and Barley Soup

Well my Friends that is it for me.  You have to forgive me for not having a recipe today.  I have been sick all weekend and my motivation is gone.  I have a runny nose, sneezing, coughing and congestion.  I sound like a commercial, don’t I?

I do have a new recipe for you tomorrow!

Have a great week!

Toodles,

Jennifer