Grains

Many of these grains are regularly stocked at the Co-op, and all can be special ordered at any time.

GRAIN (1 cup dry) CUPS WATER COOK TIME CUPS YIELD
Amaranth 2 1/2 20 – 25 min. 2 1/2
Barley, pearled 3 50 – 60 min. 3 1/2
Barley, hulled 3 1 hr. 15 min. 3 1/2
Barley, flakes 2 30 – 40 min. 2 1/2
Buckwheat groats * 2 15 min.. 2 1/2
Cornmeal (fine grind) 4 – 4 1/2 8 – 10 min. 2 1/2
Cornmeal (polenta, coarse) 4 – 4 1/2 20 – 25 min. 2 1/2
Millet, hulled 3 – 4 20 – 25 min. 3 1/2
Oat Groats 3 30 – 40 min. 3 1/2
Oat, bran 2 1/2 5 min. 2
Quinoa * 2 15 – 20 min. 2 3/4
Rice, brown basmati 2 1/2 35 – 40 min. 3
Rice, brown, long grain 2 1/2 45 – 55 min. 3
Rice, brown, short grain* 2 – 2 1/2 45 – 55 min. 3
Rice, brown, quick 1 1/4 10 min. 2
Rice, wild 3 50 – 60 min. 4
Rye, berries 3 – 4 1 hr. 3
Rye, flakes 2 10 – 15 min. 3
Spelt 3 – 4 40 – 50 min. 2 1/2
Teff * 3 5 – 20 min. 3 1/2
Triticale 3 1 hr. 45 min. 2 1/2
Wheat, whole berries 3 2 hrs. 2 1/2
Wheat, couscous 1 5 min. 2
Wheat, cracked 2 20 – 25 min. 2 1/4
Wheat, bulgur * 2 15 min. 2 1/2

Basic cooking directions for all grains begins with measuring the grains and water into a saucepan. If you are cooking 1 cup (240 ml) of grains, use a 2-quart (2 liter) saucepan. Add 1/2 to 1 teaspoon salt if desired.

Cover the saucepan and bring to a boil over high heat. Turn the heat down to low, and steam for the recommended cooking time. Lift the lid and test the grains for tenderness. If the grains need more time, cover the saucepan and steam 5 to 10 minutes longer. If the grains need more cooking time and all the water has been absorbed, add up to 1/4 cup (60 ml) of water, cover, and continue steaming.

If tender, turn off the heat and allow the grains to rest 5 to 10 minutes before serving to fluff.