Cooking times and yields for whole grain

Yield: 1 Servings

Measure Ingredient
\N \N No ingredients; info file

From: "Tina D. Bell" <tdbell@...> Date: Sat, 29 Jun 1996 19:41:03 -0700 (PDT) Amaranth, 2 to 3 cups water, cook 20 to25 minutes, yield 2½ cups Barley Pot, 3 ½ cups water, cook 50 to 55 minutes, yield 3 cups.

Pearl, 2 ½ cups water, cook 40 to 45 minutes, yield 3 cups.

Grits, 4 cups water, cook 20 to 25 minutes, yield 3 cups. Buckwheat Groats (Kasha), 2 cups water, cook 15 to 25** minutes, yield 2 ½ cups. Cornmeal, 4 cups water, cook 25, yield 3 cups. Hominy Grits, 4 cups water, cook 25 minutes, yield 3 cups. Millet, 2 to 3* cups water, cook 35 to40 minutes, yield 3 ½ cups/ Oats Whole (Groats), 3 ½ cups water, cook 50 to 60 minutes, yield 3 cups Steel-Cut, 4 cups water, cook 40 to 45, yield 3 cups.

Rolled, 1 ½ cups water, cook 10***minutes, yield 2 ½ cups. Quinoa 2 cups water, cook 15 to 20 minutes, yield 3 ½ cups. Rice Long-Grain; Medium-Grain,1 ½ to 2 cups water, cook 20 to 30 minutes.

Basmati;Wehani, 2 ½ cups water, cook 35 to 45 minutes, yield 3 cups.

Short-Grain; Glutinous (Sweet), 2 cups water, cook 35 to 40 minutes, yield 3 cups.

Flaked, 1 ¼ cups water, cook 5 to 8 minutes, yield 2 ¼ cups.

Wild, 2 ½ cups water, cook 40 to 50 minutes, yield 3 cups. Rye Whole (Berries), 3 ½ cups water, cook 50 to 60 minutes, yield 3 cups.

Cracked, 3 cups water, cook 40 to 45 minutes, yield 3 cups.

Rolled or Flaked, 2 cups water, cook 15 to20 minutes, yield 3 cups. Teff, 3 cups water, cook 15 to 20 minutes, yield 3 cups. Triticale Whole (Berries), 3 ½ cups water, cook 50 to 55 minutes, yield 2 ½ cups.

Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 ½ cups. Wheat Whole (Berries), 3 ½ cups water, cook 50 to 55 minutes, yield 2 ½ cups.

Bulgar, 2 cups water, cook 30***minutes, yield 2 ½ cups.

Coucous, 2 cups water, cook 15***minutes, yield 3 cups.

Cracked, 3 cups water, cook 35 to 40 minutes, yield 2 ½ cups.

Rolled or Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 ½ cups. * Use the greater proportion of water for a porridge-like consistency. **Use longer cooking time for coarse grinds; use the shorter time for fine.

***Instead of simmering, cover pot and turn off heat. Allow grain to sit for the time specified.

I copied this from a vegetarian site. I do not personally vouch for the information. If your experience differs, let us know.

Digest eat-lf.v096.n084

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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