Cooking Times and Yields for Whole Grain

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From: "Tina D. Bell" Date: Sat, 29 Jun 1996 19:41:03 -0700 (PDT) Amaranth, 2 to 3 cups water, cook 20 to25 minutes, yield 2 1/2 cups Barley Pot, 3 1/2 cups water, cook 50 to 55 minutes, yield 3 cups. Pearl, 2 1/2 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 1/2 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 1/2 cups/ Oats Whole (Groats), 3 1/2 cups water, cook 50 to 60 minutes, yield 3 cups Steel-Cut, 4 cups water, cook 40 to 45, yield 3 cups. Rolled, 1 1/2 cups water, cook 10***minutes, yield 2 1/2 cups. Quinoa 2 cups water, cook 15 to 20 minutes, yield 3 1/2 cups. Rice Long-Grain; Medium-Grain,1 1/2 to 2 cups water, cook 20 to 30 minutes. Basmati;Wehani, 2 1/2 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 1/4 cups water, cook 5 to 8 minutes, yield 2 1/4 cups. Wild, 2 1/2 cups water, cook 40 to 50 minutes, yield 3 cups. Rye Whole (Berries), 3 1/2 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 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2 cups. Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2 cups. Wheat Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2 cups. Bulgar, 2 cups water, cook 30***minutes, yield 2 1/2 cups. Coucous, 2 cups water, cook 15***minutes, yield 3 cups. Cracked, 3 cups water, cook 35 to 40 minutes, yield 2 1/2 cups. Rolled or Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized