To cook grains, bring water to boil in a pan on the stove. Add rinsed grain and
return to a boil. Reduce heat to simmer and cover. Cooking times and liquid amounts
may vary slightly.
|
1/2 Cup Uncooked Grain |
Liquid
(Cups) |
Cooking Time* |
|
Brown rice |
1 |
40 minutes for short-grain
25-30 minutes for long grain |
|
Buckwheat |
1 |
15 minutes |
|
Bulgur (cracked wheat) |
1 |
15 minutes |
|
Millet |
1 |
25 minutes |
|
Quinoa |
1 |
15-20 minutes |
|
Sorghum |
1 |
15 minutes |
|
Triticale |
1 1/4 |
50 minutes |
|
Whole-grain barley (pearl) |
1 1/2 |
55 minutes |
|
Whole oats/oatmeal (steel cut) |
2 |
20 minutes |
|
Whole rye (berries) |
1 1/2 |
60 minutes |
|
Whole wheat (berries) |
1 1/2 |
1 hour, 10 minutes |
|
Wild rice |
2 |
50 minutes |
Source: Adapted from the Agriculture Research Service Database for CSFII 1994-1996.