Whole Grains
Recipe By: Sheila McDuffie
1 cup grain ¼ teaspoon sea salt Water or broth, as noted for each grain below Amaranth - 2 cups liquid, simmer 15-20 minutes Barley, hulled - 3 cups liquid, simmer 30 minutes Brown Rice - 2½ cups liquid, simmer 40 minutes Buckwheat (kasha) - 2 cups liquid, simmer 20 minutes Cracked Bulgur – 2 cups water, pour boiling water over bulgur, cover, and let sit for 15 minutes Farro - 2½ cups liquid, simmer 30-40 minutes Millet, hulled - 2½ cups liquid, simmer 25-35 minutes Oats, steel-cut - 4 cups liquid, simmer 30 minutes Quinoa - 2 cups liquid, simmer 15 minutes. Rinse first to remove saponin (a bitter residue) or purchase pre-washed. Rye Berries 4 cups liquid, simmer 1 hour 15 minutes Sorghum - 4 cups liquid, simmer 45-60 minutes Spelt Berries - 4 cups liquid, simmer 30-40 minutes Teff - 3 cups liquid, simmer 20 minutes Triticale 3½ cups liquid, simmer 1 hour 20 minutes Wheat Berries - 4 cups liquid, simmer 45-60 Wild Rice - 3 cups liquid, simmer 50 minutes Add more liquid if grain becomes dry before done. Drain any remaining liquid. Soaking grains overnight will reduce the cooking time considerably. This is advantageous especially for steel cut oats, rye and wheat berries.
Recipe by The Gardener Cook at https://www.thegardenercook.com/whole-grains/
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