Whole Grains
 
 
Recipe By:
Ingredients
  • 1 cup grain
  • ¼ teaspoon sea salt
  • Water or broth, as noted for each grain below
Instructions
  1. Amaranth - 2 cups liquid, simmer 15-20 minutes
  2. Barley, hulled - 3 cups liquid, simmer 30 minutes
  3. Brown Rice - 2½ cups liquid, simmer 40 minutes
  4. Buckwheat (kasha) - 2 cups liquid, simmer 20 minutes
  5. Cracked Bulgur – 2 cups water, pour boiling water over bulgur, cover, and let sit for 15 minutes
  6. Farro - 2½ cups liquid, simmer 30-40 minutes
  7. Millet, hulled - 2½ cups liquid, simmer 25-35 minutes
  8. Oats, steel-cut - 4 cups liquid, simmer 30 minutes
  9. Quinoa - 2 cups liquid, simmer 15 minutes. Rinse first to remove saponin (a bitter residue) or purchase pre-washed.
  10. Rye Berries 4 cups liquid, simmer 1 hour 15 minutes
  11. Sorghum - 4 cups liquid, simmer 45-60 minutes
  12. Spelt Berries - 4 cups liquid, simmer 30-40 minutes
  13. Teff - 3 cups liquid, simmer 20 minutes
  14. Triticale 3½ cups liquid, simmer 1 hour 20 minutes
  15. Wheat Berries - 4 cups liquid, simmer 45-60
  16. Wild Rice - 3 cups liquid, simmer 50 minutes
Notes
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/