Grains need to be cooked in just the amount of liquid necessary to soften and make them edible. This also preserves the grains’ considerable B vitamin content, which would be lost to any excess cooking liquid.
Amaranth
2,5 cups of water per 1 cup barley in a pot over high heat until liquid boils ,then reduce heat to low cover with lid ,cook 20 min.
Barley
3 cups of water per 1 cup barley in a pot over high heat until liquid boils ,then reduce heat to low cover with lid ,cook 30-45 min for pearl barley ,90 min for hulled barley.
Buckwheat
2 cups of water per 1 cup buckwheat are boiled ,covered with lid ,cooked 15 min at lower heat and then turned off heat ,steamed 5 min with lid on.
Millet
3 cups of water per 1 cup millet in a pot over high heat until liquid boils ,then reduce heat to low cover with lid ,cook 25-30 min and then stand for 5 min.
White Rice
2 cups of water per 1 cup white rice are boiled ,covered with lid ,cooked 15 min at lower heat and then turned off heat ,steamed 5 min with lid on.
Brown Rice
2,5 cups of water per 1 cup brown rice are boiled ,covered with lid ,cooked 40 min at lower heat and then turned off heat ,steamed 10-15 min with lid on.
Wild Rice
4 cups of water per 1 cup wild rice are boiled,covered with lid ,cooked until rice splits open approximately 45-60 min at lower heat and then drained excess water in colander.
Quinoa
2 cups of water per 1 cup quinoa are boiled ,covered with lid ,cooked 15 min at lower heat.
Oats
2 cups of water per 1 cup oats are boiled ,covered with lid ,cooked 10-20 min by stiring frequently.
How to cook whole-grains ?
