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How to Cook Every Single Whole Grain

It has been a while since I have posted, but I wanted to share this article I read that answers a basic question - how to cook grains. I know it can be a little scary, trying new things, but actually grains are like rice in that it is grain + water + time. This article tells you how much time for each, and how to get more variety in the healthy, whole grain area of your life, all in one spot. Thanks Sam! 

AMARANTH
Bring 3 cups water to a boil over high heat. Add 1 cup amaranth, reduce heat to medium-low, cover, and simmer 20 minutes, until the liquid is absorbed.

BROWN RICE
Bring 2 cups water and 1 cup brown rice to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the water is absorbed, 40 to 45 minutes. Let stand 10 minutes and then fluff with a fork.

BUCKWHEAT
Bring 2 cups water and 1 cup buckwheat to a boil over high heat. Reduce heat to medium-low, cover, and simmer—10 minutes for cracked kasha, 30 minutes for whole kasha.

BULGUR
Bring 2 cups water and 1 cup medium-grain bulgur to a boil over high heat. Reduce heat to medium-low, cover, and simmer 10 to 12 minutes.

CORN
It's a whole grain too! See this guide for how to make perfect popcorn and this recipe for perfect corn on the cob.
FARRO
Bring 1 cup farro and 3 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer 30 minutes.

FREEKEH
Bring 1 cup of freekeh and 2 cups of water to a boil over high heat. Reduce heat to medium-low, cover, and simmer 20 to 25 minutes, until liquid is absorbed.

KAMUT
Soak the kamut overnight in water, then drain. Bring 1 cup kamut and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the berries are tender, 50 to 60 minutes. Let sit for 10 minutes before serving.

MILLET
Bring 2 cups water to a boil over high heat. Add millet, stir, reduce heat, cover, and simmer until the water is absorbed, about 20 minutes.

OATS
Rolled oats: Bring 2 cups of water to a boil over high heat. Add 1 cup oats, reduce heat to medium-low, and cook 5 minutes, stirring occasionally.
Steel-cut oats: Bring 3 cups water to a boil over high heat. Add 1 cup oats, reduce heat to medium-low, cover the pot, and cook—stirring occasionally—10 to 20 minutes, depending on desired consistency.

QUINOA
Rinse the quinoa first and drain it in a sieve. Bring 1 cup quinoa and 1 1/4 cups water to a boil over high heat. Reduce heat to medium-low, cover the pot, and simmer 10 minutes. Let stand off the heat 5 minutes and then fluff with a fork.

RYE BERRIES
Soak 1 cup rye berries in 2 1/2 cups water overnight. When you're ready to cook, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid is absorbed, about 1 hour.

SORGHUM
Bring 1 cup sorghum berries and 3 cups water to a boil over high heat. Cover to pot, reduce heat, and simmer until the berries are tender and the liquid is absorbed, 50 to 60 minutes.

SPELT
Soak 1 cup spelt berries in water overnight; drain. Bring 3 cups water to a boil over high heat. Add drained spelt berries, reduce heat to medium-low, cover, and simmer 45 to 60 minutes, until the berries are tender.

TEFF
Bring 4 cups water to a boil over high heat. Add 1 cup teff, reduce heat to medium-low, cover, and simmer 15 to 20 minutes, stirring occasionally.

WHEAT BERRIES
Soak 1 cup wheat berries in water overnight, then drain. Add to a pot with 4 cups water and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 45 to 60 minutes, until water is absorbed and the berries are tender.

WILD RICE
Combine 1 cup wild rice with 3 cups water and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 45 to 55 minutes, until water is absorbed and rice is tender.

4 Comments to How to Cook Every Single Whole Grain:

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Custom Essay on Thursday, February 23, 2017 4:11 AM
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news on Tuesday, July 04, 2017 5:27 AM
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Custom writing on Monday, August 21, 2017 1:57 AM
This article is very nice as well as very informative. I have known very important things over here. I want to thank you for this informative read. I really appreciate sharing this great.
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