Grain Cooking Chart

I am always having to look up cooking times for grains I buy in bulk.  I figured I would just post it here as an easy reference (and maybe print one out, too!)  The measurements are for liquids.  So for every ONE cup of each grain you add the corresponding amount of liquid.  Example:  1 cup of amaranth added to 2 1/2 cups water or 1 cup steel cut oats added to 3 cups water.

Grain Cooking Chart

Grain                               Liquid/Cup of Grain         Cooking Time


Amaranth                                    2 1/2                            25
Barley, pearled                              3                                45
Buckwheat                                    2                                15
Couscous                                    1 1/2                            15
Millet                                          2 1/2                             20
Oats, Steel cut                               3                             30-40
Polenta                                          3                                10
Quinoa                                          2                                20
Rice, Brown Basmati                     2                             35-40
Rice, White Basmati                    1 1/2                            20
Rice, Brown long-grain                  2                                45
Rice, Brown short-grain                 2                                45
Rice, Wild                                     3                                60
Spelt Berries                               3 1/2                            90
Wheat, Bulgur                               2                                15
Wheat, Cracked                           2                                 25

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I'll give a brief detail of some of these grains in case there are any of you who aren't quite familiar with what each grain can be used for.

Amaranth:  I always keep this in my pantry.  It cooks quickly and can be used as a base wherever you might use rice or quinoa.  It does have a very sticky consistency...reminds me of thick cream of wheat...so be aware of that.  It is higher in protein and nutrients than most grains.  Gluten-free!

Barley:  Great in soups and stews.  I also like to grind it in my wheat grinder to make flour.  Great to add in pancakes, etc.

Buckwheat:  Very hearty with a nutty flavor.  Can be used as a breakfast cereal.  You can buy it in several grinds, from fine to coarse.

Couscous:  Made from ground semolina.  Great under veggie dishes such as ratatouille or any place that you would use rice.

Millet:  Very nutritious, gluten-free.  Used in casseroles, stews, and cereals, or on its own as a side dish.  Can be added to any "bean" meal to help cut down on "gas" if you have a problem with that.

Steel Cut Oats:  Oat groats that have been cut into smaller pieces.  Makes the most delicious cereal if you have the patience!  Can be soaked overnight to reduce the cooking time in the morning if you can plan ahead.

Polenta:  A type of cornmeal often used in Italian cooking.  Can also cook it as a hot cereal and eat with brown sugar, etc. like you would eat cream-of-wheat.  (We grew up on cornmeal mush rotated into our breakfasts every single week.)  Just use regular cornmeal or grind your own cornmeal in your wheat grinder using regular popcorn kernels!

Quinoa:  One of my favorites that I always have on hand.  I use this in place of rice, added to soups, or as a filler in anything from pot pies to enchiladas!  High in protein and many nutrients; has a nutty flavor.  Always make sure you rinse before cooking.  It has a bitter coating on the outside.

Rice:  We all know what rice is and what we use it for.  One major difference in the brown rice varieties, however, is that the brown long-grain stays fluffy and separated after cooking.  Good for pilafs and stir-fries.  The brown, short-grain rice stays soft and the grains stick together after cooking.  Good for side dishes.

Spelt Berries:  An ancient form of wheat.  The boiled berries are great for use in salads.

Bulgur Wheat:  Wheat that has been steamed and then toasted and then cracked into smaller pieces.  Good in pilafs, soups, and Middle Eastern dishes.

Cracked Wheat:  Wheat that is cracked into smaller pieces but not steamed and toasted like Bulgur.  Often used as a cereal but can also be used as a side dish or in pilafs.