All for 1 cup of grain/legume.
Brown rice: In a medium saucepan, bring 2 cups of water and rice to a hard boil. Reduce heat to medium low, cover and simmer for 45 minutes until holes appear on top and liquid is all cooked out.
Couscous: In a small saucepan, bring 1 ½ cup water to a boil. Add couscous and stir, remove from heat, cover and let sit 5-10 minutes. Fluff with a fork.
Lentils: Pick over for small rocks. Rinse and drain. In a medium sauce pan combine lentils with 2 cups water. Bring to a boil, reduce to a medium low heat, simmer 30 minutes until done. Water should be almost all absorbed. Drain if there is excess water.
Barley: In a medium saucepan, bring 2 cups of water to a hard boil. Add barley, reduce heat to medium low, cover and simmer 30-40 minutes until water is absorbed and barley is desired tenderness.
Millet: In a medium saucepan, bring to boil 2 cups of water with the millet. Reduce heat and simmer 20-25 minutes until liquid is absorbed. Turn off heat, let stand still covered for 5 minutes, and then fluff with a fork.
Quinoa: Rinse quinoa well. In a medium saucepan, bring to boil 2 cups of water with the quinoa. Reduce heat and simmer 15 minutes until liquid is absorbed. Turn off heat, let stand covered for 5 minutes, and then fluff with a fork.
Brown Rice and Lentils: You can cook these two together as you would one or the other. For instance, 1 cup of dry brown rice and 1 cup of dried lentils with 4 cups of liquid.