Cooking Grains

All grains are cooked in water or stock/broth, but the ratios are all different, as are the cooking times and amount produced.  Sometimes it gets confusing, so we hope this chart helps out.

Generally speaking, grains are never soaked overnight, but they all need to be picked over, rinsed, and drained.  Most of the time, you will combine the liquid with the grain in a pot, bring it to a boil, reduce heat to low, cover and simmer for the appropriate time.  Always follow the package directions when available.

1 cup dry	Cups of Water or Stock	Cook Time (mins)	Cups Produced
Amararanth	1.5	20	2
Arborio rice	2	25	2.5
Barley	3	45	3.5
Basmati rice	2.5	20	3
Brown rice	2	45	3
Bulgar	2	15-20	2.5
Couscous	1.25	10	2.25
Homeny grits, quick	3.5	5	3.25
Kasha/Buckwheat	2	15	2.5
Millet	2.75	40	3.5
Oats, whole grain	2	60	2.5
Quinoa	2	15	2.5
Rye berries	2.75	60	2
Wheat berries	2.75	120	2.75
White rice	2	20	3
Wild rice	2	50	2.66