*How do you Cook Grains?*
I have always wondered about cooking grains. After all, I have many hundreds of pounds stored away and yet I have no clear idea how to cook these grains. Yes I have all kinds of cook books and storage program material but most of these make the presumption that I have always known how to cook grains. So I decided to do some research and put together a handy little table showing cooking amounts, time etc.
I hope the table is as helpful for your storage program as it was for mine.
Grain |
Amount Uncooked |
Amount of liquid ** |
Cooking Time * |
Yield |
Amaranth |
1 cup |
3 cups |
25-30 min. |
2 1/2 cups |
Barley |
1 cup |
4 cups |
30-40 min. |
4 cups |
Buckwheat |
1 cup |
2 -5 cups |
20 min. |
3 cups |
Bulgur |
1 cup |
2 cups |
15 min |
2 1/2 cups |
Cornmeal |
1 cup |
4 - 5 cups |
30-40 min |
4 -5 cups |
Kamut |
1 cup |
3 -4 cups |
1 hour |
2 1/2 cups |
Millet |
1 cup |
4 cups |
25-30 min |
4 cups |
Oats |
1 cup |
3 cups |
30-40 min |
3 1/2 cups |
Oatmeal |
1 cup |
2 cups |
10 min |
4 cups |
Rice (Brown) |
1 cup |
2 - 2 1/2 cups |
35-40 min |
2 1/2 cups |
Rye |
1 cup |
4 cups |
1 hour |
2 2/3 cups |
Triticale |
1 cup |
4 cups |
1 hour |
2 1/2 cups |
Wheat Berries |
1 cup |
3 - 4 cups |
1 hour |
2 1/2 cups |
Wheat Cracked |
1 cup |
2 cups |
25 min. |
2 1/3 cups |
Wild Rice |
1 cup |
4 cups |
40 min |
3 - 3 1/2 cups |
First of all, you should rinse all raw grain in cold water and drain. Using the formula shown in the table bring the liquid to a boil.
Add grain and stir. Bring liquid back to boil, then cover and reduce heat to lowest setting possible. Cook until soft. (See table for estimated times.) * Cooking times are approximate, some people like their cooked grains a little more firmer than others. ** Liquid may be water, but if you use meat or vegetable stock, juice or milk; you will improve the flavor tremendously. The more flavorful the liquid, the more flavorful the grain. The more flavorful the grain the more likely that your children and elderly will find it tasty and filling. Remember that storage food does not have to be a dull experience. You may even find that it becomes a popular item at your dinner table. Lastly, folks are confused at times about pilaf grains. Pilaf is just another method of preparing the grain. Pilaf adds some unique flavor varieties and potential for a limited storage program. To Pilaf a grain all you do is; sauté the grain with minced onion in oil and then add twice as much liquid as grain; cover and cook over medium-low heat until the liquid is completely absorbed, by this time the grain will be very tender. Cooking time is as listed in the table. Brown rice, bulgur, barley, millet and wild rice are grains that are great pilafed, however you can pilaf any grain you want. For information on cooking legumes check out my article on How to cook legumes.All materials at this site not otherwise credited are Copyright © 1996 - 2003 Trip Williams. All rights reserved. May be reproduced for personal use only. Use of any material contained herein is subject to stated terms or written permission.