INGREDIENTS

INSTRUCTIONS

From: "Tina D. Bell" <tdbell@altair.csustan.edu>  Date: Sat, 29 Jun
1996 19:41:03 -0700 (PDT)  Amaranth, 2 to 3 cups water, cook 20 to25
minutes, yield 2 1/2 cups  Barley  Pot, 3 1/2 cups water, cook 50 to 55
minutes, yield 3 cups.  Pearl, 2 1/2 cups water, cook 40 to 45 minutes,
yield 3 cups.  Grits, 4 cups water, cook 20 to 25 minutes, yield 3
cups. Buckwheat  Groats (Kasha), 2 cups water, cook 15 to 25** minutes,
yield 2 1/2  cups. Cornmeal, 4 cups water, cook 25, yield 3 cups.
Hominy Grits, 4  cups water, cook 25 minutes, yield 3 cups. Millet, 2
to 3* cups  water, cook 35 to40 minutes, yield 3 1/2 cups/ Oats  Whole
(Groats), 3 1/2 cups water, cook 50 to 60 minutes, yield 3 cups
Steel-Cut, 4 cups water, cook 40 to 45, yield 3 cups.  Rolled, 1 1/2
cups water, cook 10***minutes, yield 2 1/2 cups. Quinoa  2 cups water,
cook 15 to 20 minutes, yield 3 1/2 cups. Rice  Long-Grain;
Medium-Grain,1 1/2 to 2 cups water, cook 20 to 30 minutes.
Basmati;Wehani, 2 1/2 cups water, cook 35 to 45 minutes, yield 3 cups.
Short-Grain; Glutinous (Sweet), 2 cups water, cook 35 to 40 minutes,
yield 3 cups.  Flaked, 1 1/4 cups water, cook 5 to 8 minutes, yield 2
1/4 cups.  Wild, 2 1/2 cups water, cook 40 to 50 minutes, yield 3 cups.
Rye  Whole (Berries), 3 1/2 cups water, cook 50 to 60 minutes, yield 3
cups.  Cracked, 3 cups water, cook 40 to 45 minutes, yield 3 cups.
Rolled or Flaked, 2 cups water, cook 15 to20 minutes, yield 3 cups.
Teff, 3 cups water, cook 15 to 20 minutes, yield 3 cups. Triticale
Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2
cups.  Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2 cups.
Wheat  Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield
2 1/2  cups.  Bulgar, 2 cups water, cook 30***minutes, yield 2 1/2
cups.  Coucous, 2 cups water, cook 15***minutes, yield 3 cups.
Cracked, 3 cups water, cook 35 to 40 minutes, yield 2 1/2 cups.  Rolled
or Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2  cups. *
Use the greater proportion of water for a porridge-like  consistency.
**Use longer cooking time for coarse grinds; use the  shorter time for
fine. ***Instead of simmering, cover pot and turn  off heat. Allow
grain to sit for the time specified.  I copied this from a vegetarian
site. I do not personally vouch for  the information. If your
experience differs, let us know.  Digest eat-lf.v096.n084  From the
EAT-LF recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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