Cooking Times and Yields for Whole Grain

INGREDIENTS

INSTRUCTIONS

From: "Tina D. Bell" <[email protected]>
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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