How to Cook Whole Grains

Use these basic guidelines for cooking whole grains including amaranth, barley, buckwheat, bulgur, cornmeal, couscous, Kamut®, millet, oats, pasta, quinoa, chocolate-brown rice, rye berries, sorghum, spelt berries, wheat berries and wild rice

Cooking Tips

  • Try lightly roasting grains in a dry out skillet earlier cooking. This gives them a lighter texture and a nuttier taste.
  • Most grains become sticky if stirred, then leave them lone while they melt. The result volition be fluffier and tastier.
  • Some grain dishes, such equally bulgar and couscous, are actually fluffier if y'all do non cook them. Merely pour humid h2o over the grains, let them represent 15 to 20 minutes, then toss them with a fork earlier adding other ingredients or serving.
To 1 cup of this grain Add this much h2o or broth: Bring to a boil so simmer for: Amount subsequently cooking
Amaranth two cups 20-25 minutes 3 one/ii cups
Barley, hulled iii cups 45-hour 3 1/2 cups
Buckwheat two cups xx minutes four cups
Bulgar 2 cups x-12 minutes iii cups
Cornmeal (polenta) 4 cups 25-30 minutes 2 1/2 cups
Couscous, whole wheat 2 cups x minutes 3 cups
Kamut® grain 4 cups Soak overnight, then cook 45-60 minutes three cups
Millet, hulled 2 1/2 cups 25-35 minutes 4 cups
Oats, steel cut four cups twenty minutes iv cups
Pasta, whole wheat half dozen cups 8-12 minutes (varies by size) Varies
Quinoa 2 cups 12-xv minutes 3+ cups
Brown rice 2 i/2 cups 25-45 minutes (varies by multifariousness) 3-4 cups
Rye berries iv cups Soak overnight, then cook 45-sixty minutes 3 cups
Sorghum 4 cups 25-40 minutes 3 cups
Spelt berries 4 cups Soak overnight, then cook 45-lx minutes iii cups
Wheat berries 4 cups Soak overnight, and then cook 45-60 minutes three cups
Wild rice 3 cups 45-55 minutes 3 1/2 cups


Chart provided courtesy of the Whole Grains Council

Whole Grain Recipes >

Originally Published: January 29, 2010