Grain Cooking Chart

Grain Cooking Time/Water (per cup dry grain) & Yield Uses
Long Grain Brown Rice 45 minutes/2.5 cupsYields: 3.5 cups Firm, fluffy side dishes, salad, pilafs.
Medium Grain Brown Rice 50 minutes/2.5 cupsYields: 3.5 cups Softer. All-purpose, baking, stuffings.
Short Grain Brown Rice 50 minutes/2 cupsYields: 3.5 cups Sticky. Puddings, baking, sushi.
Wild Rice 50 minutes/2.5 cupsYields: 3.5 cups Mix with brown rice to add flavor and texture.
Barley (Pot/Scotch is more nutritious than pearl) Pot – one hour/3 cupsPearl – 50 minutes/2.5 cups

Yields: 3 cups each

Grain salads, soups, stews, baking, casseroles.
Millet (mineral-rich, easily digestible) 40 mintes/2.5 cupsYields: 3.5 cups Fluffy. Stuffings, stews, side dishes.
Quinoa (50% more protein than more other grains) Rinse first to cut bitterness15 minutes/2 cups

Yields: 4 cups

Fluffy. Side dishes, pilaf, stews, stuffing.
Amaranth (50% more protein than other grains) 30 minutes/2.5 cupsYields: 2.5 cups Sticky. Stuffing, hot cereal. Mix with other grains to add variety.
Couscous*, Bulgur (pre-cooed cracked wheat products) 15 mintes/2 cupsYields: 3 cups

*Add water, let stand

Fluffy bed for stews, veggies.  Stuffing, tabouli.
Rolled Oats (steamed, pressed oats) 15 minutes/1.5 cupsYields: 2.5 cups Hot cereal, breads, cookies, baking.
Cornmeal (called grits or polenta when fully refined) 30 minutes/4 cupsYields: 3 cups Hot cereal, grill pre-cooked squares and serve with sauces.
Buckwheat (Kasha – no relation to wheat – wheat and gluten free) 20 mintes/2 cupsYields: 2.3 cups

Pan-toast before cooking

Pilafs, stuffings, hot cereal, side dish with onions. 
Cracked Wheat 45 minutes/3 cupsYields 3 cups Sticker than bulgur, couscous. Hot cereal.


Grain Cooking Tips

  1. Rinse: Before you cook grains, rinse them thoroughly in cold water until the water runs clear. Strain them to remove any dirt or debris. Some do well with soaking (particularly brown rice).
  2. Boil/Simmer: As a general rule, bring water to a boil, add grain and return to a boil. Then reduce heat and simmer, covered tightly, until cooking time has elapsed. Resist the urge to lift the lid or to stir as this disrupts the cooking process and may result in a mushy end product. Once cooking time has lapsed let sit 10-15 minutes longer off heat.
  3. Fluff: Many grains benefit from fluffing. When grains are done cooking, remove from heat and gently lift and separate them with a fork. Re-cover and allow to sit 5-10 more minutes before serving.