| Grain |
Cooking Time/Water (per cup dry grain) & Yield |
Uses |
| Long Grain Brown Rice |
45 minutes/2.5 cups Yields: 3.5 cups |
Firm, fluffy side dishes, salad, pilafs. |
| Medium Grain Brown Rice |
50 minutes/2.5 cups Yields: 3.5 cups |
Softer. All-purpose, baking, stuffings. |
| Short Grain Brown Rice |
50 minutes/2 cups Yields: 3.5 cups |
Sticky. Puddings, baking, sushi |
| Wild Rice |
50 minutes/2.5 cups Yields: 3.5 cups |
Mix with brown rice to add flavor and texture. |
| Barley (Pot/Scotch is more nutritious than pearl) |
Pot - one hour/3 cups Pearl - 50 minutes/2.5 cups Yields: 3 cups each |
Grain salads, soups, stews, baking, casseroles. |
| Millet (mineral-rich, easily digestible) |
40 mintes/2.5 cups Yields: 3.5 cups |
Fluffy. Stuffings, stews, side dishes |
| Quinoa (50% more protein than more other grains) |
Rinse first to cut bitterness 15 minutes/2 cups Yields: 4 cups |
Fluffy. Side dishes, pilaf, stews, stuffing. |
| Amaranth (50% more protein than other grains) |
30 minutes/2.5 cups Yields: 2.5 cups |
Sticky. Stuffing, hot cereal. Mix with other grains to add variety. |
| Couscous*, Bulgur (precooked cracked wheat products) |
15 mintes/2 cups Yields: 3 cups *Add water, let stand |
Fluffy bed for stews, veggies. Stuffing, tabouli. |
| Rolled Oats (steamed, pressed oats) |
15 minutes/1.5 cups Yields: 2.5 cups |
Hot cereal, breads, cookies, baking. |
| Cornmeal (called grits or polenta when fully refined) |
30 minutes/4 cups Yields: 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 cups Yields: 2.3 cups Pan-toast before cooking |
Pilafs, stuffings, hot cereal, side dish with onions |
| Cracked Wheat |
45 minutes/3 cups Yields 3 cups |
Sticker than bulgur, couscous. Hot cereal. |
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Denver - Design District - Alameda and Broadway