Cooking Grains

If you are like me, you buy grains in bulk, and cooking directions aren’t always available.   Here are some cooking directions to use for basic cooking.   If you are using them in a recipe, like a pilaf, cook according to the recipe, of course.  

Grains are a good source of fiber and B vitamins, as well as minerals.  Try a variety of grains – like fruits and vegetables, they each have their own benefits.  
Remember that many grains can be microwaved as well, just as quickly as those expensive, preservative-laced "instant" packets.  Add your own real sweeteners or seasonings.  
Cereals, side dishes, in soups and casseroles, breads and crackers…grains are filling, inexpensive, and nutritious.

Barley, pearl 

Use 1 cup of grain and 1 teaspoon of salt 4 cups liquid to yield 3 cups

Add to boiling water; simmer, covered, 45 minutes.

Tomato Barley Soup

Barley, quick cooking

Use 1 cup of grain and 1 teaspoon of salt 1 2/3 cups liquid to yield 2 1/2 cups

Add to boiling water; simmer, covered, 10-12 minutes.

Bulgur

Use 1 cup of grain and 1 teaspoon of salt 1 ½  cups liquid to yield 3 cups

Add to cold water; bring to a boil, simmer, covered 10-12 minutes

Cornmeal

Use 1 cup of grain and 1 teaspoon of salt 3-4 cups liquid to yield 3-4 cups

3 cups of water yields firm polenta-style cornmeal, 4 cups yields soft cornmeal

Add to cold water, bring to a boil, stirring constantly, and lower heat and cook, uncovered, 15 minutes.

Farina, quick cooking

Use 1 cup of grain and 1 teaspoon of salt 5 1/3 cups liquid to yield 6 cups

Add to boiling water, simmer, stirring constantly, 2-3 minutes

Shrimp and Grits

Hominy grits, quick cooking

Use 1 cup of grain and 1 teaspoon of salt 4 cups liquid to yield 4 2/3 cups

Add to boiling water, simmer uncovered, stirring occasionally, for 5 minutes

Kasha

Use 1 cup of grain and 1 teaspoon of salt 1 ½  cups liquid to yield 2 cups

Add to cold water, bring to a boil, cover, simmer 10-12 minutes.

Millet

Use 1 cup of grain and 1 teaspoon of salt 2 2/3 cups liquid to yield 4 cups

Add to boiling water, simmer ccovered 15 to 20 minutes.  Let stand covered for 5 minutes

Oats, quick cooking

Use 1 cup of grain and 1 teaspoon of salt 2 cups liquid to yield 1 ¾  cups

Add to boiling water; simmer 1 minute, stirring occasionally.  Let stand, off heat, covered, 3 minutes.

Fruity Rice Salad

Oats, regular

Use 1 cup of grain and 1 teaspoon of salt 2 cups liquid to yield 1 ¾  cups

Add to boiling water.  Simmer, uncovered 5-7 minutes.  Cover, let stand off heat for 3 minutes.

Oats, steel cut

Use 1 cup of grain and 1 teaspoon of salt 2 ½ cups liquid to yield 3 cups

Add to boiling water.  Simmer, covered 20-25 minutes.

Quinoa

Use 1 cup of grain and 1 teaspoon of salt 2 cups liquid to yield 2 ¾  cups

Rinse well.  Add to boiling water.  Simmer covered 12-15 minutes
Rice

Use 1 cup of grain and 1 teaspoon of salt 2 cups liquid to yield 3 ½   cups

Bring water to a boil, Add rice, reduce heat to low and cook, covered for 18 minutes.  Let stand off heat 5 minutes, Fluff with a fork.

Brown Rice

Use 1 cup of grain and 1 teaspoon of salt 3 cups liquid to yield 3 cups

Bring water to a boil, Add rice, reduce heat to low and cook, covered for 30-40 minutes.  Let stand off heat 5 minutes, Fluff with a fork

Cracked Wheat

Use 1 cup of grain and 1 teaspoon of salt 2 ¼ cups liquid to yield 3 ¾ cups

Add to cold water, bring to a boil, cover and simmer 30-50 minutes.  Let stand off heat, covered, 5 minutes.

Wheat Berries

Use 1 cup of grain and 1 teaspoon of salt 3 1/3 cups liquid to yield 3 cups

Add to boiling water, simmer 45-60 minutes.  Drain

Our Pictured Recipes: Tomato Barley Soup, Shrimp and Grits,  Fruity Rice Salad