Cooking Grains

Typically, when cooking grains, you need to rinse the grain (especially quinoa - rinse it a few times), put it in a pot with twice the water, bring to a boil, reduce the heat and simmer until the water is absorbed. For more exact amounts of liquid the following table may be helpful.

PER CUP LIQUID COOKING TIME
Amaranth
1 ¼ 20 min
Barley
2 ½ - 3
40-60 min
Buckwheat
2
12 min
Basmati rice
1 ¾
15-20 min
Millet
2 – 2 ½
20-30 min
Whole oat groats
2
45 min
Rolled oats
1 ½
10 min
Quinoa
2
15-25 min
Brown rice
2 – 2 ¼
45 – 60 min
Teff
1 ½
20 min

PER CUP
LIQUID
COOKING TIME
Amaranth
1 ¼
20 min
Barley
2 ½ - 3
40-60 min
Buckwheat
2
12 min
Basmati rice
1 ¾
15-20 min
Millet
2 – 2 ½
20-30 min
Whole oat groats
2
45 min
Rolled oats
1 ½
10 min
Quinoa
2
15-25 min
Brown rice
2 – 2 ¼
45 – 60 min
Teff
1 ½
20 min

Food Coach Notes:

Morning oatmeal can be very easy. Put your quick-cooking oats in a bowl and pour boiling water over it. Let it sit for a few minutes and it's ready to top with date sugar or fruit. Add more water if it it too thick for your taste.

The very easiest way to cook different grains is with a rice cooker. You can control the cooking time and you don't have to watch the pot.

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