Grain Cooking Chart printable pdf download

Grain Cooking Chart

Grain to

Grain

Liquid Ratio

Preparation

(cups)

Amaranth

1:2

Simmer, covered for 25-30 minutes. (No pre-soak)

Barley, hulled

1:4

Simmer, covered for 60-90 minutes. (Must soak)

Barley, pearled

Simmer, covered for 15 minutes. If not soaked, simmer

1:3

40-60 min.

Buckwheat

Simmer, covered for 10 minutes. Let stand 5-10

1:2

groats/kasha

minutes.

Bulgar wheat

Pour boiling water over and soak 30-40 minutes, no

1: 1 1/2

cooking needed.

Farro/Emmer

1:2

Simmer, covered for 45-60 minutes.

Millet

1: 2 ¼

Simmer, covered for 20-25 minutes. (No pre soak)

Oat groats

1:3

Simmer, covered for 50-60 minutes. (Must soak)

Polenta/yellow

Whisk into boiling liquid, stir constantly 5-10 minutes.

1:4 1/2

corn grits

Cover and let stand. (No pre soak)

Quinoa

Simmer, covered for 15 minutes. Let stand 10 minutes.

1:1 3/4

(No pre soak)

Rice

1:2

Add to boiling water. Simmer, covered, 30-50 minutes.

Wild Rice

1:3

Simmer, covered for 45-70 minutes.

Rye, whole

Simmer. Covered for 50-60 minutes, or 90 minutes if not

1:4

soaked.

Spelt, whole

1:2 1/2

Simmer, covered for 50-60 minutes. (Must soak)

Steel Cut Oats

1:3

Simmer, coverer 20 min, or 5 min if soaked.

Teff

1:3 1/2

Simmer, covered for 15-20 minutes. (No pre soak)

Wheat berries

1:3

Simmer, covered 50-60 minutes. (Must soak)

FLAKES: Rye, spelt,

Add to boiling water, simmer, covered for 30 minutes.

1:3

barley, kamut

(No pre soak)

*Note that cooking time and liquids are approximate. Your stove and the age of the grain can cause

variations in cooking time. Always check for doneness at least 5 minutes before the shortest cooking

time listed. Allow more cooking time if needed.

Grain Cooking Chart

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