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Grain Boiling Chart
Grain (1 cup)

Water (cups)

Cooking Time

Yield (cups)

Amaranth
3
25 min.
2
Barley, Hulled*
3
1 1/2 hr.
3 1/2
Barley, Pearl*

Same as above but add a small amount of rice when cooking.

Buckwheat

2

15 min.

2 1/2

Bulgur Wheat

2

15 min. then sit 15 min.

2 1/2

Cornmeal

4

25 min.

3

Couscous
1 1/4 - 1 1/2
Boil, turn off, let sit 5-10 min.
1 - 2
Millet

3

40 min.

3 1/2

Oats, Whole*

2

45 min. - 1 hr.

2 - 3

Oats, Rolled
3
30 min.
3 - 4
Polenta
3
25 - 30 min.
2 1/2 - 3
Quinoa
3
15 min.
3 1/2
Rice, Brown

2

35 - 45 min.

3

Rice, Wild

3

1 hr. or more

4

Rye*

4

1 hr. or more

2 2/3

Teff
4
15 - 20 min.
4 -5
Tritacale

4

1 hr.

2 1/2

Wheat, Whole*

3

2 hrs.

2 2/3

Wheat, Cracked
2
45 min. - 1 hr.
2 -3
*Hard Kernel Grains: It helps to soak grains with hard kernels overnight. If you don't have time for soaking, use 1/2 to 1 cup more water when cooking and you may need to simmer longer.

The finished amounts are approximate. Some grains are sold in packages that include cooking directions. If so, follow the directions on the package.

For soft cereal: Add extra water when cooking or use leftover grain by adding water and cooking.

Tip for morning cereal: Put 1 cup mixed whole grains with 3 cups of water, or 1/2 cup grain with 1 1/2 cups water and cook on low overnight. Roasted seeds, raisins, etc. can be added in the morning.


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