HOW TO COOK HEALTHY GRAINS
Amaranth | Barley | Brown Rice | Buckwheat | Bulgar | Corn Meal | Couscous
Farro | Kaniwa | Millet | Quinoa | Spelt Berries | Teff | Wheat Berries
AMARANTH
- Add 2 C water or vegetable broth to 1 C Amaranth
- Bring to a boil, then simmer for 15-20 minutes
- Amount after cooking is 2 1/2 C
BARLEY
- Add 3 C water or vegetable broth to 1 C Barley
- Bring to a boil, then simmer for 45-60 minutes
- Amount after cooking is 3 1/2 C
BROWN RICE
- Add 2 1/2 C water or vegetable broth to 1 C Brown Rice
- Bring to a boil, then simmer for 25-45 minutes
- Amount after cooking is 3 C
- Or follow instructions for your rice cooker
BUCKWHEAT
- Add 2 C water to 1 C Buckwheat
- Bring to a boil & simmer for 20 minutes
- Amount after cooking is 4 C
BULGAR
- Add 2 C water to 1 C Bulgur
- Bring to a boil, then simmer for 10-12 minutes
- Amount after cooking is 3 C
CORN MEAL
(Polenta)
- Add 4 C water to 1 C Corn Meal
- Bring to a boil, then simmer for 25-30 minutes
- Amount after cooking is 2 1/2 C
COUSCOUS
(Whole Wheat)
- Add 1 1/4 C water OR vegetable broth to a boil
- Immediately turn off heat & add 1 C Whole Wheat Couscous
- The couscous will soak the liquid up in a 5 minutes or less
- Fluff with a fork
FARRO
- Add 2 1/2 C water to 1 C Farro
- Bring to a boil, then simmer for 25-40 minutes
- Amount after cooking is 3 C
KANIWA
- Kaniwa can be cooked much like any other whole grain which is simmered in water until soft
- Cook kaniwa with 2 C of water for every 1 C of Kaniva
- Simmer kaniwa on your stovetop for 15-20 minutes, stirring occasionally, until soft & the liquid
has absorbed - Kaniwa can also be cooked in a crockpot on high for a minimum of two hours
- Kaniwa doesn't "fluff up" the same way quinoa does, but it also doesn't congeal like millet or
teff will - For porridge-like breakfast kaniwa, cook the grains in milk or soy milk for 25 minutes & add a little sugar or sweetener along with fresh fruits or nuts & raisins
- Some people recommend toasting the kaniwa in a dry skillet for a minute or two before simmering ,
MILLET
- Add 2 1/2 C water to 1 C Millet
- Bring to a boil, then simmer for 25-35 minutes
- Amount after cooking is 4 C
QUINOA
- Add 2 C water to 1 C Quinoa
- Bring to a boil, then simmer for 12-15 minutes
- Amount after cooking is 3 C
SPELT BERRIES
- Add 4 C water to 1 C Spelt Berries
- Bring to a boil, then simmer for 45 - 60 minutes
- Amount after cooking is 3 C
TEFF
- Add 3 C water to 1 C Teff
- Bring to a boil, then simmer for 20 minutes
- Amount after cooking is 2 1/2 C
WHEAT BERRIES
- Soak 1 C Wheat Berries in 4 C in water overnight
- Some people skip this step without much difference, but it'll help them cook a bit faster
- Bring to a boil, lower heat to a simmer & cook 45-60 minutes
♦♦♦♦♦
Amaranth | Barley | Brown Rice | Buckwheat | Bulgar | Corn Meal | Couscous
Farro | Kaniwa | Millet | Quinoa | Spelt Berries | Teff | Wheat Berries
♦♦♦♦♦
Whole Grains Explained | Kitchen Directory
Copyright © 2012 - 2017 KosherWoman.com
All rights reserved