Ancient Grains Cooking Chart

Ancient Grains Cooking Chart

I have been experimenting with ancient whole grains.  I like buying them from the bulk food section at the grocery store, so I can buy enough to try without having to buy the whole container.  I recently found this chart from the Whole Grains Council which has been most helpful when cooking whole grains. 

To 1 cup of this grain	Add this much water	Bring to a boil and simmer for:	Amount after cooking
Amaranth	2 cups	20-25 minutes	3 ½ cups
Barley, hulled	3 cups	45-60 minutes	3 ½ cups
Buckwheat	2 cups	20 minutes	4 cups
Bulgar	2 cups	10-12 minutes	3 cups
Cornmeal (Polenta)	4 cups	25-30 minutes	2 ½ cups
Couscous, whole wheat	2 cups	10 minutes (heat off)	3 cups
Kamut® grain	4 cups	Soak overnight then cook 45-60 minutes	3 cups
Millet, hulled	2 ½ cups	20-35 minutes	4 cups
Oats, steel cut	4 cups	20 minutes	4 cups
Pasta, whole wheat	6 cups	8-12 minutes (varies by size)	Varies
Quinoa	2 cups	12-15 minutes	3+ cups
Rice, brown	2 1/2cups	25-45 minutes (varies by variety)	3-4 cups
Rye berries	4 cups	Soak overnight then cook 45-60 minutes	3 cups
Sorghum	4 cups	25-40 minutes	3 cups
Spelt berries	4 cups	Soak overnight, then cook 45-60 minutes	3 cups
Wheat berries	4 cups	Soak overnight, then cook 45-60 minutes	3 cups
Wild rice	3 cups	45-55 minutes	3 ½ cups