Grains are a great source of nutritional support. Whole grains are one of the best sources of dietary fiber. They are an excellent source of the B-vitamin complex necessary for healthy nerves. So if you’re nervous, eat up! Most interestingly and importantly because whole grains are so complete, incorporating more good quality grains into your diet helps balance your body and your life.

1. Measure the grain and check for bugs or unwanted material and rinse in cold water.
2. At this point, you may soak grains for 6-8 hours, which will make them more digestible and reduce cooking time. Soaking is optional.
3. Drain the grains and discard the soaking water.
4. Bring water to boil and add grains.
5. A pinch of sea salt may be added to all grains but amaranth, kamut, spelt, and wheat berries (it interferes with cooking time).
6. Return to boil, reduce heat, cover and simmer for the recommended time.

1 cup grains water Cooking time Glutenous or Non-Glutenous
amaranth 2 cups 20 minutes Non-Glutenous
brown rice 2 cups 50 minutes Non-Glutenous
barley (pearled) 2 cups 60 minutes Glutenous (low level)
barley (hulled) 3 cups 90 minutes Glutenous (low level)
bulgur 2 cups 20 minutes Glutenous
buckwheat (kasha) 2 cups 20 minutes Non-Glutenous
cornmeal (polenta) 3 cups 15 minutes Non-Glutenous
couscous 1 cups 5 minutes Glutenous
kamut 3 cups 2 hours Glutenous
millet 2 cups 30 minutes Non-Glutenous
oats (whole groats) 3 cups 90 minutes Glutenous (low level)
oatmeal (rolled oats) 3 cups 30 minutes Glutenous
quinoa 2 cups 30 minutes Non-Glutenous
rye berries 3 cups 2 hours Non-Glutenous
spelt 3 cups 2 hours Glutenous
wheat berries 3 cups 2 hours Glutenous
wild rice 2 cups 60 minutes Non-Glutenous

**All liquid measures and times are approximate. It’s a good idea to check grain halfway through and towards the end of cooking time to determine if grain is done or more liquid is needed. If too much liquid has been added, remove lid and boil off excess.

You can change the texture of grains like quinoa, millet, and buckwheat with different cooking methods. Bringing the liquid to boil before adding grain will keep the grains separate, like rice. Boiling grain and liquid together creates a softer, more porridge-like consistency.

Cooked grains keep very well, and some grains take considerable time to cook. For this reason, busy cooks can plan to cook extra grain to have on hand for later in the week. To reheat cooked grain, simply add a bit more liquid and reheat gently on the stove.

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