farro: photo by gourmetsleuth.com
Grains Cooking Chart
Looking for grains to integrate into your family's diet? Use this chart to select the grains that fit into your meal plan.
Article by: Barbara Bowman
Food Grains Cooking Chart
As I continue to try to integrate food grains into our daily menu I found this chart to be an invaluable tool. Some grains require pre-planning in the form of soaking or long cooking times and others can be last-minute additions to our meal. We suggest you print this chart out to be used as a quick reference.
Click the name of the grain to view our complete dictionary description along with substitutions and recipe suggestions.
If you have favorite grains, recipes or comments please feel free to share.
|For Each Cup Grain||Cups Liquid||Cooking|
|Amaranth||3||Absorption or Boiling||15 min||2-2/3|
|Barley grits||2/3||Cereal||3 min + 5 min standing time||2/3|
|Barley groats||4||Absorption or Boiling||1 hour 45 min||2-1/2|
|Barley, pearl||3||Absorption or Boiling||45-55 min||4|
|Barley, quick||2||Absorption or Boiling||10-12 min||3|
|Buckwheat groats, unroasted||2||Absorption or Boiling||15 min||3-1/2|
|Buckwheat groats, roasted (kasha)||2||Absorption or Boiling||15 min||3|
|Bulgur wheat||2||Absorption||15 min||3|
|Couscous||1-1/2||Steep ||5-10 min||3|
|Cracked Wheat||2 ||Absorption or Boiling||15 min||2|
|Farro, semi-pearled||2||Absorption or Boiling||25-30 min||2|
|Hominy, dried||5||Absorption or Boiling||5-6 hours||3|
|Millet||3||Absorption or Boiling||25-30 min, 10 min standing time||5|
|Oats, quick||2||Cereal or steep||1 min + 3-5 min standing time||2|
|Oats, old-fashioned||2||Cereal||5 min||2|
|Oats, steel-cut||4||Cereal||20 min||2|
|Quinoa||2||Absorption or Boiling||15 min||4|
|Rye berries||3||Absorption or Boiling||1 hour 55 min||3|
|Rye flakes||3||Cereal||1 hour 5 min||2-1/2|
|Triticale berries||3||Absorption or Boiling||1 hour 45 min||2-1/2|
|Wheat berries||3||Absorption or Boiling||1 hour 10 min||2-1/2|
|Wheat flakes||4||Cereal||50-55 min||2|
Absorption: Bring liquid to a boil. Stir in the grain. Cover and reduce the heat to low. Cook until liquid is absorbed and grain is tender to the bite. Fluff with a fork before serving. Soak harder grains in the liquid overnight to reduce the cooking time.
Steep: Pour boiling liquid over the grain. Cover and let stand until grain is tender to the bite.
Boiling: Bring water to a boil. Add grain, simmer until done. Transfer to a colander and drain well.
Cereal: Cereal grains are typically added to boiling water and stirred periodically (or constantlly depending on the cereal) until cooked and thickened.