Cooking Times And Yields For Whole Grain
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Cooking Times And Yields For Whole Grain
  Grains  
Last updated 6/12/2012 1:17:42 AM. Recipe ID 48203. Report a problem with this recipe.
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      Title: Cooking times and yields for whole grain
 Categories: Help
      Yield: 1 Servings
 
           No ingredients; info file
 
  From: "Tina D. Bell" 
  
  Date: Sat, 29 Jun 1996 19:41:03 -0700 (PDT)
  
  Amaranth, 2 to 3 cups water, cook 20 to25 minutes, yield 2 1/2 cups
  Barley
  
  Pot, 3 1/2 cups water, cook 50 to 55 minutes, yield 3 cups.
  
  Pearl, 2 1/2 cups water, cook 40 to 45 minutes, yield 3 cups.
  
  Grits, 4 cups water, cook 20 to 25 minutes, yield 3 cups. Buckwheat
  Groats (Kasha), 2 cups water, cook 15 to 25** minutes, yield 2
      1/2    cups. Cornmeal, 4 cups water, cook 25, yield 3 cups. Hominy
  Grits, 4 cups water, cook 25 minutes, yield 3 cups. Millet, 2 to 3*
  cups water, cook 35 to40 minutes, yield 3 1/2 cups/ Oats
  
  Whole (Groats), 3 1/2 cups water, cook 50 to 60 minutes, yield 3 cups
  
  Steel-Cut, 4 cups water, cook 40 to 45, yield 3 cups.
  
  Rolled, 1 1/2 cups water, cook 10***minutes, yield 2 1/2 cups. Quinoa
  2 cups water, cook 15 to 20 minutes, yield 3 1/2 cups. Rice
  
  Long-Grain; Medium-Grain,1 1/2 to 2 cups water, cook 20 to 30 minutes.
  
  Basmati;Wehani, 2 1/2 cups water, cook 35 to 45 minutes, yield 3 cups.
  
  Short-Grain; Glutinous (Sweet), 2 cups water, cook 35 to 40 minutes,
  
  yield 3 cups.
  
  Flaked, 1 1/4 cups water, cook 5 to 8 minutes, yield 2 1/4 cups.
  
  Wild, 2 1/2 cups water, cook 40 to 50 minutes, yield 3 cups. Rye
  
  Whole (Berries), 3 1/2 cups water, cook 50 to 60 minutes, yield 3
  cups.
  
  Cracked, 3 cups water, cook 40 to 45 minutes, yield 3 cups.
  
  Rolled or Flaked, 2 cups water, cook 15 to20 minutes, yield 3 cups.
  Teff, 3 cups water, cook 15 to 20 minutes, yield 3 cups. Triticale
  
  Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2
  cups.
  
  Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2 cups. Wheat
  
  Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2
  cups.
  
  Bulgar, 2 cups water, cook 30***minutes, yield 2 1/2 cups.
  
  Coucous, 2 cups water, cook 15***minutes, yield 3 cups.
  
  Cracked, 3 cups water, cook 35 to 40 minutes, yield 2 1/2 cups.
  
  Rolled or Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2
  cups. * Use the greater proportion of water for a porridge-like
  consistency. **Use longer cooking time for coarse grinds; use the
  shorter time for fine. ***Instead of simmering, cover pot and turn
  off heat. Allow grain to sit for the time specified.
  
  I copied this from a vegetarian site. I do not personally vouch for
  the information. If your experience differs, let us know.
  
  Digest eat-lf.v096.n084
  
  From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 48203 (Apr 03, 2005)

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