When I was a kid, I never knew what white bread was until I was in first grade. I only saw white rice at Chinese restaurants and a sugary box of cereal was a big deal, and I’d get some on special occasions like my birthday. Part of all of this was because my mom was a Yoga instructor & health nut.
I tasted carob before chocolate, and preferred Edensoy over cow’s milk. Dried apricots and prunes were “candy”, and the only sugar that made it into our house was “Sugar In The Raw”. When we’d go to the movies, my mom would bring rice cakes and hard-boiled eggs. I apologize to movie patrons of the early 80’s that had to smell boiled eggs while watching “E.T.” or “The Empire Strikes Back”. Back then, it was the “norm” to me because I didn’t know any different. Of course, what happens to a health nut’s kid when she grows up?
I grew up to manage a health food store for 14 years. And, yes.. do Yoga on occasion.
Then I started a blog. A sugary sweet-deep-fried-cheesy-but tasty blog.
But I still have my roots. I keep the “crap” in moderation for the most part… but, sometimes I take my knowledge for granted. Especially when it comes to health food.
Now that the hubs is on a DASH diet for hypertension, I re-stocked my pantry with whole grains and I decided to share some nifty info to inspire you guys as well. Now… go out and get yourself some grains. 😉
Grain Cooking Chart
information from “Enchanted Broccoli Forest” by Mollie Katzen
| RICE (1 cup) | WATER | COOKING TIME | YIELD |
| Brown Rice (long grain) | 2 cups | 35 to 45 minutes | 3 1/2 cups |
| Brown Rice (short grain) | 2 cups | 35 to 45 minutes | 3 3/4 cups |
| Brown Basmati Rice | 2 cups | 45 to 50 minutes | 4 cups |
| Brown Jasmine Rice | 2 cups | 45 to 50 minutes | 4 cups |
| Black Japonica Rice | 2 cups | 45 minutes | 3 1/2 cups |
| Wehani Rice | 2 cups | 45 minutes | 3 cups |
| Wild Rice | 2 1/2 cups | 1 1/4 hours | 4 cups |
| Manitok Wild Rice | 2 1/2 cups | 50 to 60 minutes | 4 cups |
| GRAIN (1 cup) | WATER | COOKING TIME | YIELD |
| Amaranth | 1 1/2 cups | 25 minutes | 2 cups |
| Barley, Hulled | 3 cups | 1 3/4 hours | 4 cups |
| Barley, Pearl | 2 cups | 1 1/2 hours | 4 cups |
| Buckwheat/Kasha | 1 1/2 cups | 10 minutes | 3 1/2 cups |
| *Bulgur | 1 1/2 cups | 30 to 40 minutes | 3 cups |
| Cracked Wheat | 2 1/2 cups | 7 to 10 minutes | 3 1/2 cups |
| Cornmeal (Polenta) | 2 1/2 cups | 10 minutes | 3 1/2 cups |
| Couscous | 1 1/4 cups | 10 minutes | 2 3/4 cups |
| Kamut | 2 1/2 cups | 1 3/4 hours | 2 1/2 cups |
| Millet | 2 cups | 25 minutes | 3 1/2 cups |
| Oat Groats | 2 1/2 cups | 35 to 40 minutes | 2 1/2 cups |
| **Quinoa | 2 cups | 25 to 30 minutes | 4 cups |
| Rye Berries | 2 1/2 cups | 1 1/4 hours | 2 1/2 cups |
| Spelt | 1 1/2 cups | 50 to 60 minutes | 2 cups |
| Teff | 3 cups | 15 minutes | 3 cups |
| Triticale | 2 1/2 cups | 1 1/2 hours | 3 cups |
| Wheat Berries, Hard (Red) | 2 cups | 2 hours | 3 cups |
| Wheat Berries, Soft (White) | 2 cups | 1 1/2 hours | 3 1/2 cups |
*Soak, don’t cook.
**Rinse first.
