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Cooking Rice

 Absorption

Method: Grains aresimmered slowly in ameasured quantity ofliquid until tender. Combine grains,liquid, and salt (1⁄2 teaspoon per cup

Bring to boil over medium-high heat. Reduce heat to lowand simmer , covered, until grains are tender (see chart for times). Remove from heat and let stand,covered for 10 to 15 minutes. Fluff with fork and serve.

Pilaf Method:To make a true pilaf, sauté aromatics like onion and garlic and spices until fragrant before adding the grains.

Oven Method: Best for situations requiring prolonged, even heating, such as cooking brown rice or largerquantities of white rice. Heat oven to 375 degrees with rack in middle position. Bring liquid to boil, covered,

in saucepan over high heat. Combine grains, boiling liquid, and salt (1/2 teaspoon per cup of raw grains) in baking dish and cover tightly with double layer of foil. Bake until grains are tender (see chart for times). Letstand 5 minutes, uncover , fluff with fork and serve.

Pasta Method: Grains are cooked like pasta—in an abundant quantity of salted, boiling water. Best for very

to a rapid boil over high heat. Add grains and 2 1⁄2 teaspoons salt, reduce heat, and simmer until grains aretender (see chart for time). Drain grains in strainer set in sink. Let stand in strainer 5 minutes before using orspread out on parchment-lined baking sheet to cool.

Grain Rinse? Best Method Water Cooking time Yield

Long Grain Rice yes Pilaf 1 1/2 cups 18-20 mins 3 cups

Medium Grain Rice no Pilaf, Absorption 1 1/3 cups 16-18 mins 3 cups

Short Grain Rice no Absorption 1 1/4 cups 16-18 mins 2 3/4 cups

Brown Rice no Oven 1 1/2 cups 1 hour 2 1/2 - 3 cups

Pearl Barley no Pasta 4 quarts 25 - 30 mins 3 1/2 - 4 cups

Wheat Berries no Pasta 4 quarts 1 hour 2 - 2 1/2 cups

Wild Rice no Absorption 2 cups 35-45 mins 3 cups

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Cooking Beans, Peas and Lentils Cooking Grains and Cereals

Soaking the Beans: Soak most beans in three times their volume of cold water for six hours before cooking.Do not add salt or acidic ingredients, like vinegar, tomatoes or juice, this will slow the cooking process. Instead,add these ingredients when the bea ns are just tender. Always discard the water in which they were soaked.

Cooking Liquid: Use 6 cups of liquid to 2 cups of beans.

Cooking Lentils: Split peas and lentils don’t need to be soaked. They take about 30 minutes to cook. The bestway is to put them in cold water; bring them to a gentle boil, remove from heat and allow them to remain inthe water for 1 to 2 hours only.

Cooking the Beans: The best cookware for beans is a heavy metal pot or saucepan. Stainless steel, castaluminum, or cast iron are all excellent. Bring the beans to a simmer, and then lower the heat and simmer for60 to 90 minutes, or until the beans are tender. NOTE: When cooking beans, always simmer. Boiling can cause

the cooking liquid to overflow, as well as the beans to break apart and the skins to separate.

Oven Baking: Baking in the hot dry air of the oven is a slow process, but it’s the only way to create thewonderful glazed, crusty top characteristic of baked beans and bean pot casseroles. Traditional containers for baking beans are earthenware bean pots, usually 3 or 3½ quart size. The pot and lid should be glazed at leaston the inside and must be lead-free. You can also use glass or ceramic casseroles.

Beans are done when they ca n be easily mashed between two fingers or with a fork. Always test a few beans incase they have not cooked evenly.

Beans (soaked) Simmer in SaucepanPressure Cooker

at 15lb Pressure

Black Beans 1 to 1½ hours 5 to 8 Min.

Garbanzo Beans 1 to 1½ hours 5 to 7 Min.Great Northerns 1 to 1½ hours 5 to 7 Min.

Lima Beans, Large 45 to 60 minutes Not Recommended

Lima Beans, Baby 1 hour Not Recommended

Navy or Small Whites 1 to 1½ hours 5 to 8 Min.

Pink Beans 1 to 1½ hours 6 to 8 Min.

Pinto Beans 1 to 1½ hours 5 to 7 Min.

Red Beans 1 to 1½ hours 6 to 8 Min.

Red Kidney Beans 1 to 1½ hours 5 to 8 Min

Soybeans 3 hours 12 to 15 Min.

Bea ns (not soak ed) Simme r in Saucepan Pressure Cooker

Black-Eyed Peas 1 to 1½ hours Not RecommendedLentils 30 to 45 minutes Not Recommended

Split Peas, Green 30 to 45 minutes Not Recommended

To Simmer: Bring liquid to a boil. Stir in the grain.Cover and reduce the heat to low. Cook until liquid isabsorbed and grain is tender to the bite. Fluff witha fork before serving. Soaking whole grains in theliquid overnight in the refrigerator willreduce the cooking time.

To Steep: Pour boiling liquid

over the grain. Cover and let standuntil grain is tender to the bite.

For Cereal (using meal, grits,

or akes): Combine cold waterand grain. Bring to a boil, stirringconstantly, over high heat. Reducetemperature to low, cover, and cookto desired thickness.

1 cup GrainLiquid

(cups)

Cooking

MethodCooking Time

Amaranth 3 Simmer 15 min

Barley, grits 2/3 Cereal 3 min + 5 min standingBarley, hulled 4 Simmer 1 hour 45 min

Barley, quick 2 Simmer 10-12 min

Buckwheat, groats, unroasted 2 Cereal 15 min

Buckwheat, groats, roasted 2 Cereal 15 min

Corn, meal 4 Cereal 10 min

Corn, hominy, dried 5 Simmer 5-6 hours

Millet 3 Simmer 25-30 min, 10 min standing

Oats, quick 2 Cereal 1 min + 3-5 min standing

Oats, old-fashioned 2 Cereal 5 min

Oats, steel-cut 4 Cereal 20 min

Quinoa 2 Simmer 15 min

Rye, berries 3 Simmer 1 hour 55 min

Rye, flakes 3 Cereal 1 hour 5 min Triticale, berries 3 Simmer 1 hour 45 min

Wheat, couscous 1 1/2 Steep 5-10 min

Wheat, cracked 2 Cereal 15 min

Wheat, flakes 4 Cereal 50-55 min

Wheat, bulgur 2 Steep 15 min