Whole grains are one of the tastiest, healthiest and most versatile ingredients in your kitchen. They’re also one of the easiest to cook. They simply need to simmer in water until they’re tender and ready to enjoy by themselves or as an ingredient in many other dishes.

Procedure

To cook 1 cup of each grain, simply combine it with the amount of water indicated below and a sprinkle or two of salt. Bring the mixture to a boil and then reduce the heat just enough to maintain a simmer. Cover with a tight-fitting lid and continue cooking as indicated.

Without taking off the lid, remove the pan from the heat and let stand for 10 minutes before serving.

1. Barley 4 cups 45 minutes

2. Bulgur 2 cups 15 minutes

3. Millet 2 1/2 cups (625 mL) 20 minutes

4. Oats, quick-cooking rolled 2 cups (500 mL) 5 minutes

5. Oats, old fashioned rolled 4 cups (1 L) 5 minutes

6. Quinoa 2 cups (500 mL) 15 minutes

7. Rice, white 2 cups (500 mL) 25 minutes

8. Rice, brown long-grain 2 1/2 cups (625 mL) 40 minutes

9. Rice, brown short-grain 2 cups (500 mL) 45 minutes

10. Rice, wild 3 cups (750 mL) 45 minutes

11. Rye berries 3 cups (750 mL) 50 minutes

12. Wheat berries 3 cups (750 mL) 90 minutes

Variation

To cook 1 cup of each grain, simply combine it with the amount of water indicated below and a sprinkle or two of salt. Bring the mixture to a boil and then reduce the heat just enough to maintain a simmer. Cover with a tight-fitting lid and continue cooking as indicated.

Without taking off the lid, remove the pan from the heat and let stand for 10 minutes before serving.

1. Barley 4 cups 45 minutes

2. Bulgur 2 cups 15 minutes

3. Millet 2 1/2 cups 20 minutes

4. Oats, quick-cooking rolled 2 cups 5 minutes

5. Oats, old fashioned rolled 4 cups 5 minutes

6. Quinoa 2 cups 15 minutes

7. Rice, white 2 cups 25 minutes

8. Rice, brown long-grain 2 1/2 cups 40 minutes

9. Rice, brown short-grain 2 cups 45 minutes

10. Rice, wild 3 cups 45 minutes

11. Rye berries 3 cups 50 minutes

12. Wheat berries 3 cups 90 minutes