Grains - Nature's Pantry

Basic Grain Instructions

STORING
Grains stored in airtight containers away from light, heat and moisture should keep a few months. The oils in some whole grains may turn rancid over time, so be sure to smell before using. If they smell musty or off, they may be past their prime.

RINSING AND SOAKING
Rinse grains thoroughly under cold running water until the water runs clear. Soaking is optional, but it is recommended for hard grains like spelt and wheat berries — they will cook up quicker and maintain the integrity.

BOIL/SIMMER
Bring water (and salt, if using) to a boil, add grains and return to a boil. Stir, reduce heat so the water just simmers, cover the pot tightly, and simmer. Resist the urge to lift the cover — releasing steam will slow the cooking process.

TEST
Check grains for doneness by biting into one. Most whole grains are slightly chewy when cooked.

FLUFF
When grains are done cooking, remove from the heat and fluff them with a fork or chopstick. Cover again and allow to sit for 5-10 minutes before serving.

Grains: Cooking Tips and Serving Suggestions

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Grain	Characteristics	Grain to Liquid	Basic Cooking Method
Amaranth	Becomes sticky when cooked. Mix with corn, scallions and cooked pinto beans for a South-of-the-Border side dish.	1 cup to 3 cups	Simmer 25-30 minutes. Do not salt until thoroughly cooked.
Barley	Lightly milled to retain all of the germ and at least 2/3 of the bran for a tender, slightly chewy texture and a mild flavor. Use in grain salads, soups, stews and chilis. Try barley as a stuffing for peppers, tomatoes or poultry.	1 cup to 3-1/2 cups	Simmer 60 minutes.
Bulghur	Bulgur is cracked wheat that has been partially cooked. Most often used to make tabbouleh, a Middle Eastern salad featuring parsley, mint, garlic and lemon.	1 cup to 2-1/2 cups	Simmer 20 minutes, fluff, let sit covered for 10 minutes. Or pour boiling water over bulgur, cover and let sit for 1 hour.
Buckwheat (Kasha)	Kasha is whole-roasted buckwheat groats. Because buckwheat is not part of the wheat family, it can be eaten by many on a wheat-free diet. Cook with noodles, use as a stuffing for cabbage, or use in casseroles.	1 cup to 2 cups	Simmer 20 minutes.
Couscous	Made from coarsely ground, precooked semolina, couscous is technically a pasta but is typically used like a grain. It cooks up in minutes, making it a lifesaver for weeknight cooking. Delicious tossed with fresh herbs, lemon and toasted pine nuts.	1 cup to 1-1/2 cups	Place couscous in a bowl. Pour in lightly salted boiling water, cover and let sit until water is absorbed and couscous is tender, 5-10 minutes. Fluff.
Couscous (whole wheat)	Whole wheat couscous retains the chewy bran layer of the semolina, which adds a nutty flavor and makes it slightly more nutritious. Delicious tossed with basil, garlic and Parmesan.	1 cup to 1-1/2 cups	Place couscous in a bowl. Pour in lightly salted boiling water, cover and let sit until water is absorbed and couscous is tender, 5-10 minutes. Fluff.
Cracked Wheat	Wheat berries cracked into small pieces. Use in casseroles, salad or as a stuffing.	1 cup to 2 cups	Simmer 30 minutes; let stand covered 5 minutes.
Farro	Farro has an appealing earthy, wholesome flavor and a texture that's at once chewy and creamy. It makes a delicious alternative to cracked wheat or rice	1 cup to 3 cups	Pearled Simmer 15 to 25 minutes, or for 30 to 40 minutes for the whole grain variety.
Grits	Ground yellow corn that cooks to a pudding-like consistency similar to polenta. The coarser the grind, the longer the cooking time.	1 cup to 4 cups	Bring water to a boil (salt optional). Reduce heat slightly and slowly whisk in grits. Cook covered 15-20 minutes. Remove from heat and let stand 5 minutes.
KAMUT® khorasan wheat	An ancient Egyptian wheat cultivated since 4000 BC has a rich, buttery flavor and a chewy texture.	1 cup to 3 cups	Soak overnight in cold water. Drain. Simmer 45-60 minutes.

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