Whole Grain Cooking Chart

Appears in
Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day
Whole Bowls

By Allison Day

Published 2021

  • About
Grains: 1 cup dry Liquid Cooking Time Directions Yield Notes
Amaranth 3 cups 20 Bring grain and water to a boil; simmer, cover, and cook for directed time. 3 cups Cooks into a thick, creamy porridge.
Buckwheat groats and Kasha 1 ½ cups 12 Bring grain and water to a boil; simmer, cover, and cook for directed time. 3 cups Be careful not to overcook.
Grits, white, creamy old fashioned 3–4 cups 20 Bring grain and water to a boil; simmer, cover, and cook, whisking often, for directed time. 2 ½ cups Can be used instead of polenta.
Millet 2 cups 20 Bring grain and water to a boil; simmer, cover, and cook for directed time. Steam for 5 minutes; fluff with fork. 3 cups Use as a gluten-free couscous alternative.
Oats, steel cut 4 cups 20-25 Bring grain and water to a boil, reduce to medium-low, and cook uncovered, stirring often, for directed time. 4 cups Salt is needed to bring out the flavor.
Quinoa 2 cups 15 Bring grain and water to a boil; simmer, cover, and cook for directed time. Steam for 5 minutes; fluff with fork. 3 cups Try white, black, and red varieties.
Rice, black 2 cups 45 Bring grain and water to a boil; simmer, cover, and cook for directed time. Steam for 5 minutes; fluff with fork. 3 cups Rich in antioxidants and full of flavor.
Rice, brown basmati 1 ¾ cups 45 Bring grain and water to a boil; simmer, cover, and cook for directed time. Steam for 5 minutes; fluff with fork. 3 cups Use to make fragrant pilafs or employ as a bed for curries.
Rice, short grain brown 2 cups 45 Bring grain and water to a boil; simmer, cover, and cook for directed time. Steam for 5 minutes; fluff with fork. 3 cups My favorite grain and the most versatile.
Rice, wild 3 cups 45 Bring grain and water to a boil; simmer, cover, and cook for directed time. Drain excess water. 3 cups Excellent for both warm and cold salads.