- Brown rice: 1 cup yields 3 cups. Stove top: 1 cup rice with 3 cups water (always a 1:3 ratio). Bring to a boil and reduce to a simmer covered for 45 minutes. Rice cooker: Usually a 1: 1.5 ratio (check brand for instructions).
- Barley: 1: 3 ratio (1 cup barley to 3 cups liquid). Liquid may be broth or water. If hull-less barley: Stove top: bring to boil, turn down to simmer, cover the pot roughly 45- 60 minutes. Nice on own or added to soups. Cook beforehand.
- Wild rice: 1:4 ratios (1 cup wild rice to 4 cups liquid). Stove top: bring to a boil, turn down to simmer, cover for 45-50 minutes. Stir at least once. Microwave; 1 cup well-rinsed rice to 3 cups liquid in a 2-quart glass dish. Cover dish and microwave on high for 5 minutes, or medium for 30 minutes. Let stand 15 minutes. Drain any excess water.
- Bulgur: 1:2 cup ratio (1 cup bulgur to 2 cups water): Bring to boil, then lower to simmer covered 15 minutes. Let stand 10 minutes. Microwave; Glass dish, 1 cup bulgur with 1 & ¾ cups liquid. Stir, cover and cook on high 2 minutes, 15 seconds. Stir again and let sit for 10 minutes.
- Quinoa: Rinse well before using. 1: 2 cup ratio. Bring to boil over medium-high heat, reduce to simmer and let sit 15 minutes or until liquid is absorbed.
Whole grains in a crock pot: cook over night or through the day on low setting. Use 4 cups water per 1 cup grain. Add grains to any soup or stew in slow cooker (8 hours). You may need extra liquid.
**Most of these grains only need chopped up vegetables, sautéed onion, corn, beans, etc & bacon if desired and a simple salad dressing. Homemade dressing is best but store bought would work as well.
Homemade salad dressing: ¼ cup oil (olive-cold pressed, virgin/ flax seed oil/ grapeseed oil, walnut oil etc), add 1 tablespoon or more to taste of 1 of the following: lemon juice/ apple cider vinegar/red wine vinegar/ balsamic vinegar etc… Add salt, pepper, dried or fresh herbs or anything for taste.